Ham Swiss Croissant Bake (Printable Version)

Buttery croissants layered with ham, Swiss cheese, and green onions baked in a rich custard.

# Ingredient List:

→ 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

# Steps:

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 prepared baking dish. Layer 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 fully combined.
04 - Pour custard mixture evenly over layered ingredients in baking dish, pressing down gently to ensure even soaking throughout.
05 - Sprinkle Parmesan cheese over top if desired.
06 - Bake uncovered for 30-35 minutes until the top is golden brown and the custard sets in the center.
07 - Allow to cool for 5-10 minutes before portioning and serving.

# Expert Advice:

01 -
  • It transforms humble leftovers into something that feels fancy enough to serve guests without the stress.
  • The croissants get impossibly tender while soaking up the savory custard, creating layers of texture that just work.
  • You can have it on the table in under an hour, making weeknight dinners feel less like a chore.
02 -
  • Don't skip the cooling time no matter how impatient you are; it helps the custard set properly so your slices don't fall apart on the plate.
  • If your custard looks wet or jiggly in the center after 35 minutes, give it another 5 minutes; every oven runs differently.
03 -
  • Buy croissants the day before you plan to bake; they'll have the perfect texture for soaking without disintegrating.
  • If you're preparing this ahead, assemble everything in the baking dish, pour the custard, cover it, and refrigerate for up to 8 hours before baking, which also gives the flavors time to meld.
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