Description
Delight in these easy-to-make Oven-Baked Croissants with Ham and Cheese, perfect for a savory breakfast or a cozy snack. Using store-bought croissants filled with slices of cooked ham and melty cheese, complemented by a flavorful mustard spread and a golden egg wash topping, these croissants turn simple ingredients into a gourmet treat with a crisp, buttery crust and irresistible melted filling.
Ingredients
Scale
Croissants and Filling
- 8 store-bought croissants (day-old or fresh, standard size)
- 8 slices of cooked ham (about 250–300 g total), not too thick
- 8 slices of cheese (about 200–250 g total), such as Swiss, Gruyère, Emmental, or mild cheddar
Spread (Optional)
- 2 tbsp Dijon mustard (or grainy mustard)
- 2 tbsp mayonnaise
- 1 tsp honey or sugar
- Freshly ground black pepper, to taste
- 1/4 tsp garlic powder
Topping
- 4 tbsp unsalted butter, melted (plus extra for greasing, if not using parchment)
- 4 tbsp grated Parmesan cheese (optional)
- 1/2 tsp dried oregano or thyme (optional)
- Freshly ground black pepper, to taste
Egg Wash
- 1 large egg
- 1 tbsp milk or cream
To Serve (Optional)
- Fresh chives or parsley, finely chopped
- Extra mustard on the side
Instructions
- Prepare the baking equipment: Preheat your oven to 180°C (350°F) using conventional heat. Line a baking tray with parchment paper or lightly grease it with butter. Position the oven rack in the middle for even baking.
- Prepare the croissants: Slice each croissant horizontally, either fully or almost through leaving a hinge, depending on size and your preference for easier filling.
- Make the spread: In a small bowl, combine Dijon mustard, mayonnaise, and honey or sugar. Season with black pepper and garlic powder and stir until smooth. Adjust flavors by adding more mustard or honey as desired.
- Assemble the croissants: Gently open each croissant and spread a thin layer of the mustard mixture on the inside of the bottom half and optionally the top half. Layer one slice of cheese followed by ham, then optionally add another thin cheese slice to help secure the filling. Close the croissants carefully.
- Arrange on the tray: Place the filled croissants on the prepared baking tray with space between each. For tightly filled croissants, position seam-side down to keep them closed.
- Prepare and apply egg wash: Whisk together the egg and milk or cream until blended. Brush the tops and sides of each croissant with the egg wash to create a glossy, golden crust during baking.
- Add toppings: Drizzle melted butter over the croissants. Sprinkle grated Parmesan cheese, dried oregano or thyme, and freshly ground black pepper for extra flavor and aroma, if using.
- Bake the croissants: Bake on the middle oven rack for 10–15 minutes until the croissants are deep golden, the cheese inside is melted and starting to ooze, and Parmesan topping is golden and slightly crisp. If the tops brown too fast, cover lightly with foil and continue baking until fully heated through.
- Rest and garnish: Remove croissants from the oven and let rest for 3–5 minutes to allow the cheese to thicken. Sprinkle with finely chopped chives or parsley for a fresh touch.
- Serve: Serve warm, straight from the oven, with optional extra mustard or mayonnaise and a simple green salad. Reheat leftovers in a 160°C (320°F) oven for 5–8 minutes to regain crispness.
Notes
- Using day-old croissants helps them hold the filling better without becoming soggy.
- The spread is optional but adds a nice balance of flavor; you can omit mayonnaise for a lighter version.
- Choose cheeses that melt well, like Swiss, Gruyère, or Emmental, for best texture.
- Don’t overfill croissants to prevent tearing and easier handling during baking.
- Use parchment paper for easy cleanup and to prevent sticking, or grease the baking tray well.
- Allowing the croissants to rest after baking helps avoid overly runny cheese when eating.
- Customize toppings with your favorite herbs or spices.
