Ham and Swiss Croissant Bake

Name: Ham and Swiss Croissant Bake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: American
Ingredients: 6-8 large croissants; 4 large eggs; 1/2 cup heavy cream or half and half; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 1 tbsp fresh rosemary and thyme, chopped; 8 oz deli ham; 9 oz Swiss cheese, sliced; 1 cup shredded mozzarella cheese; 1/2 cup butter, melted; 1/4 cup honey; 1/2 tbsp fresh herbs, chopped

Ham and Swiss Croissant Bake is a savory brunch casserole that layers buttery croissants with deli ham and melted Swiss cheese, bound together with a rich herb-infused egg custard and topped with a sweet-savory honey butter glaze.

🌍American 🏷️Croissant bake 🏷️Breakfast casserole 🏷️Ham and cheese 🏷️Swiss cheese Brunch

🏷️

🏷️Breakfast

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TikTok

Total

27 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6-8 large croissants
4 large eggs
1/2 cup heavy cream or half and half
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tbsp fresh rosemary and thyme, chopped
8 oz deli ham
9 oz Swiss cheese, sliced
1 cup shredded mozzarella cheeseoptional
1/2 cup butter, melted
1/4 cup honey
1/2 tbsp fresh herbs, chopped

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Cut each croissant into thirds.
3
In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, pepper, and 1 tbsp of chopped fresh herbs.
4
Dip each piece of croissant into the egg mixture, ensuring it's fully coated, and shake off any excess.
5
Arrange the soaked croissant pieces in a 13x9 inch baking dish. Pour any remaining egg mixture over the top.
6
Fold slices of deli ham into rose shapes and tuck them in between the croissant pieces.
7
Tuck slices of Swiss cheese throughout the dish and sprinkle shredded mozzarella over the top.
8
Bake for 10-12 minutes, or until the cheese is melted and bubbly.
9
While the casserole is baking, prepare the glaze. In a small bowl, combine the melted butter, honey, and 1/2 tbsp of fresh herbs. Stir to combine.
10
Remove the bake from the oven and immediately brush the honey butter glaze over the croissants.
11
Serve warm and enjoy.

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Tips & Notes

Pro tips

Slice croissants on a diagonal to maximize surface area for soaking and create an attractive presentation in the dish.
Let the egg custard soak into the croissants for 5–10 minutes before baking so they absorb flavor and set up properly.
Brush the honey butter glaze on top during the last 5 minutes of baking to prevent over-browning while adding shine and flavor.
Use day-old croissants instead of fresh ones; they hold their shape better when saturated with egg custard.

Substitutions

Heavy cream → whole milk or half-and-half (slightly less rich custard)
Fresh rosemary and thyme → 1 tsp dried Herbes de Provence or Italian seasoning (use half the amount)
Deli ham → smoked bacon, crispy pancetta, or prosciutto (adjust salt level)
Swiss cheese + mozzarella → Gruyère and fontina (same total weight)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat in a 325°F oven, covered with foil, for 15–20 minutes until warmed through.

Common Questions

Can I make this the night before?

Yes. Assemble the bake, cover tightly, and refrigerate up to 12 hours. Bring to room temperature for 15–20 minutes before baking, then proceed as directed.

What's the best way to slice the croissants?

Use a serrated knife and cut diagonally into 1-inch slices. Fresh croissants slice cleanly; slightly stale croissants (1–2 days old) absorb the custard better and hold their shape.

Can I use different cheese instead of Swiss?

Yes. Gruyère, Emmental, or fontina work well; avoid very sharp or overly aged varieties. Keep the total cheese weight the same.

How do I know when it's fully baked?

The custard should be set (no jiggle in the center), the top should be golden brown, and a knife inserted in the middle should come out clean, around 45–50 minutes at 350°F.