American
Ham and Swiss Croissant Bake
Torn croissants soak in a savory egg custard with diced ham and Swiss cheese, then bake until puffed and golden. It feeds a table with almost no morning fuss.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
Photo: Edsel L (CC BY-SA). Source
Why you’ll love it
- Day-old croissants soak up custard without turning mushy.
- Ham and Swiss melt into a classic deli pairing.
- You can assemble the night before and bake in the morning.
- One dish covers a full breakfast for six.
Ingredients
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Instructions
- 1
Preheat oven to 350°F and grease a 9x13-inch baking dish with butter.
- 2
Spread torn croissants evenly in the dish.
- 3
Scatter ham and 1 cup of Swiss over the bread.
- 4
Whisk eggs, milk, dry mustard, salt, and pepper until smooth.
- 5
Pour custard evenly over the croissant mixture and press gently so bread soaks.
- 6
Top with remaining Swiss cheese.
- 7
Bake 30 to 35 minutes until puffed, set in the center, and golden on top.
Pro tips
- Slightly stale croissants absorb liquid better than very fresh ones.
- Rest 5 minutes after baking for cleaner slices.
- Cover loosely with foil if the top browns before the center sets.
Easy substitutions
- Swiss cheese
- Gruyère or provolone
- cooked ham
- cooked turkey breast cubes
- croissants
- brioche or soft dinner rolls
Storage and reheating
Storage
Refrigerate covered up to 3 days.
Reheating
Cover with foil and warm at 325°F for 15 minutes, or microwave single portions.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 410
- Protein
- 24 g
- Carbs
- 26 g
- Fat
- 23 g
- Fiber
- 1 g
Moderate · Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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