This ham, egg, and cheese croissant is the ultimate breakfast sandwich—flaky, buttery pastry wrapped around savory ham, a soft scrambled egg, and melty cheese. It works because the rich, crisp croissant contrasts perfectly with the creamy eggs and salty ham, making it a satisfying meal that feels fancy but comes together quickly at home.
Ingredients
- 4 large croissants (about 4 oz / 115 g each), preferably day-old
- 6 large eggs
- 2 tbsp (30 ml) whole milk or heavy cream
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp (28 g) unsalted butter, divided
- 8 slices (about 6 oz / 170 g) deli ham, such as black forest or honey ham
- 4 slices (about 4 oz / 115 g) Swiss, cheddar, or Gruyère cheese
- Optional: 1 tbsp (15 ml) Dijon mustard or mayonnaise for spreading
Instructions
- Preheat your oven to 350°F (175°C). Slice each croissant horizontally, leaving one edge attached like a book, or cut all the way through if you prefer. Place them cut-side up on a baking sheet.
- In a medium bowl, whisk the eggs, milk, salt, and pepper until the yolks are completely broken and the mixture is uniform. Set aside.
- Heat 1 tablespoon (14 g) of the butter in a nonstick skillet over medium-low heat. Add the egg mixture and cook gently, stirring constantly with a silicone spatula, until the eggs are softly set but still slightly glossy and moist, about 3–4 minutes. Remove from heat immediately—they will continue to cook from residual heat. The eggs should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS; if you are unsure, check with an instant-read thermometer.
- While the eggs cook, place the croissants in the oven for 2–3 minutes just to warm them slightly. Do not let them brown.
- Remove the croissants from the oven. If using mustard or mayo, spread a thin layer on the bottom half of each croissant.
- Divide the ham evenly among the bottom halves, folding it to fit. Spoon the scrambled eggs over the ham, dividing equally. Top each with a slice of cheese.
- Close the croissants and place them on the baking sheet. Bake for 5–7 minutes, until the cheese is melted and the croissants are crisp on the outside. Serve warm.
Tips
- Use day-old croissants: Fresh croissants are soft and can become soggy when filled. Slightly stale ones hold up better and crisp nicely in the oven.
- Don’t overcook the eggs: Scrambled eggs for a sandwich should be just set—cooking them until dry makes the final sandwich tough. Remove them from the heat while still creamy.
- Customize your cheese: Swiss is classic, but sharp cheddar, provolone, or pepper jack all work well. Choose a cheese that melts easily.
- Warm the croissants before filling: A quick toast in the oven prevents sogginess and adds a pleasant crunch. If you skip this, the filling can make the pastry doughy.
Serving Suggestions
Serve these croissants warm with a side of fresh fruit, a simple green salad, or roasted potatoes for a complete breakfast or brunch. They also pair nicely with a cup of coffee, orange juice, or a light mimosa. For a heartier meal, add a handful of arugula or spinach leaves inside the sandwich before baking.
Variations
- Bacon, Egg, and Cheese: Substitute 6 slices of cooked bacon for the ham.
- Vegetarian: Omit the ham and add sautéed mushrooms, spinach, or roasted red peppers.
- Spicy kick: Spread sriracha or hot sauce on the croissant, or use pepper jack cheese.
- Breakfast croissant casserole: Cube the croissants and layer with the egg mixture, ham, and cheese in a baking dish, then bake at 350°F (175°C) for 25–30 minutes.
Storage and Reheating
Assembled croissants are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. Avoid the microwave, which makes the croissant soggy and the eggs rubbery. If you have leftover components (unassembled), store them separately and assemble when ready to eat.
Frequently Asked Questions
Can I use pre-made croissants from the grocery store? Yes, any croissant works—bakery, grocery, or even frozen. Just thaw frozen ones according to package instructions before assembling.
Can I make these ahead of time? You can scramble the eggs and cook the ham ahead, then refrigerate them separately. Assemble and bake the croissants just before serving for the best texture.
What if I don’t have a nonstick skillet? Use a well-seasoned cast-iron or stainless steel pan with extra butter to prevent sticking. Stir constantly to avoid scorching.
Can I use egg whites only? Yes, use 8 egg whites instead of 6 whole eggs. The texture will be slightly less rich, so add an extra tablespoon of milk.
How do I keep the croissant from getting soggy? Make sure the eggs are not too wet, and warm the croissants before filling. Also, avoid overfilling with sauces that contain too much liquid.
Can I freeze these sandwiches? Yes, assemble them without baking, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Bake from frozen at 350°F (175°C) for 15–18 minutes, or until hot and melted.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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