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Baked Ham and Cheese Croissants
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Baked Ham and Cheese Croissants

These Baked Ham and Cheese Croissants are a deliciously buttery and flaky treat filled with savory ham and melted cheddar cheese. Perfect for breakfast, brunch, or a quick snack, they come together easily and bake to golden perfection.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: baked croissants,, brunch recipes, easy breakfast recipe, ham and cheese croissants
Servings: 8
Calories: 320kcal

Ingredients

For the Croissants:

  • 8 mini croissants
  • 4 slices smoked cheddar cheese or regular cheddar, halved
  • 3/4 pound deli-cut ham

For the Spread:

  • 3 tablespoons unsalted butter softened
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey
  • 1/2 to 1 teaspoon Worcestershire sauce

For Topping:

  • 1 large egg white
  • Poppy seeds for sprinkling

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  • Prepare Croissants: Slice each croissant in half horizontally. On the bottom half, place a half slice of cheddar cheese, a slice of ham, and another half slice of cheese. Place the top half of the croissant over the fillings.
  • Make Spread: In a small bowl, mix the softened butter, yellow mustard, honey, and Worcestershire sauce until smooth.
  • Assemble Sandwiches: Spread the butter mixture evenly on the inside of each croissant sandwich.
  • Arrange in Dish: Place the assembled croissant sandwiches in the prepared baking dish.
  • Egg Wash: Whisk the egg white with a splash of water. Brush the tops of the croissants with the egg wash and sprinkle with poppy seeds.
  • Bake: Bake for 15-18 minutes, or until the cheese is melted and the tops are golden brown.
  • Serve: Remove from the oven and serve warm.

Notes

For added flavor, add a slice of tomato or a few spinach leaves inside each croissant before baking.
These croissants can be assembled ahead of time. Prepare them up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for about 10 minutes.