Ham Swiss Croissant Bake (Print Version)

Buttery croissants layered with ham, Swiss cheese, and aromatic custard for a savory, crowd-pleasing 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 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)

# 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 the remaining croissants, ham, cheese, and green onions.
03 - In a large bowl, whisk together the 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 ensure the bread absorbs the custard.
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.

# Additional Tips::

01 -
  • It comes together in 15 minutes of actual work, yet feels like you spent hours in the kitchen.
  • Day-old croissants transform into something even better than fresh—they soak up the custard without falling apart.
  • You can assemble it the night before and bake it while coffee brews, making you look like a morning person.
  • One baking dish feeds six people without fussing over individual plating.
02 -
  • Don't use fresh croissants—they'll fall apart into a soggy mess; day-old ones hold their structure while still absorbing the custard perfectly.
  • If your custard seems like it's not setting after 35 minutes, check that your oven temperature is actually accurate; ovens lie all the time, and a too-cool bake won't set the eggs properly.
03 -
  • Assemble everything the night before, cover it tightly, and refrigerate; pull it straight from the fridge into the oven while your coffee brews and you'll look like a morning miracle worker.
  • If the top is browning too quickly, tent it loosely with foil for the last 10 minutes so the custard has time to set inside.
Go Back