Ham & Swiss Croissant Bake
Some mornings call for a little more effort than cereal—but not so much that it’s a full kitchen project. This croissant bake hits that sweet spot: a ham & Swiss cheese croissant pocket does the heavy lifting, a quick egg custard, and the oven does the rest.
Ingredients
Warm, flaky, custardy, and deeply satisfying — it feels like a café brunch but comes together with almost no effort. Most brunch bakes are written for a crowd, but this one scales down naturally: one croissant pocket, two eggs, and you’re set. No leftovers you’re not sure what to do with, no math to halve someone else’s recipe.
Full ingredient list and instructions are in the recipe card below.
Make it a Meal
Why This Bake Works
Ham & Swiss Croissant Bake
Some mornings call for a little more effort than cereal—but not so much that it's a full kitchen project. This croissant bake hits that sweet spot: a ham & Swiss cheese croissant pocket does the heavy lifting, a quick egg custard, and the oven does the rest.
Equipment
- 1 small baking dish 8 x 5 1/2
- 1 cutting board
- 1 Henckels knife pairing knife
- 1 mixing bowl medium
- 1 whisk
Ingredients
- 1 Smoked Ham & Swiss Cheese Pocket, thawed La Boulangerie (Costco or Target)
- 2 large eggs
- 1/2 cup half & half
- 1/4 teaspoon Dijon mustard
- 2 stalks whites of green onion sliced
- 1/4 teaspoon salt and pepper
Instructions
Preheat & prep. Preheat oven to 350°F. Lightly spray a small baking dish (an 8×5 1/2-inch or oval gratin dish works well for two).
Prepare the croissant. Cut the thawed ham and Swiss cheese croissant into bite-sized pieces and arrange them in the prepared dish. Scatter the sliced green onion whites evenly over the top.
Make the egg custard. Whisk together the eggs, half-and-half, Dijon mustard, salt, and pepper until fully combined.
Soak. Pour the custard evenly over the croissant, pressing down gently so everything is submerged. Let it sit for 10 minutes so the croissant can absorb the liquid.
Bake & rest. Bake for 20–25 minutes, until puffed, golden, and set in the center. Let rest for 5 minutes before slicing and serving.
💛 How to Avoid Over‑Cooking This BakeUse the color as your cue — golden on top, not dark brown, and the center has a gentle jiggle. Not liquid, just a soft wobble because it finishes setting as it rests.
Notes
This recipe easily scales up for a friends-and-family brunch.
The Shop
Henckels
Classic 15-pc Knife Set
Umite Chef
Mixing Bowls
heavy-duty
Measuring Cups
heavy-duty
Measuring Spoons
