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–+ servings
Hero plate with ham and Swiss croissant bake served alongside a fresh side salad and sautéed spinach.

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.
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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course: Breakfast
Cuisine: American
Servings: 2 people
Author: Samantha

Equipment

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

  • Small white baking dish set on a kitchen scale with a pastry brush inside, ready for the first step of the Ham & Swiss Croissant Bake.
    Preheat & prep. Preheat oven to 350°F. Lightly spray a small baking dish (an 8x5 1/2-inch or oval gratin dish works well for two).
  • Cut croissant pocket into bite‑size pieces
    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.
  • Liquid measuring cup with egg custard.
    Make the egg custard. Whisk together the eggs, half-and-half, Dijon mustard, salt, and pepper until fully combined.
  • Egg custard soaking into croissant pieces in a small baking dish.
    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.
  • Golden ham and Swiss croissant bake in a dish after baking, showing crisp layered croissants during the rest period.
    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 Bake
    Use 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.