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This delicious ham and cheese croissant bake is the perfect savoury brunch dish. Imagine buttery croissants filled with peppery mustard, ham and melty Gruyère, baked in a creamy, cheesy custard, dotted with molten brie and brushed with garlic and honey butter. So delicious.
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. I made a garlic butter drizzle with thyme and honey to really round it out and it’s so good. Of course, it’s optional but highly recommend!
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 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.
Table of Contents
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 family friendly.
- 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.
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.
Double cream – also known as ‘heavy’ cream. This creates the most indulgent cheesy savoury custard.
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.
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.
Pesto – a drizzle of basil pesto is a delicious way to finish off this ham and cheese croissant bake.
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 (9×13-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.
NINE: Mix up the garlic butter. Melt the butter in a pan, add the crushed garlic and some fresh thyme leaves. Finish with a drizzle of honey and mix.
TEN: Once baked, leave to stand for 2 minutes before serving. Then brush with the garlic honey butter, serve up and enjoy!
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 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.
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.
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, one-pan bolognese pasta bake and Camembert en croute (whole baked Camembert in puff pastry). Also, check out my breakfast bagels sandwiches. If you want something a little more nutritious than this delicious croissant bake, try my Date Caramel, Peanut Buttter Yogurt Bowl or Granola Butter.
Weeknight Supper
Bolognese Pasta Bake
Easy Pasta Recipes
Nduja and Sausage Pasta Bake
Breakfast & Brunch
Turkish Eggs
If you tried this Ham and Cheese Croissant Bake or any other recipe on the site, please do leave a comment and let us know how it went!
Ham and Cheese Croissant Bake
Ingredients
For the croissants:
- 6-8 croissants
- 1-2 tbsp Dijon mustard
- 200 g 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
- 50 g mozzarella, drained weight, grated or torn into very small pieces (optional)
To serve (optional):
- Finely chopped chives
- 80 g salted butter
- 2 garlic cloves, minced
- 3 sprigs of thyme, leaves stripped
- 2 tbsp honey
Instructions
- Preheat the oven to 200C/180C Fan. Grease a 33x23cm (9×13-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.
- Whilst baking, you can make the optional garlic butter drizzle. Melt the butter in a pan over medium heat with the garlic. Once hot and bubbling, remove from heat. Add picked thyme leaves and the honey. Stir together.
- Whilst still warm, brush over the garlic butter (if using) with honey and thyme. Sprinkle with finely chopped chives and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! family enjoyed during Christmas!!! Thank you!
This went down a treat – so good and so cheesy. Defo add the brie – it makes it!
I love a hot ham and cheese, baked croissant sandwhich, so I knew I’d enjoy this recipe. It did not disappoint! 10/10, I would make again. The gruyere and brie take the stage, so don’t substitute. Texture is best right out of the oven, so I also re-baked single serving leftovers.