This frozen ham, egg, and cheese croissant is the ultimate make-ahead breakfast. Flaky, buttery croissants are filled with savory ham, fluffy scrambled eggs, and melted cheese, then frozen so you can enjoy a warm, satisfying breakfast in minutes. It’s perfect for busy mornings when you want a homemade taste without the fuss.
Ingredients
- 6 large croissants (about 12 oz / 340 g total)
- 6 large eggs
- 2 tbsp (30 ml) milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp (28 g) unsalted butter
- 6 slices (about 6 oz / 170 g) deli ham
- 6 slices (about 6 oz / 170 g) Swiss or cheddar cheese
- 1 egg beaten with 1 tbsp (15 ml) water (for egg wash, optional)
Instructions
- Preheat your oven to 350°F (175°C). Slice each croissant horizontally, leaving one side attached like a book, or cut all the way through if you prefer.
- In a medium bowl, whisk the 6 eggs, milk, salt, and pepper until well combined.
- Melt the butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just set but still soft and slightly glossy, about 2–3 minutes. Remove from heat immediately – they will finish cooking when reheated.
- Lay the croissants open on a baking sheet. Place one slice of ham on the bottom half of each croissant, folding it to fit.
- Divide the scrambled eggs equally among the croissants, placing them on top of the ham.
- Top each with a slice of cheese. Fold the top half of the croissant over the filling.
- If using the egg wash, brush the tops of the croissants lightly with the egg wash. This helps them brown nicely when baked from frozen.
- Place the assembled croissants on a baking sheet and freeze for 1–2 hours, until firm. This prevents them from sticking together.
- Once frozen, wrap each croissant individually in plastic wrap, then place them in a freezer-safe zip-top bag or container. Squeeze out as much air as possible and seal. Label with the date.
- To bake from frozen: Preheat oven to 350°F (175°C). Unwrap the desired number of croissants and place them on a baking sheet. Bake for 20–25 minutes, until the croissants are golden and the cheese is melted. Check that the internal temperature reaches 165°F (74°C) – this is the USDA FSIS safe minimum for leftovers and egg dishes. Let cool for 2–3 minutes before serving.
Tips
- Use day-old croissants: Slightly stale croissants hold up better to the filling and freezing. Fresh, very soft croissants may become soggy.
- Don’t overcook the eggs: They should be soft and slightly underdone when assembling, as they will finish cooking in the oven. Overcooked eggs become rubbery after reheating.
- Wrap tightly: Use plastic wrap and then foil or a freezer bag to prevent freezer burn. Squeeze out all air to keep the croissants fresh for up to 3 months.
- Adjust cheese: Swiss, cheddar, provolone, or American cheese all work well. Choose a cheese that melts smoothly.
Serving Suggestions
Serve these croissants warm with a side of fresh fruit, a small green salad, or a cup of soup for lunch. For breakfast, pair with a glass of orange juice or a hot cup of coffee. They’re also great for brunch buffets – simply bake a batch and let guests grab one.
Variations
- Bacon and egg: Replace ham with crispy cooked bacon (about 12 slices).
- Vegetarian: Omit the ham and add sautéed spinach, mushrooms, or roasted red peppers.
- Spicy kick: Add a slice of jalapeño or a drizzle of hot sauce to the filling.
- Different cheese: Try pepper jack for a bit of heat, or feta for a tangy twist.
- Herb butter: Spread a little garlic-herb butter on the inside of the croissant before assembling.
Storage and Reheating
Refrigerator: Assembled but unbaked croissants can be stored in the fridge for up to 24 hours before baking. Bake as directed, adding 5 minutes to the time.
Freezer: Properly wrapped, they keep for up to 3 months. For best quality, use within 2 months.
Reheating from frozen: Bake at 350°F (175°C) for 20–25 minutes, or until heated through and the cheese is melted. For a crispier exterior, you can use an air fryer at 320°F (160°C) for 10–12 minutes, but check the internal temperature reaches 165°F (74°C).
Reheating from thawed: Thaw overnight in the fridge, then bake at 350°F (175°C) for 10–12 minutes.
Microwave (not recommended): The croissant will become soggy, but if in a rush, microwave on high for 1–2 minutes. Let stand for 1 minute before eating.
Frequently Asked Questions
Can I use store-bought croissants? Yes, absolutely. Use good-quality croissants from a bakery or grocery store. Avoid very sweet or overly soft ones, as they may not hold up well.
Can I freeze the croissants after baking? Yes, you can bake them, cool completely, then freeze. Reheat in the oven at 350°F (175°C) for 10–15 minutes. The texture may be slightly less flaky than if baked from frozen, but still delicious.
How long do they last in the freezer? Up to 3 months if tightly wrapped. After that, they may develop freezer burn or lose quality.
Can I use egg substitute or egg whites? Yes, you can use 1.5 cups (360 ml) of liquid egg substitute or 6 egg whites. The texture will be slightly different but still tasty.
Do I need to thaw before baking? No, you can bake directly from frozen. Just increase the baking time by a few minutes.
Can I make these gluten-free? Yes, use gluten-free croissants or substitute with gluten-free bread rolls. The fillings are naturally gluten-free, but check the ham and cheese labels for additives.
What’s the best way to reheat just one? Bake one frozen croissant in a toaster oven at 350°F (175°C) for about 15–18 minutes. It’s faster than a full oven and gives a crisp result.
Related
- Garlic Knots Recipe: Soft, Buttery & Easy
- M&S Whipped Feta Dip: Easy Copycat Recipe
- Whipped Feta Dip: Easy Mediterranean Recipe
More recipes to cook
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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