Baked Ham and Cheese Croissants
These baked ham and cheese croissants are filled with savory ham and melty cheese and baked in a simple seasoned egg mixture. The croissants stay buttery and flaky on top with the perfect amount of ham and cheese in every bite. They're so easy to throw together for breakfast or lunch!
Servings: 12 mini sandwiches
Ingredients
Croissant Sandwiches
- 12 mini croissants
- 6 slices cheese, halved such as Muenster or provolone
- 6 slices deli ham, halved
- ½ cup shredded cheddar cheese
Egg Custard
- 3 large eggs
- ⅓ cup whole milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ pepper
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish or pan.
- Slice each mini croissant horizontally. Place ½ slice of cheese on the bottom of each croissant, followed by ½ slice of ham and a sprinkle of shredded cheddar cheese.
- Close the croissants over the filling and arrange all 12 stuffed mini ham and cheese croissants in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
- Slowly pour the egg mixture between and around the bases of the croissants, rather than directly over the tops. Keeping the tops mostly dry helps them stay golden and flaky as they bake.
- Bake uncovered for 20 to 23 minutes, checking at 20 minutes. The baked ham and cheese croissants are ready when the egg mixture between them is completely set, the cheeses are melted, and the croissants are golden and crisp. Let the croissants cool for about 5 minutes before serving.
Notes
- I use Kroger mini croissants, but another similarly sized variety will work. You can usually find them in the bakery section at stores like Kroger, Walmart, H-E-B, and Target.
- Layer the sliced cheese on the bottom, followed by the ham and shredded cheddar. This helps you get plenty of melty cheese throughout each croissant.
- Pour the egg mixture mainly around the bottoms and between the croissants rather than directly over the tops. This allows the bottoms to absorb some of the mixture while helping the tops stay flaky.
- Don't worry if the egg mixture puffs slightly while baking. It will settle as the croissants cool.
- If the croissants are browning too quickly before the egg mixture is set, loosely tent the pan with foil.
Nutrition
Calories: 247kcal | Carbohydrates: 14g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 465mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 0.1mg | Calcium: 159mg | Iron: 1mg
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