Ham Swiss Croissant Bake (Printable)

Buttery croissants layered with ham, Swiss cheese, and a creamy custard, baked to golden perfection.

# What You'll Need:

→ 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 teaspoon Dijon mustard
09 - 0.5 teaspoon freshly ground black pepper
10 - 0.25 teaspoon salt
11 - Pinch of ground nutmeg

→ For Topping

12 - 2 tablespoons grated Parmesan cheese (optional)

# How To Make It:

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 the 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 feels fancy and restaurant-worthy but honestly comes together in about 15 minutes of actual work.
  • The custard soaks into every buttery layer, so you get this perfect balance of creamy, crispy, and savory all at once.
  • You can assemble it the night before and bake it fresh in the morning, which saved my sanity during a dinner party once.
02 -
  • Day-old croissants are non-negotiable because fresh ones will collapse into the custard like a sad biscuit, but that day-old texture is actually your secret weapon.
  • Don't skip the gentle pressing down when you pour the custard, because those croissants need to actually absorb the liquid instead of just floating on top of it.
03 -
  • If you don't have day-old croissants, you can buy fresh ones and let them sit uncovered for a few hours, or even toast them lightly to firm them up before layering.
  • The Dijon mustard is the secret ingredient that nobody will taste but everyone will notice, so don't leave it out or swap it for yellow mustard.
Return