Ham Swiss Croissant Bake (Printer View)

Buttery croissants layered with ham, Swiss cheese, and creamy custard create a warm, savory dish.

# Components:

→ Bread & Dairy

01 - 4 large butter croissants (preferably day-old), cut into 2-inch pieces
02 - 2 cups shredded Swiss cheese
03 - 1.5 cups whole milk
04 - 0.5 cup heavy cream

→ Meats

05 - 8 oz cooked ham, diced

→ Vegetables & Aromatics

06 - 4 green onions, thinly sliced

→ Eggs & Seasoning

07 - 4 large eggs
08 - 0.5 tsp Dijon mustard
09 - 0.5 tsp freshly ground black pepper
10 - 0.25 tsp salt
11 - Pinch of ground nutmeg

→ For Topping

12 - 2 tbsp grated Parmesan cheese (optional)

# Method:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Layer half of the croissant pieces evenly in the baking dish. Top with half of the ham, half of the Swiss cheese, and half of the green onions. Repeat with remaining croissants, ham, cheese, and green onions.
03 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until well combined.
04 - Pour egg mixture evenly over layered croissants and ham in the baking dish, pressing down gently to soak.
05 - Sprinkle with Parmesan cheese if desired.
06 - Bake uncovered for 30 to 35 minutes, or until the top is golden and the custard is set in the center.
07 - Allow to cool for 5 to 10 minutes before serving.

# Expert Advice:

01 -
  • It comes together in 15 minutes of actual work, then the oven does the rest while you breathe.
  • Day-old croissants are actually better here—they soak up the custard instead of falling apart.
  • Feeds six people without making you feel like you're feeding an army.
  • Tastes impressive enough for guests but casual enough for a Tuesday night.
02 -
  • Don't skip the rest period—it seems small, but those five minutes matter because the custard continues setting and becomes much more elegant to slice.
  • If your croissants are super fresh, tear off the crusty exterior first so the insides soak up the custard evenly instead of creating a weird textural clash.
03 -
  • Use shredded cheese instead of sliced—it melts more evenly and creates a silkier custard texture throughout.
  • If you're worried about it sticking, line your baking dish with parchment paper—it makes cleanup effortless and cleanup is honestly half the battle on a weeknight.
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