These baked ham and cheese croissants are flaky, buttery, cheesy, and easy enough for everything from holiday brunches to busy weekday mornings. Layered with savory ham, melty cheese, and a buttery green onion and poppy seed topping, they come together quickly but feel like something you'd get at your favorite bakery.
This is a recipe I've been making for bridal showers, baby showers, brunches, holidays, and family gatherings for years. I actually served them recently at a baby shower brunch I hosted and when someone asked for the recipe, I realized I somehow never put these ham and cheese croissants on the blog!
These croissants are warm, buttery, cheesy, and incredibly easy to make, which is probably why I come back to them so often when hosting. I like using the mini croissants because they're the perfect size for brunch spreads and parties, but regular croissants work just as well if you want something a little heartier.
The savory ham, melty cheese, and buttery poppy seed topping make these feel a little special without requiring much prep at all. Serve them with fresh fruit and a simple salad for an easy brunch or lunch, and if you happen to have leftovers, they reheat surprisingly well in the oven or air fryer the next day. Hope you enjoy!
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Equipment
For this recipe you will need:
- Large ceramic casserole dish or large baking dish: I typically use a large ceramic casserole dish like this Le Creuset Heritage Rectangular Baking dish, but any baking dish large enough to fit the croissants in a single layer will work.
- Measuring cups and spoons
- Cutting board and knife
- Small mixing bowl
- Pastry brush (optional): I like this Oxo silicone pastry brush. You can also use a spoon or your hands to spread the topping over the croissants.
Ingredients & Substitutions
- Mini croissants: I like using mini croissants for brunches and parties because they're the perfect serving size, but regular croissants work just as well if you want larger sandwiches. They may just need a little longer in the oven.
- Ham: I like using thinly sliced deli ham. Black forest ham, honey ham, or smoked ham are all great options. You can also use a thicker cut if you prefer, but it may just need a little longer in the oven to heat through.
- Gruyère or Swiss cheese: Both melt beautifully and pair perfectly with the ham and buttery croissants. Gruyère gives a slightly richer flavor, while Swiss is a more classic option.
- Butter: You want the butter softened, but not melted.
- Dijon mustard: Adds a little tang and balances the richness of the butter and cheese.
- Green onions: These add freshness and a mild onion flavor that keeps the croissants from feeling too heavy.
- Garlic: Fresh garlic gives the topping a more savory flavor. I would stick with fresh over jarred for this particular recipe.
- Honey: A little honey balances the savory flavors and helps the tops turn beautifully golden in the oven. If you don't have any you can substitute with a little brown sugar.
- Egg white with a splash of water: Brushed over the croissants for a shiny, golden finish.
- Poppy seeds: Adds texture and gives these that classic bakery-style finish. But feel free to omit if you don't have any on hand.
Step-by-Step Photos
Recipe FAQs
Kind of! You can assemble the croissants a few hours ahead of time, cover the baking dish, and refrigerate until ready to bake. But I wouldn't recommend baking and then reheating before serving initially. (I do think they reheat well but more in a leftovers kind of way. I recommend baking them fresh if you're making them for an event.)
Absolutely. I personally like the mini croissants for hosting because they're the perfect serving size, but regular croissants work just as well if you want a larger sandwich-style portion. Or if you want that smaller size but can't find minis you can always cut the regular croissants in half.
These reheat best in the oven or air fryer so the croissants stay flaky. You can also cover them with foil and reheat in the oven at around 325 F for 10 minutes or so until heated through. I don't recommend microwaving them because the croissants can get soggy.
Definitely. This recipe is great for feeding a crowd and can easily be doubled or even tripled for holidays, baby showers, brunches, and parties. Just use a second baking dish or a larger sheet pan if needed so the croissants have enough room to bake evenly.
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Made this Baked Ham & Cheese Croissants recipe? Let me know what you think in the comments!
Recipe
Baked Ham and Cheese Croissants
Equipment
- Large baking dish
- Measuring cups and spoons
- Cutting board and knife
- Small mixing bowl
- pastry brush
Ingredients
- 12 mini croissants
- ¾ lb thinly sliced, good quality ham
- 6 slices of Gruyere or Swiss cheese, cut in half into triangles
- ⅓ cup butter, softened (not melted)
- 2 tablespoon Dijon mustard
- ¼ cup green onions, chopped
- 1 clove garlic, crushed or finely minced
- 1 tablespoon honey
- 1 egg white PLUS a splash of water
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 375°F and lightly grease a large baking dish or ceramic casserole dish.
- In a small bowl, stir together the softened butter, Dijon mustard, green onions, garlic, honey, and poppy seeds until combined.Slice the croissants in half and evenly spread the butter mixture on both sides. Layer the ham and cheese onto the bottom halves of the croissants, then place the tops back on and arrange the croissants in a single layer in the prepared baking dish.
- In a separate small bowl, whisk together the egg white and water. Brush over the tops of the croissants.Bake at 375 F for 16-18 minutes, or until the croissants are golden brown and the cheese is melted.Serve warm and enjoy!
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