These baked ham and cheese croissants are buttery, flaky, and filled with layers of savory ham and melted Swiss cheese. The sweet honey Dijon glaze brushed on top adds just the right touch of sweetness to balance the salty ham. I started making these on lazy Sunday mornings when I wanted something special but didn't have the energy for a big breakfast spread. The whole thing takes 20 minutes, and they come out of the oven golden and gorgeous every time.
If you love easy breakfast ideas, you'll want to try my Quick Homemade Chocolate Croissants for another cozy morning option, or check out my Avocado Toast when you're in the mood for something sweet. These croissants also pair beautifully with my Apple Fritter Bites for a brunch dessert that feels fancy without the fuss.
Why You'll Love This baked ham and cheese croissants
These baked ham and cheese croissants are incredibly easy and fast. You don't have to make dough from scratch or even cook the ham, you just assemble everything and bake. The whole process takes 20 minutes from start to finish, making them perfect for busy mornings or when you need to feed a crowd without spending hours in the kitchen.
The honey Dijon glaze is what really makes these special. It's sweet, tangy, and just a little bit savory, and it soaks into the flaky croissant layers while everything bakes. The combination of buttery croissants, salty ham, creamy melted Swiss cheese, and that glossy glaze creates a flavor that feels indulgent but not heavy. Plus, they look bakery-level fancy when you serve them.
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Baked Ham And Cheese Croissants Ingredients
Here's what you'll need and why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter (melted): Forms the base of the glaze and adds richness. You can use salted butter if that's what you have, just reduce the added salt slightly.
- Honey: Adds natural sweetness to the glaze and helps it caramelize slightly in the oven, giving the croissants a beautiful golden shine.
- Brown sugar: Deepens the sweetness and adds a subtle molasses flavor that pairs well with the Dijon mustard.
- Dijon mustard: Brings a tangy, slightly spicy kick that balances the sweetness of the honey and brown sugar. It's what makes this glaze special.
- Salt: Enhances all the flavors and balances the sweetness in the glaze.
- Black pepper: Adds a hint of warmth and complexity to the glaze without making it spicy.
- Croissants (cut in half lengthwise): The buttery, flaky base for the sandwich. Look for fresh bakery croissants if you can, they have the best texture.
- Ham: Provides the savory, salty filling. Deli ham works perfectly and you don't need to cook it first.
- Swiss cheese: Melts beautifully and has a mild, nutty flavor that pairs well with ham. It gets gooey and delicious in the oven.
- Poppy seeds (optional): Add a little crunch and visual appeal on top. They're not necessary but they make the croissants look extra pretty.
HOW TO MAKE baked ham and cheese croissants
Here's how to make these croissants step by step.
Preheat the oven: Set your oven to 375°F (190°C) and lightly spray a baking sheet or 9x13-inch baking dish with nonstick cooking spray so the croissants don't stick.
Make the glaze: In a small bowl, whisk together the melted butter, honey, brown sugar, Dijon mustard, salt, and black pepper until everything is smooth and well combined. Set it aside.
Assemble the croissants: Slice each croissant in half lengthwise so you have a top and bottom. Place the bottom halves in your prepared baking dish. Layer each bottom with 2 slices of ham and 2 slices of Swiss cheese, then place the top half of the croissant back on.
Brush with glaze: Use a pastry brush to generously coat the tops of the croissants with the butter glaze. Make sure to cover the whole surface. Save about 1 tablespoon of the glaze for after baking.
Bake: Place the dish in the preheated oven and bake uncovered for about 15 minutes. The croissants should be golden brown and the cheese should be fully melted and bubbly.
Finish with glaze: Remove the croissants from the oven and brush them with the remaining glaze while they're still hot. If you're using poppy seeds, sprinkle them on top now for added crunch and flavor.
Serve: Let the croissants cool for just a minute or two, then serve them warm while the cheese is still gooey.
Substitutions and Variations
You can easily customize these baked ham and cheese croissants based on your preferences.
Cheese swaps: Use Gruyere, white cheddar, provolone, or even mozzarella instead of Swiss cheese. Gruyere adds a richer, nuttier flavor.
Meat options: Swap the ham for turkey, roast beef, or even cooked bacon for a different flavor profile.
Make it vegetarian: Skip the ham and add sautéed mushrooms, spinach, or roasted red peppers for a veggie version.
Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the glaze for a little heat.
Different mustard: Try whole grain mustard or spicy brown mustard instead of Dijon for a bolder flavor.
Mini croissants: Use mini croissants and adjust the baking time to 10 to 12 minutes for a fun appetizer or party snack.
Equipment
Here's the simple equipment for making these croissants.
Baking sheet or 9x13-inch baking dish: Holds the croissants while they bake. Either one works fine.
Pastry brush: For brushing the glaze evenly over the tops of the croissants. A silicone brush works best and is easy to clean.
Small bowl for mixing glaze: Any small bowl will work for whisking together the butter, honey, mustard, and spices.
Nonstick cooking spray: Prevents the croissants from sticking to the pan and makes cleanup easier.
How to Store Baked Ham and Cheese Croissants
Store leftover baked ham and cheese croissants in an airtight container in the refrigerator for up to 3 days. They're best when reheated, as the croissants can get a little soft when cold.
To reheat, place the croissants on a baking sheet and warm them in a 350°F oven for 5 to 7 minutes until heated through and the cheese is melty again. You can also microwave them for 30 to 45 seconds, but the oven method keeps them flakier.
If you want to make these ahead, you can assemble the croissants the night before, cover them tightly with plastic wrap, and refrigerate. In the morning, brush them with the glaze and bake as directed. They might need an extra minute or two in the oven if they're cold from the fridge.
You can also freeze the assembled, unbaked ham and cheese croissants for up to 1 month. Wrap them individually in plastic wrap and foil, then bake from frozen at 375°F for 18 to 20 minutes.
Serving Suggestions
These warm baked ham and cheese croissants are versatile and delicious in so many ways.
Serve them for brunch alongside fresh fruit, a simple green salad, or scrambled eggs for a complete meal.
Pack them for lunch with a handful of chips or veggie sticks for an easy, satisfying midday option.
Cut them into smaller pieces and serve as baked ham and cheese croissants t appetizers at a party or gathering. They're always a hit.
Enjoy them for breakfast with a hot cup of coffee or a glass of orange juice for a cozy start to your day.
Expert Tips
Use fresh croissants: The fresher the croissants, the flakier and more buttery they'll be. If you can get them from a bakery, that's ideal.
Don't skip the glaze: The honey Dijon glaze is what makes these croissants special. Brush it on generously both before and after baking.
Watch the baking time: Keep an eye on the croissants during the last few minutes of baking. You want them golden brown but not too dark or they can dry out.
Let them rest briefly: After baking, let the croissants sit for a minute or two before serving. This helps the cheese set slightly so it doesn't all spill out when you bite in.
Make ahead for easy mornings: Assemble the baked ham and cheese croissants the night before and store them covered in the fridge. In the morning, just brush with glaze and bake.
Add extra flavor: Try tucking a thin slice of tomato or a few fresh spinach leaves inside with the ham and cheese for added freshness.
FAQ
How long should I put a ham and cheese croissant in the oven?
Bake your baked ham and cheese croissants at 375°F for about 15 minutes, or until the croissants are golden brown and the cheese is fully melted. If they're cold from the fridge, they might need an extra minute or two. Keep an eye on them so they don't get too dark.
Do baked ham and cheese croissants need to be refrigerated?
Yes, if you have leftovers, store them in an airtight container in the refrigerator. They'll keep for up to 3 days. The ham and cheese filling means they can't sit out at room temperature for more than 2 hours, so refrigerate them if you're not eating them right away.
How long to let baked ham and cheese croissants rest after baking?
Let the croissants rest for just 1 to 2 minutes after baking. This gives the cheese a chance to set slightly so it's not too runny when you cut into them. You still want to serve them warm, so don't wait too long or they'll cool down too much.
Can you make baked ham and cheese croissants the night before?
Yes! Assemble the baked ham and cheese croissants by slicing them, adding the ham and cheese, and placing them in the baking dish. Cover tightly with plastic wrap and refrigerate overnight. In the morning, brush them with the glaze and bake as directed. They might need an extra minute or two since they're starting cold.
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Baked Ham and Cheese Croissants
Ingredients
Method
- Preheat the oven to 375°F and spray a baking sheet or a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the melted butter, honey, brown sugar, Dijon mustard, salt, and black pepper. Mix until smooth. Set aside.
- Place the bottom halves of the croissants in the prepared baking dish. Top each with two slices of ham and two slices of cheese, then place the croissant tops on top.
- Using a pastry brush, generously brush the melted butter mixture over the tops of the croissants. Reserve about 1 tablespoon of the butter mixture to use later.
- Bake the croissants uncovered in the preheated oven for about 15 minutes or until golden brown.
- Remove from the oven and baste the croissants with the reserved butter mixture. If desired, sprinkle with poppy seeds.
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