Make Ahead Baked Ham and Cheese Croissants

A Decadent Breakfast You Can Make The Night Before

These Make Ahead Baked Ham and Cheese Croissants are exactly the kind of breakfast I want on a holiday morning.

Buttery croissants are layered with savory ham, shredded Gruyère or Swiss cheese, creamy Brie or Camembert, and Hollandaise sauce. The whole thing gets brushed with butter and baked until the cheese is melted, the croissants are warm and golden, and everything inside is creamy and delicious.

Then I finish the tops with poppy seeds, dried minced onion, and parsley.

The best part?

You can assemble the entire dish the night before.

That makes these perfect for Thanksgiving weekend, Christmas morning, New Year’s Day, Easter brunch, or any weekend when you want a special breakfast without standing in the kitchen assembling sandwiches while everyone else is relaxing.

Make them the night before, refrigerate them, and bake them the next morning.

And yes, they reheat beautifully too.

Before You Skip To The Recipe

There are a few sections I recommend reading before heading straight to the recipe card, especially if you’re assembling these the night before.

How To Keep The Croissants From Getting Soggy

How To Make These The Night Before

Cheese And Ham Substitutions

Made For Holiday Mornings

I originally created these with holiday mornings in mind.

Thanksgiving morning is always busy because you’re already thinking about the turkey, stuffing, potatoes, and everything else that needs to get into the oven.

Christmas morning is the opposite kind of busy.

I don’t want to be cooking while everyone else is opening presents and drinking coffee.

I want my coffee too.

That’s why a breakfast you can assemble the night before is so useful.

Put these together before you go to bed, cover the baking dish, and refrigerate it.

The next morning, you’re mostly just baking.

They are also fantastic for New Year’s Day.

And depending on how enthusiastic you were about New Year’s Eve, the combination of buttery croissants, ham, melted cheese, and Hollandaise may be exactly what the doctor ordered.

Simple Ingredients That Feel Fancy

One of the things I love about this recipe is that the finished breakfast feels MUCH fancier than the ingredient list actually is.

I originally bought almost everything for these at Aldi.

You need:

• Butter croissants
• Sliced ham
• Gruyère or Swiss cheese
• Brie or Camembert
• Butter
• Knorr Hollandaise Sauce
• Poppy seeds
• Dried minced onion
• Dried parsley

That’s basically it.

You aren’t making homemade croissants.

You aren’t standing over a double boiler making Hollandaise from scratch on Christmas morning.

We’re taking a few convenient grocery-store ingredients and turning them into something that looks and tastes special.

What Kind Of Croissants Should I Buy?

I use medium-sized butter croissants.

You want croissants that are large enough to hold the ham, two cheeses, and Hollandaise without everything falling out, but you don’t need those enormous bakery croissants that are practically the size of your head.

I also prefer croissants that have a little structure to them.

Extremely soft, delicate croissants can become too fragile once you add sauce and refrigerate them overnight.

If your croissants are a day old, that’s actually perfectly fine for this recipe.

They are about to absorb butter, Hollandaise, melted cheese, and all that goodness while baking.

Why I Use Two Different Cheeses

Yes, we’re using TWO cheeses.

This is not the breakfast where we’re trying to show restraint.

The shredded Gruyère or Swiss cheese gives you that wonderful savory, nutty flavor and melts throughout the sandwich.

Then I add thin slices of Brie or Camembert.

That gives you a completely different creamy texture.

When the croissants bake, the Brie becomes wonderfully soft and rich while the shredded cheese melts around the ham.

You could make these with one cheese.

But the combination of the two is what makes them feel like something you would order at a really good brunch restaurant.

Gruyère Or Swiss Cheese?

Gruyère is my first choice because it has a rich, slightly nutty flavor that is wonderful with ham and croissants.

But Swiss cheese is an easy substitute.

If Gruyère is expensive or difficult to find, don’t let that stop you from making the recipe.

Use Swiss.

I would rather have you make the croissants with an accessible cheese than decide you can’t make them because the grocery store doesn’t carry one specific ingredient.

Brie Or Camembert?

Either works.

Both are soft-ripened cheeses with creamy centers that melt beautifully.

I used Camembert in the photos for the original recipe, but Brie is often easier to find.

Slice it fairly thin so every croissant gets some without having one enormous chunk of cheese in the middle.

And yes, you can eat the rind.

You do not need to stand there trying to peel the rind off a wheel of Brie.

What Kind Of Ham Should I Use?

I like thinly sliced honey ham because that little bit of sweetness works beautifully with the salty cheese and tangy Hollandaise.

But this is flexible.

You could use:

• Honey ham
• Black Forest ham
• Smoked ham
• Virginia ham
• Leftover holiday ham sliced thin
• Your favorite deli ham

I would avoid extremely thick slices.

These are croissant sandwiches, not ham steaks.

Thin ham folds into the layers better and makes the finished sandwich easier to eat.

This would also be a GREAT recipe to remember when you have leftover Easter or Christmas ham. My Shaved Ham Recipe would be perfect for this breakfast.

Hollandaise Is What Makes These Special

The Hollandaise is what takes these from a basic ham-and-cheese croissant to something that feels decadent.

I use Knorr Hollandaise Sauce mix.

I keep packets of it in my pantry because I use it in several recipes.

Make the Hollandaise according to the package directions.

Then spread a little on the bottom of each croissant before adding your cheese and ham.

I also add a little more between the layers and a very small amount underneath the croissant top.

The important words there are a little.

More sauce does not automatically mean a better sandwich.

Especially if you’re assembling these the night before.

How To Keep The Croissants From Getting Soggy

This is probably the most important tip if you’re making these ahead.

Croissants are buttery and delicate, and Hollandaise is a sauce.

If you absolutely soak the croissants in Hollandaise before refrigerating them overnight, they’re going to absorb that moisture.

You want enough sauce to add flavor and creaminess without drowning the bread.

Spread a thin layer over the croissant bottom.

Then add your shredded cheese and ham.

The cheese and ham create additional layers between the sauce and the bread.

When adding Hollandaise underneath the croissant top, use just a little.

Save the extra Hollandaise for serving.

That way people can drizzle more over their finished croissants if they want it.

I also wouldn’t assemble these several days ahead.

The night before is perfect.

Butter The Croissants

Before assembling the sandwiches, I melt 4 to 6 tablespoons of butter.

Brush the croissant bottoms with butter, including the undersides.

After the sandwiches are assembled, brush the tops generously with butter too.

Yes, croissants already contain butter.

We’re adding more.

We’ve come too far to turn back now.

The butter adds flavor and helps those croissant tops become beautifully golden as they bake.

How To Layer The Croissants

There actually is a method to the layering.

Start with your buttered croissant bottom.

Then add:

Hollandaise

Shredded Gruyère or Swiss

Ham

A little more Hollandaise

Thinly sliced Brie or Camembert

Then spread just a tiny amount of Hollandaise on the underside of the croissant top and place it over the sandwich.

Brush the top with melted butter.

Layering everything this way gives you creamy cheese and sauce throughout the sandwich rather than one big clump in the center.

How To Make These The Night Before

This is where the recipe earns the Make Ahead part of its name.

Assemble all six croissants completely through the first buttering of the tops.

Arrange them snugly in your baking dish.

Then cover the dish tightly with plastic wrap and refrigerate overnight.

I would make these the evening before you plan to serve them rather than trying to assemble them two or three days in advance.

The next morning, remove the dish from the refrigerator.

Take off the plastic wrap.

Give the baking dish some time to lose that refrigerator chill while your oven preheats.

I don’t like taking an ice-cold baking dish straight from the refrigerator and putting it into a hot oven, especially if I’m using glass.

Once the dish has warmed up some and your oven is ready, cover the croissants with foil and bake.

Why Do I Cover Them First?

The croissants bake covered with foil for the first 25 to 35 minutes.

That gives the center of the sandwiches time to heat and allows the cheeses to melt without the delicate croissant tops getting too dark before everything inside is hot.

Then comes the good part.

Remove the foil.

Brush the tops with a little more butter.

Add the poppy seeds, dried minced onion, and parsley.

Return them to the oven uncovered for about 5 more minutes.

That’s when you get those beautiful seasoned golden tops.

What If I Can’t Have Seeds?

If you cannot eat poppy seeds, simply leave them off.

They are part of the topping, not something the recipe depends on for structure.

You can still use the dried minced onion and parsley.

For a little extra flavor on top, you could also add garlic powder, onion powder, dried chives, or a small sprinkle of grated Parmesan.

If you need to avoid seeds for medical or dietary reasons, also check any seasoning blends you decide to substitute to make sure they don’t contain seeds.

Don’t Burn The Croissant Tops

Croissants are already baked before they go into this recipe.

We’re heating the sandwich and melting the cheese, not baking raw bread.

That’s why you need to keep an eye on them toward the end.

All ovens bake differently.

The foil protects the croissant tops during most of the baking time.

Once you uncover them, watch them.

You want golden.

Not “I was answering Facebook comments and forgot about breakfast” brown.

Let Them Rest Before Serving

When these come out of the oven, give them about 5 to 7 minutes before serving.

The cheese and Hollandaise inside are extremely hot.

The short rest also gives everything a chance to settle instead of immediately sliding out the sides when you pick one up.

Use those few minutes to warm the remaining Hollandaise.

Then drizzle some over the croissants or put it on the table so everyone can add their own.

How To Serve These For A Brunch

One croissant is a pretty substantial breakfast.

For a holiday morning, I don’t think you need much else.

I’d serve these with something fresh and simple to balance all that buttery, cheesy goodness.

Good options include:

• Fresh berries
• A fruit salad
• Sliced melon
• Citrus salad
• Breakfast potatoes
• A simple green salad for brunch
• Coffee
• Mimosas or another brunch cocktail

If you’re serving a larger brunch buffet, you could also cut each croissant in half so guests can try other dishes.

Make It A Complete Holiday Breakfast

If you’re planning Christmas morning, Easter brunch, or a weekend breakfast for guests, these croissants can be the centerpiece of an entire make-ahead breakfast spread. Just click each image to get the recipe.

Can I Double The Recipe?

Yes.

This recipe makes six croissants, but it is easy to double for a larger gathering.

I would use two baking dishes rather than trying to cram twelve croissants into one enormous pan.

Keeping them in reasonably snug single layers allows them to heat more evenly and makes serving much easier.

If you have two pans in the oven at the same time, they may cook slightly differently depending on your oven.

Rotate the pans if necessary and rely on what you see rather than assuming both dishes will finish at exactly the same minute.

Can I Freeze Them?

For the best texture, I prefer these assembled the night before and refrigerated rather than frozen before baking.

Croissants, creamy cheese, and Hollandaise all contain a lot of fat and moisture, and freezing and thawing can affect their texture.

If you want to get ahead for a holiday, overnight refrigeration is my first choice.

If you do have baked leftovers that you cannot eat within a few days, you can freeze individual croissants tightly wrapped and reheat them later, understanding that the texture may be a little softer than when freshly baked.

How To Reheat Leftover Ham And Cheese Croissants

These reheat really well.

Store leftover croissants covered in the refrigerator.

To reheat, I prefer the oven or toaster oven over the microwave because dry heat helps bring some texture back to the croissant.

Cover loosely with foil at first so the top doesn’t get too dark while the center warms.

Remove the foil for the last few minutes if you want to crisp the outside.

The microwave works in a hurry, but the croissant will be softer.

Remember, a softer leftover ham-and-cheese croissant covered in Hollandaise is still not exactly a hardship.

Frequently Asked Questions

Can I Really Assemble These The Night Before?

Yes. That is one of the best parts of the recipe. Assemble them, cover the baking dish tightly with plastic wrap, and refrigerate overnight.

How Far Ahead Can I Assemble Them?

I recommend the night before. I would not assemble them several days in advance because the sauces will continue soaking into the croissants.

Will The Croissants Get Soggy?

They shouldn’t if you use the Hollandaise reasonably. Don’t saturate the bread. Use thin layers inside and save extra sauce for serving.

Do I Have To Use Gruyère?

No. Swiss cheese is a great substitute.

Do I Have To Use Brie?

No. Camembert works beautifully as well. If neither appeals to you, you can experiment with another good melting cheese, although the finished flavor will change.

Can I Use Leftover Holiday Ham?

Absolutely. Slice it thinly so the croissants are still easy to eat.

Can I Leave Off The Poppy Seeds?

Yes. The poppy seeds are simply part of the topping.

Can I Use Everything Bagel Seasoning?

You can, but check the ingredients if anyone needs to avoid sesame or other seeds. Everything seasoning can also be fairly salty, so use it lightly.

Why Do You Cover The Croissants With Foil?

It allows the centers to heat and the cheeses to melt without over-browning the already-baked croissant tops.

Why Do They Need To Rest?

The filling is extremely hot immediately out of the oven. Resting for 5 to 7 minutes lets everything settle and makes them easier to serve.

Can I Double This?

Yes. Use two baking dishes for twelve croissants rather than overcrowding one pan.

What Should I Serve With Them?

Fruit, berries, breakfast potatoes, coffee, or a simple salad are good choices. For a larger brunch, add a few other make-ahead breakfast dishes.

A Holiday Breakfast That Lets You Enjoy The Holiday

That’s really why I love this recipe.

Yes, they’re buttery.

Yes, there are two kinds of cheese.

Yes, we’re putting Hollandaise inside a croissant and then brushing the whole thing with more butter.

We’re not pretending this is Tuesday morning oatmeal.

This is the breakfast I want when everyone is home, the coffee is brewing, and I DON’T want to spend the entire morning standing over the stove.

Do the work the night before.

Put them in the oven the next morning.

Pour yourself another cup of coffee.

And actually enjoy your holiday.