This delicious ham and cheese croissant bake is one of my favourite savoury brunch dishes. Imagine buttery croissants filled with peppery mustard, salty ham and nutty Gruyère, dotted with molten and gooey brie, then baked in a creamy, cheesy custard. So delicious. A drizzle of sweet honey and sprinkling of fresh chives finishes it off so well.
One of the best things about this ham and cheese croissant bake is just how easy it is to make. It is literally a case of making up some cheese and ham croissants, pour over an egg-cream mix, then baking until just set. The actual ‘hands-on’ time is less than 10 minutes.It tastes amazing. Especially with the chive and honey drizzle. Ideal for easy entertaining when you already have enough to worry about!
Another thing I love about this ham and cheese croissant bake is just how versatile it is. I often find myself making this after Christmas with the leftover ham and remnants of the cheeseboard. However, you can easily make it vegetarian by leaving out the ham and using vegetarian-friendly cheeses. Or why not try adding extra fillings like cherry tomatoes or a drizzle of basil pesto? If making for young children, you might like to tone down the mustard. It is entirely up to you. You don’t even have to just serve it for brunch. It makes for a deliciously simple lunch or supper to share with friends too.
Why you will love this recipe
- It is super simple but still looks impressive. Perfect for impressing friends.
- It is ideal for a special brunch, easy lunch or supper.
- It is full of delicious flavours. Imagine buttery croissants, peppery mustard, salty ham, nutty Gruyère and gooey brie in a creamy cheese custard.
- It is family friendly. I have yet to meet anyone who hasn’t devoured this ham and cheese croissant bake.
- It is versatile and can easily be adapted for vegetarians.
Ingredients
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Croissants - good-quality shop bought ones are what I use. Try to go for all-butter croissants for the best flavour. I wouldn't bother making your own (not that many people ever do!) I’d say fresh croissants are best enjoyed fresh and plain, rather than in this bake, where the cheese is the main flavour and where a bit of staleness is on your side as they absorb the custard better.
Dijon mustard - this is a classic flavouring pairing with ham and a popular addition in cheese sauce. It really elevates the flavour of the savoury cheese custard.
Ham - use the best quality ham you can. This ham and cheese croissant bake is ideal if you have leftover home-cooked ham. I use sliced ham from the deli works.
Gruyère - the most wonderful Swiss hard cheese with a creamy, nutty flavour.
Brie - a soft and creamy french cheese known for its mild, buttery flavour. It melts beautifully, making it perfect for this ham and cheese croissant bake.
Eggs - I always use free-range eggs. I also recommend using a large egg stamped with the British Lion mark.
Double cream - also known as ‘heavy’ cream. This creates the most indulgent cheesy savoury custard.
Salt - I recommend Maldon Salt for the best flavour. You can use their chilli flavour for a bit of heat. The garlic flavour works well too.
Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns for a more complex flavour profile.
Mozzarella - the perfect way to ensure a gooey layer of melted cheese on top of this ham and croissant bake. Mozzarella pearls would look very cute on top too.
Chives - a sprinkling of chives gives a fresh, slightly garlicky, mild onion flavour.
Hot honey - this adds deliciously sweet, delicately floral, flavour. The perfect way to finish off this ham and cheese croissant bake.
Substitutions and Variations
Croissants - obviously this is a ham and cheese croissant bake, so croissants are a star ingredient. However, this recipe works really well with slices of brioche or challah bread.
Cheese - you can use lots of different cheeses in this ham and cheese croissant bake. The Gruyère can be swapped for a strong Cheddar, Comté or Emmental. Meanwhile, the brie can be swapped for any soft cheese. Pié d'Angloys or Camembert both work really well. If you are omitting the ham to make a vegetarian cheese croissant bake, remember to check your cheese is vegetarian friendly. Both Gruyère and Comté contain animal rennet so aren’t.
Ham - home-cooked ham is delicious (this is one of my go-to recipes for leftover ham after Christmas). However, you can use ready-sliced ham from the shops. Shredded ham hock also works well. Alternatively, for a luxury twist, you can add curls of Parma ham, prosciutto or serrano ham.
Tomatoes - sometimes I scatter this ham and cheese croissant bake with halved cherry tomatoes. They add a delicious burst of sweetness. Baby plum tomatoes are delicious too. So are sun dried tomatoes.
Honey - this adds a delicious sweet, floral flavour but you can leave it out. A drizzle of maple syrup is also lovely.
Herbs - add a herby twist to the cheesy custard by sprinkling in freshly plucked thyme or finely chopped rosemary. Alternatively, add a sprinkling of dried herbs.
Chilli flakes - if you are a fan of spicy flavours, add a pinch of chilli flakes to the cheesy custard. Alternatively, if cooking for a crowd, pop some chilli flakes in a bowl. That way guests can sprinkle them over the ham and cheese croissant bake only if they want to add a bit of heat.
Pesto - a drizzle of basil pesto is a delicious way to finish off this ham and cheese croissant bake. I always recommend fresh pesto (it is so much better than the jarred kind). You can use a pot of shop bought pesto from the chilled section - normally by the pasta. However, it is super easy to make your own pesto. Simply follow the steps in my pasta al pesto pesto recipe.
Here's how to make delicious Ham and Cheese Croissant Bake
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Preheat the oven to 200C/180C Fan. Grease a 33x23cm (9x13-inch) oven-proof dish with butter and set aside. Slice the croissants in half as if to make sandwiches. Spread each with a little Dijon mustard.
TWO: Top with a slice of ham, followed by a generous sprinkling of grated Gruyère. You want to use around half of the ham and Gruyère for the croissant filling.
THREE: Seal to create a croissant sandwich, then slice into 3.
FOUR: Arrange the ham and cheese croissant pieces into the prepared baking dish. Scatter over any remaining ham, focusing on filling any gaps.
FIVE: Sprinkle over the brie, if using (I highly recommend you do!) I like to push it into the gaps.
SIX: In a medium-sized bowl, whisk together your eggs and cream. Season with salt, freshly ground black pepper and a little Dijon mustard. Whisk again to combine.
SEVEN: Mix in the remaining grating Gruyère, then pour over the croissants. Sprinkle over the mozzarella.
EIGHT: Bake in the preheated oven for about 20-25 minutes - or until gorgeously golden on top and the egg mixture has just set. Leave to stand for 2 minutes before serving.
Cooking Tips:
Slightly stale croissants: don’t worry if your croissants are a little dry. It is actually better to make this ham and cheese croissant bake with slightly stale croissants as they absorb more of the cheesy custard.
Mozzarella: I prefer to use the fresh balls of mozzarella and drain them really well. You can then grate using a box grater or shred into pieces. You could also use pre-grated mozzarella - it will still work in this ham and cheese croissant bake, but opt for the balls if you can.
Browning too quickly: if your ham and cheese croissant bake looks like it is browning too quickly, but the custard isn’t quite set, don’t panic! Simply cover with foil and pop back in the oven. Check every couple of minutes until it is ready.
Standing time: I know it is tempting to dive straight into this ham and cheese croissant bake. However, giving it a few minutes to stand will allow the custard to settle properly.
Frequently Asked Questions
If you are short on time, you can prep this ham and cheese croissant bake in stages. Make the ham and cheese croissant sandwiches the night before, then keep them well wrapped in the fridge overnight. Equally, you can whisk up the cheesy custard, cover with cling film and chill for up to 24 hours.
Once you have soaked the croissants, it is best to bake and eat straight away. You can cover and chill the soaked mix unbaked for up to 3 hours, but any longer and they will absorb too much liquid. Any leftovers keep well for up to 3 days. Just leave to cool completely, cover and chill for up to 3 days. Spoon individual portions into a microwave-safe dish and reheat in gentle bursts in the microwave until hot.
Yes, allow to cool completely then wrap the dish with clingfilm and then a layer of foil. Freeze for up to 2 months. When ready to eat, defrost overnight in the fridge and then reheat at 180c for 20-30 minutes, until melted and bubbling all the way through.
Any leftovers keep well for up to 3 days. Just leave to cool completely, cover and chill for up to 3 days. Spoon individual portions into a microwave-safe dish and reheat in gentle bursts in the microwave until hot.
This ham and cheese croissant bake is great for entertaining throughout the day. It is ideal for a savoury mid-morning brunch for a special occasion. Perhaps a birthday, Boxing Day or New Year’s Day. It’s also good as a relaxed lunch or simple supper when you have friends over.
This ham and cheese croissant bake is so versatile and can be served with all sorts, depending on the time of day or year. If making it for lunch or supper, I like to serve it with a simple salad. For brunch, it is delicious just as it is. If you are cooking for a crowd, you can serve it alongside other sweet and savoury brunch dishes. My Turkish eggs and banana bread cinnamon rolls both go down a treat.
I often make this over the festive season with any leftover cooked ham. It always feels a bit special, but slightly different to a croque monsieur. Then I might serve it some cranberry sauce on the side. After all, brie and cranberry is a classic flavour combination. Particularly at Christmas. It adds a delicious tang. Other chutneys and savoury jams work well too. I love a dollop of sweet chilli or fig jam. Tomato chutney is another favourite in my house.
Absolutely. I make this ham and cheese croissant bake with a fair few different cheeses and they are all delicious. The Gruyère can be swapped for a strong Cheddar, Comté or Emmental. Meanwhile, the brie can be swapped for any soft cheese. Pié d'Angloys or Camembert both work really well.
Bear in mind that not all cheeses are vegetarian (Gruyère and Comté both have animal rennet). Thus, if you are omitting the ham to make a vegetarian cheese croissant bake, remember to check your cheese too.
No. There is no need to remove the rind from the brie. It is completely edible and won’t affect the taste or texture of this ham and cheese croissant bake.
Other recipes you might enjoy
If you like the sound of this ham and cheese croissant bake, you will love my gnocchiflette: easy tartiflette with gnocchi and Camembert en croute (whole baked Camembert in puff pastry). Also check out my breakfast bagels sandwiches.
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PrintHam and Cheese Croissant Bake
This delicious ham and cheese croissant bake is the perfect savoury brunch dish. Imagine buttery croissants filled with peppery mustard, ham and melty Gruyère, dotted with molten and gooey brie, then baked in a creamy, cheesy custard. So delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast & Brunch
- Method: Oven
- Cuisine: American
Ingredients
For the croissants:
- 6-8 croissants
- 1-2 tablespoon Dijon mustard
- 200g sliced ham
- 200 g Gruyère cheese, grated
- 100 g brie, cut into chunks (optional)
- Butter, for greasing
For the custard:
- 4 large eggs
- 225 ml double cream
- Salt and freshly ground black pepper
- About 1 tsp Dijon mustard
- 50g mozzarella (drained weight), grated or torn into very small pieces (optional)
To serve:
- Finely chopped chives
- Drizzle of hot honey
Instructions
- Preheat the oven to 200C/180C Fan. Grease a 33x23cm (9x13-inch) oven-proof dish with butter and set aside.
- Slice the croissants in half as if to make sandwiches. Spread each with a little Dijon mustard. Top with a slice of ham, followed by a generous sprinkling of grated Gruyère. You want to use around half of the ham and Gruyère for the croissant filling. Seal to create a croissant sandwich, then slice into 3.
- Arrange the ham and cheese croissant pieces into the prepared baking dish. Scatter over any remaining ham, focusing on filling any gaps. Sprinkle over the brie, if using (I highly recommend you do!).
- In a medium-sized bowl, whisk together your eggs and cream. Season with salt, freshly ground black pepper and a little Dijon mustard. Whisk again to combine. Mix in the remaining grating Gruyère, then pour over the croissants. Sprinkle over the mozzarella.
- Bake in the preheated oven for about 20-25 minutes - or until gorgeously golden on top and the egg mixture has just set. If it needs a little longer but it's browning too quickly, cover with tin foil and pop back in the oven for a few more minutes. Leave to stand for 2 minutes.
- Serve warm sprinkled with finely chopped chives and drizzled with hot honey, if desired. Enjoy!
Notes
Scroll up for a helpful step by step guide with pictures to help you make this recipe.
Cheese: you can use lots of different cheeses in this ham and cheese croissant bake. It is perfect for using up the odds and ends from a festive cheese board. Try a strong Cheddar, Comté or Emmental instead of Gruyère. Meanwhile, Pié d'Angloys or Camembert both work really well instead of brie. Pretty much any soft cheese will be delicious.
Family friendly: ham and cheese is a classic combination loved by all ages. However, if making for little ones, you might like to tone down (or omit) the mustard.
Make it vegetarian: this ham and cheese croissant bake can easily be made vegetarian. Simply omit the ham and swap the Gruyère for a vegetarian-friendly cheese. A strong Cheddar is perfect.
Make ahead: you can make up the ham and cheese croissant sandwiches the night before, then keep them well wrapped in the fridge overnight. Equally, you can whisk up the cheesy custard, cover with cling film and chill for up to 24 hours. Once you have soaked the croissants, it is best to bake and eat straight away. You can cover and chill the soaked mix unbaked for up to 3 hours, but any longer and they will absorb too much liquid.
To store: You can keep leftovers for up to 3 days. Just leave to cool completely, cover and chill for up to 3 days.
To reheat: Spoon individual portions into a microwave-safe dish and reheat in the microwave in gentle bursts until hot.
To freeze: Bake then allow to cool completely then wrap the dish with clingfilm and then a layer of foil. Freeze for up to 2 months. When ready to eat, defrost overnight in the fridge and then reheat at 180c for 20-30 minutes, until melted and bubbling all the way through.
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