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Baked Ham and Cheese Croissants: The Ultimate French-Inspired Comfort Food

Flaky, buttery croissants filled with smoky ham and melty Gruyère cheese, brushed with a savory egg wash and baked until golden. These baked ham and cheese croissants bring together French pastry elegance and hearty comfort food, making them perfect for brunch, breakfast, or a light dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 croissants
Course: Breakfast, Brunch, Snack
Cuisine: European, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large croissants day-old preferred
  • 8 slices ham thinly sliced, quality ham
  • 8 slices Gruyère or Swiss cheese
  • 4 tbsp Dijon mustard
  • 2 eggs beaten
  • 1/4 cup heavy cream
  • 2 tbsp butter melted
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 2 tbsp fresh chives chopped
  • 1 tbsp fresh thyme leaves
  • sea salt to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Pastry brush
  • Mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Slice croissants horizontally about three-quarters of the way through, creating a pocket.
  3. In a bowl, whisk eggs, heavy cream, melted butter, black pepper, and paprika to make an egg wash.
  4. Spread Dijon mustard on the bottom half of each croissant.
  5. Layer one slice of ham and one slice of cheese inside each croissant.
  6. Brush tops and sides with egg wash.
  7. Sprinkle with chopped chives, thyme leaves, and a light touch of sea salt.
  8. Arrange croissants on the baking sheet without touching.
  9. Bake for 12–15 minutes until golden brown and cheese is melted.
  10. Let cool for 3–4 minutes before serving to avoid burning on hot cheese. Serve warm.

Notes

Day-old croissants work best because they hold their structure during baking. Use high-quality ham and cheese for authentic French flavor. Store leftovers in the refrigerator for up to 2 days and reheat in a 350°F oven for 5–7 minutes for best results.