Ham Swiss Croissant Bake (Printable)

Buttery croissants with smoky ham and Swiss cheese baked in creamy custard for a savory main dish.

# 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

→ 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 - Arrange 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 layering 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 the egg mixture evenly over the layered croissants and ham in the baking dish, pressing down gently to allow soaking.
05 - Sprinkle with Parmesan cheese if desired.
06 - Bake uncovered for 30 to 35 minutes, or until the top is golden brown and the custard is set in the center.
07 - Allow to cool for 5 to 10 minutes before serving.

# Expert Advice:

01 -
  • It looks restaurant-worthy but honestly just involves layering and pouring, which means you can stop stressing about impressing people.
  • Day-old croissants transform into something even better than fresh, so there's zero guilt in using what you have on hand.
  • The custard soaks into every corner, creating pockets of creamy goodness that make each bite different from the last.
02 -
  • Day-old croissants are non-negotiable, because fresh ones turn to mush and the whole texture becomes mushy instead of having that buttery structure you're after.
  • Don't skip pressing down on the croissants after pouring the custard, or the top will stay dry while the bottom gets soggy.
03 -
  • Room temperature eggs blend into the custard mixture way more smoothly than cold eggs straight from the fridge, and you avoid little cooked specks in your filling.
  • If you're making this ahead, assemble everything except the custard, cover it, and refrigerate for up to 8 hours, then pour the custard over and bake when you're ready to eat.
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