Croissant Ham and Cheese Bake

Perfect for your holiday ham leftovers, this Croissant Ham and Cheese Bake is filled with buttery croissants, hardwood smoked ham and gruyere cheese.

This Croissant Ham and Cheese Bake is the ultimate way to turn leftover holiday ham into something delish the next morning. Buttery croissants are soaked in a seasoned egg mixture, layered with Gruyere cheese, and slices of hardwood smoked ham—the same ham that stole the show at your holiday dinner. The result is a cozy, make-ahead breakfast that feels indulgent yet effortless.

As it bakes, the croissants puff up and turn golden, the cheese melts into every flaky layer, and the smoky, hardwood-cured ham infuses everything with incredible flavor. Once it’s all browned and bubbly, it gets finished with a drizzle of fragrant rosemary butter for the perfect savory touch. It’s festive, comforting, and the kind of dish that makes you look forward to holiday leftovers just as much as the feast itself.

If you like this breakfast bake, you’ll love my Cocotte Breakfast Thanksgiving Stuffing, and my Cocotte Baked Feta Eggs.

Our goto for a holiday ham is Snake River Farms Kurobuta. It’s cured and smoked over hardwood. Kurobuta pork is highly marbled with a beautiful dark color, firm texture, and naturally delicious flavor.

• Brunch

Croissant Ham and Cheese Bake

Perfect for your holiday ham leftovers, this Croissant Ham and Cheese Bake is filled with buttery croissants, hardwood smoked ham and gruyere cheese.

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Ingredients

Serves 4 servings

1x2x3x

Egg / cream mixture:

• ▢ 3 eggs
• ▢ 1/3 cup half and half
• ▢ 1/2 tsp garlic powder
• ▢ 1/4 tsp mustard powder
• ▢ 1 tsp fresh chopped rosemary + more for the butter
• ▢ 1 tsp fresh chopped thyme 
• ▢ Sea salt
• ▢ Pepper

Rosemary butter:

• ▢ 2 sprigs of rosemary 
• ▢ tbsp butter

The rest:

• ▢ 6 oz gruyere, about 3/4 cup grated for the top, and the rest cut into cubes
• ▢ 6 day old croissants 
• ▢ 8  thin slices of ham  My go to is Snake River Farms Kurobuta
• ▢ Cooking spray/butter 

Instructions 

• Combine ingredients for the egg/cream mixture and whisk until smooth. Break croissants into smaller pieces (halves if they are smaller, and thirds if they are bigger).
• Soak the croissant halves in ¾ of the egg/milk mixture, setting ¼ of it aside. Butter or spray a baking dish and add the croissant pieces to it.
• Preheat oven to 350 degrees. Thinly slice ham and cut into bite sized pieces. Tuck cubes of cheese and slices of ham between the croissants. Pour the remaining ¼ egg/cream mixture over the top. Cover and bake for 30 minutes.
• Meanwhile make the rosemary butter but melting butter in a skillet with a few sprigs of rosemary. Cook for a few minutes on low and then discard the rosemary. 
• Brush bake with rosemary butter and bake for about 20 min or so. Crank oven up to broil for last 3-4 minutes to get the top nice and bubbly. Enjoy! 

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