Croissant Ham and Cheese Bake

5 from 1 vote

Croissant Ham and Cheese Bake

This recipe is for an easy weekend breakfast bake made from buttery croissants, cheese, and ham baked in a delicious eggy custard flavored with mustard and thyme and drizzled with hot honey.

Prep Time30

Cook Time50

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 536kcal

Author: Cat Spiller

Equipment

1x oven dish

Ingredients

Croissant Bake

6 croissants large
1 onion finely sliced
1 tablespoon butter
1 teaspoon thyme
5 eggs extra-large
400 ml milk whole
250 ml heavy cream
1 tablespoon dijon mustard
2 teaspoon whole-grain mustard
100 g white cheddar cheese
60 g gruyere cheese
salt & pepper
160 g Gypsy ham
1 tablespoon chives finely chopped

Hot Honey

¼ cup honey
½ teaspoon red chili flakes
2 tablespoon hot water
2 teaspoon apple cider vinegar

Metric - US Customary

Instructions

Croissant Bake

Preheat the oven to 180°C (350°F) and brush an oven dish with melted butter.
Add the butter to a frying pan set over medium heat, once melted add the sliced onions and thyme and fry until softened, set aside to cool.
Add the milk, cream, dijon mustard, whole grain mustard, and eggs to a mixing bowl and whisk to combine—season with salt and pepper to your taste. Add the cooled onions and half of each cheese and stir to combine.
Cut each flaky croissant into thirds and dip each third into the custard mixture before placing them in a single layer into your prepared dish.
Pour the egg mixture over the croissants. Spoon out the onions and cheese, and distribute evenly.
Cut each slice of ham in half and roll this up before placing the ham between the croissant pieces. Tuck the ham under the croissants slightly so that just part of the ham slices are exposed. Sprinkle the rest of the grated cheeses over the top of the croissants.
Bake in a preheated oven for 45 - 50 minutes or until golden brown and the custard is set, the cheese is golden and the ham is slightly crispy. Remove the dish from the oven and allow the bake to set at room temperature for about 30 minutes. Sprinkle over the finely chopped chives.

Hot Honey

While the breakfast bake is in the oven, make the hot honey. Add the honey, hot water, vinegar, and chili flakes to a small saucepan set over medium-high heat and simmer for 2 – 3 minutes.
Pour the hot honey into a glass jar and let the flavors infuse for about 15 minutes before straining out the chili flakes.
Slice the croissant bake into 8 equal portions and drizzle the hot honey over each portion, serve and enjoy!

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