Baked Ham and Cheese Croissants are one of those recipes that never fails to bring smiles around my kitchen table, and after years of making them for my own family, I’ve learned exactly how to get that perfect golden, melty result every single time.
There’s something about the smell of buttery croissants baking that takes me right back to Sunday mornings at my grandma’s farmhouse. She’d always say that the best meals are the ones you can throw together quickly but still make everyone feel special. These ham and cheese croissants remind me of those lessons – simple ingredients, a little love, and fifteen minutes in the oven create something that feels like a treat. I started making these for my own kids on busy school mornings, and they quickly became our go-to for everything from weekend brunches to game-day gatherings. The butter-mustard spread is my own twist, adding just enough tang to balance all that gooey Swiss cheese. Your kitchen’s about to smell amazing!
What Makes These Baked Ham and Cheese Croissants So Special
I’ve been making these croissants for years, and they’ve never let me down – whether I’m feeding a crowd of hungry teenagers or prepping breakfast for the week ahead. The beauty of baked ham and cheese croissants lies in how they transform simple deli ingredients into something that tastes bakery-special.
- Ready in under 25 minutes from start to finish, making them perfect for those mornings when you’re racing against the clock
- Uses everyday ingredients you can grab at any grocery store – no specialty shopping required
- Feeds a crowd effortlessly with twelve generous sandwiches from one batch
- Freezes beautifully so you can prep a double batch and have grab-and-go breakfasts ready for weeks
- Customizes easily to fit different tastes – swap the cheese, change up the mustard, or add your favorite vegetables
- Delivers that perfect texture contrast with a crispy, golden exterior and melty, tender inside
I love how these croissants work for practically any occasion – they’re fancy enough for brunch with friends but simple enough for a Tuesday breakfast.
Ingredient Spotlight
Croissants form the buttery, flaky foundation of this recipe, and I always choose the largest, freshest ones I can find – they should feel light and have plenty of visible layers.
Unsalted butter creates the base for our flavor-packed spread and gives you complete control over the seasoning, which is why I prefer it in my kitchen. Let it sit on the counter for about 30 minutes before starting so it spreads easily.
Dijon mustard adds a sophisticated tanginess that cuts through the richness of the cheese and butter – it’s the secret ingredient that makes people ask what makes these taste so good.
Green onions bring a fresh, mild onion flavor without overpowering the other ingredients, and the little flecks of green look pretty throughout the spread.
Honey balances the sharpness of the mustard with just a touch of sweetness, creating a flavor combination that works beautifully with both the ham and cheese.
Swiss cheese melts into perfect gooey strands and has that distinctive, slightly nutty flavor that pairs wonderfully with smoked ham.
Smoked deli ham provides savory, protein-rich heartiness – I always ask for it sliced thin at the deli counter so it layers nicely without making the croissants too bulky.
Egg white creates that beautiful golden, shiny finish on top when you brush it over the croissants before baking.
Poppy seeds add a subtle crunch and classic deli-style appearance that makes these croissants look as good as they taste.
How to Make Baked Ham and Cheese Croissants
Step 1. I always start by preheating my oven to 375°F and lightly oiling a 9×13 baking dish – getting this ready first means your croissants go straight into the oven once they’re assembled.
Step 2. In a small bowl, mix together the room-temperature butter, Dijon mustard, sliced green onions, and honey, then season with salt and pepper to create a spreadable mixture that’s packed with flavor.
Step 3. Carefully slice each croissant in half horizontally (like you would a sandwich bun), being gentle so they don’t tear, then spread the butter mixture generously on both cut sides.
Step 4. Layer the thinly sliced ham on the bottom half of each croissant, folding it to fit naturally without hanging over the edges.
Step 5. Place a slice of Swiss cheese (I cut mine diagonally to make them easier to fit) on top of the ham, then close the croissant and place it in your prepared baking dish.
Step 6. Betty’s tip: Arrange all twelve croissants in a single layer – they can touch each other, which actually helps them stay moist while baking.
Step 7. Whisk together the egg white and 1 tablespoon of water until well combined, then brush this mixture over the top of each croissant for that bakery-worthy shine.
Keeping These Croissants Fresh
I typically store leftover baked ham and cheese croissants wrapped individually in foil in the refrigerator, where they’ll stay fresh for 3-4 days. The croissants will soften slightly in the fridge, but they’re still delicious – just know that they won’t be quite as crispy as when freshly baked.
Betty’s freezing method works wonderfully for make-ahead meal prep. I assemble the croissants completely (before baking), wrap them tightly in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready to bake them, you can pop them straight into the oven from frozen – just add 5-10 extra minutes to the baking time. This has been a lifesaver on busy school mornings when my kids needed a hot breakfast but I didn’t have time to start from scratch. You can also freeze the baked croissants, though I find the texture is better when you freeze them unbaked.
For the best texture, I reheat leftovers in a 350°F oven for 8-10 minutes rather than using the microwave. The oven brings back some of that crispy exterior while warming the cheese and ham all the way through. If you’re in a real hurry, the microwave works in about 30 seconds, but the croissants will be softer throughout.
Baked Ham and Cheese Croissants
Ingredients
Equipment
Method
- Preheat oven to 375°F. Lightly oil a 9×13 inch baking dish or coat with nonstick spray.
- In a small bowl, combine butter, Dijon mustard, green onions, and honey. Season with salt and pepper to taste, mixing until well combined and spreadable.
- Carefully slice each croissant in half horizontally. Spread the butter mixture generously on both cut sides of each croissant.
- Layer the sliced ham on the bottom half of each croissant, folding as needed to fit. Top with a slice of Swiss cheese, then close the croissant.
- Place the assembled croissants in a single layer in the prepared baking dish. They can touch each other.
- In a small bowl, whisk together the egg white and 1 tablespoon water until well combined. Brush the mixture over the top of each croissant.
- Sprinkle poppy seeds evenly over the tops of the croissants.
- Bake for 15-18 minutes until golden brown and the cheese is melted. Let stand for 5 minutes before serving.
Notes
Perfect Partners for Baked Ham and Cheese Croissants
- Fresh fruit salad with berries, melon, and grapes provides a light, refreshing contrast to the rich, buttery croissants and adds natural sweetness to your plate – try my Honey Lime Fruit Salad for a citrusy twist.
- Simple green salad dressed with a tangy vinaigrette cuts through the richness beautifully – I like mine with mixed greens, cucumber, and cherry tomatoes, or you can serve these alongside my Caesar Salad.
- Roasted breakfast potatoes seasoned with herbs make this feel like a complete brunch spread, especially when you’re feeding a crowd who might want something more substantial.
- Tomato soup turns these croissants into a comforting lunch that my family requests all fall and winter long – the combination is pure comfort food. My Creamy Tomato Soup is the perfect dipping partner.
- Fresh orange juice or coffee completes the breakfast experience, with the citrus or bitter notes complementing the savory, cheesy flavors perfectly.
- Coleslaw adds a crunchy, tangy element that works surprisingly well alongside these croissants for a lunch or casual dinner serving – my Classic Coleslaw has just the right amount of tang.
FAQs
Can I use different types of cheese instead of Swiss? I recommend trying Gruyere for a more sophisticated flavor, sharp cheddar for extra tang, or even mozzarella if you prefer a milder taste – just make sure whatever cheese you choose melts well.
How do I prevent the croissants from getting soggy? Betty’s solution is to make sure your butter mixture isn’t too wet, spread it evenly without overdoing it, and always place the cheese on the bottom half of the croissant to create a barrier between the ham and the bread.
Can these be made ahead for a party? To prepare ahead, I assemble the croissants completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours before baking – just add 2-3 extra minutes to the baking time if they’re cold from the fridge.
What if I don’t have poppy seeds? Many home cooks find success with sesame seeds as a substitute, or you can simply leave them off entirely – the croissants will still taste delicious and look beautiful with just the egg wash creating that golden shine.
Can I make a vegetarian version of these croissants? The best approach I’ve tested is to replace the ham with roasted vegetables like bell peppers, mushrooms, and zucchini, or use thick slices of tomato with fresh basil for a caprese-style filling.
How many croissants should I plan per person? I typically serve one to two croissants per person depending on what else is on the table – one is usually enough for breakfast with sides, but hungry teenagers and adults at brunch often want two.
