Ham Swiss Croissant Bake (Print version)

Layers of croissants, ham, Swiss cheese, and creamy custard baked to golden perfection.

# What You 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

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Distribute 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, pressing down gently to ensure thorough soaking.
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 tips:

01 -
  • It comes together in minutes but tastes like you've been cooking all afternoon.
  • One baking dish means minimal cleanup, which honestly changes everything on a busy night.
  • The buttery croissants soak up every bit of that creamy, savory custard without falling apart.
02 -
  • Don't skip the resting time before serving, even though you want to dig in immediately—it gives the custard a chance to set and transforms from soupy to perfectly creamy.
  • If your oven runs hot, check at the 25-minute mark; some ovens can finish this in under 30 minutes, and a burnt top is a real possibility if you're not paying attention.
03 -
  • If you're making this ahead, assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours—just add 5 to 10 minutes to your baking time since it'll go in cold.
  • The moment you see the edges turning golden brown and smell that aroma, you're close to done; don't overbake or the custard becomes rubbery.
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