This Ham and Cheese Croissant Bake is what happens when you take all the delicious parts of a breakfast sandwich and turn them into a mouthwatering, no-stress casserole-type bake. It’s buttery, savoury, cheesy, and is both indulgent and low-maintenance — exactly the kind of energy we want on a holiday morning (or any morning, honestly).

What I love most about this recipe is how it embraces the chaos of real life. Maybe you bought croissants with good intentions and forgot about them. Maybe you have leftover ham from a family dinner. Maybe you just want something warm and comforting without too much work. Whatever the reason, this ham and cheese croissant bake has got your back. It comes together with torn croissants, a quick and easy custard, and zero pressure to make it look perfect. Will the family be more excited about this or presents on Christmas morning? Want some sweeter Christmas morning breakfast ideas? Try my Apple Cinnamon Rolls or my Overnight French Toast Casserole. Make both!

😍 Why You’ll Love This Ham and Cheese Croissant Bake Recipe

Sneaky showstopper: it looks like you pulled off a full brunch production, but really you just tore up some croissants and whisked a few things together (No one needs to know).
Buttery, melty magic: the croissants soak up the custard, the cheddar melts into every corner, and the ham adds just the right savoury bite.
Made for slow mornings: this is the kind of Christmas morning breakfast that makes it feel a little more special without demanding effort before coffee.
Endlessly adaptable: swap in Swiss or mozzarella, add spinach or roasted peppers, make it vegetarian. This works with whatever you have on hand!

🥐 Ingredients To Make This Ham and Cheese Croissant Bake

Croissants: tearing them into big, imperfect pieces creates those layers that soak up the custard and get nice and golden and buttery.
Eggs: whisk into a smooth custard that holds everything together without feeling heavy.
Heavy cream: adds richness and helps the croissants bake into a soft, silky centre.
Ham: brings salty, savoury flavour and tucks perfectly into all the croissant nooks.
Sharp white cheddar: melts into a tangy, gooey layer that balances the buttery pastry. Shredding it fresh adds the best texture and melt.

Dijon mustard: adds a subtle, savoury tang that deepens the overall flavour.
Onion powder: gives gentle warmth and builds a savoury backbone in the custard.
Dried thyme: adds a soft, herbal note that complements the ham and cheese.
Black pepper: brightens the custard and adds a bit of contrast.
Salt: just enough to lift the flavours without overpowering the cheese or ham.
Powdered sugar: a light dusting adds a sweet–savoury twist that surprises everyone!

✔ How To Make This Ham and Cheese Croissant Bake Recipe

Start by lightly spraying your baking dish with a neutral cooking oil. Tear the croissants into large, rough pieces — I usually just rip them in half — and scatter them across the bottom of the dish, gently pressing them so they fit snugly. It’s perfectly fine if they don’t form a single, even layer.

Next, slice or roughly chop the ham into bite-sized pieces. Distribute the ham and shredded cheddar over the croissants, tucking some pieces down into the nooks and crevices. Lift a few croissant pieces as you go so that the filling is spread throughout. This doesn’t need to look perfect; it just ensures every bite is flavourful.

In a medium bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, onion powder, dried thyme, black pepper, and a pinch of salt. Whisk until smooth and well combined.

Slowly pour the egg mixture evenly over the croissants. Make sure the tops are coated in the custard, but they don’t need to be fully submerged. If you spot any dry corners, use a pastry brush to lightly brush them with the excess mixture from the bottom of the dish.

Now preheat your oven to 350°F. Cover the baking dish with aluminum foil and place it in the oven and bake for 20–25 minutes.

After the initial bake, carefully remove the foil and return the dish to the oven. Continue baking for another 10–15 minutes, or until the top is golden-brown and the bake is bubbly and set throughout.

Once finished, remove from the oven and let it rest for a few minutes. Dust with powdered sugar, if you like, and enjoy warm.

🗒 Variations

Kick of heat: Add a pinch of red pepper flakes or a dash of hot sauce to the custard for a gentle spicy finish.
Veggie boost: Fold in sautéed spinach, mushrooms, or roasted red peppers for extra colour and flavour.

🗒 Substitutions

Ham: Swap for cooked turkey, bacon, or pancetta.
Cheese: Sharp white cheddar is my preferred cheese for this, but mozzarella or Swiss could also work great.
Cream and milk: Use half-and-half if that’s what you have.

🍴 Leftovers? Lucky you.

If you have leftovers, store your ham and cheese croissant bake in an airtight container in the fridge for up to 3 days. Reheat slices in a 300°F oven for 10–12 minutes, just until warmed through and the croissants regain a bit of their crispness. You can microwave it in a pinch, but the oven keeps the texture much closer to freshly baked.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More?

If you loved this Ham and Cheese Croissant Bake recipe, then make sure to check out a few of my other favourite breakfast recipes you may also love:

• Blueberry Lemon Muffins
• Morning Glory Muffins
• Apple Cinnamon Rolls
• Cinnamon Hawaiian Rolls with Pumpkin Cream Cheese Frosting
• Overnight French Toast Casserole
• Blueberry French Toast Casserole

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this ham and cheese croissant bake recipe (or any recipe of mine) don’t forget to leave a review.