Name: Ham and Cheese Croissant Bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 tablespoons salted butter, thinly sliced; 2 tablespoons extra virgin olive oil; 2 cloves garlic, minced or grated; 2 tablespoons fresh chopped thyme; 1 cup heavy cream; 1/2 teaspoon cayenne pepper, using more or less to our taste; 4 ounces creamy Brie cheese, cubed; 1/2 cup shredded Swiss or fontina cheese; 3 ounces deli ham or prosciutto, torn; 12 cups roughly torn, day-old croissants; 2 cups mixed mushrooms, roughly chopped; 2 tablespoons everything bagel spice; 1 cup whole milk; kosher salt and pepper; 3 large eggs, beaten; 2 rounded tablespoons dijon mustard

croissant

How do I get a golden crust on my croissants?

Can I use margarine instead of butter in croissants?

Can I make croissants dough ahead and bake them the next day?

Prep this croissant bake in advance, then bake it off just before you’re ready to serve. Perfect for holiday entertaining!

Milk

Eggs

Wheat

Butter & Margarine

gram

salted butter

Oils

milliliter

extra virgin olive oil

Fresh Vegetables

garlic

fresh thyme

Creams & Creamers

heavy cream

Seasonings

cayenne pepper

Cheese

brie cheese

shredded swiss cheese

Lunch Meat

sliced deli ham

Breakfast Bakery

Mushrooms

mushroom

everything bagel seasoning

whole milk

Salt & Pepper

eggs

Condiments

dijon mustard

Iodine

Minerals

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Vitamin A

Vitamins

Vitamin C

Folic Acid (B9)

Choline

Lactose

Selenium

Saturated Fat

Copper

Manganese

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Calories from Fat

Vitamin D

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin B6

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

These indulgent Choco-Bliss Croissants, filled with a bountiful amount of melting chocolate are perfect to start your morning with a sweet note. Quick and simple to make, these buttery delights are hard to resist.

Choco-Bliss Croissants

These Heavenly Ham and Cheese Stuffed Croissants are perfect for brunch, breakfast, or a simple snack! Filled with savory ham and melted cheese, they're incredibly easy to make and ready in just minutes.

Heavenly Ham and Cheese Stuffed Croissants

These super easy Pepperoni Crescent Rolls take just minutes to prepare using prepared refrigerated crescent roll dough.  They are kid-friendly and approved.

Easy & Kid Friendly Mozzarella Pepperoni Croissants

These Steak and Cheese Croissants hit all the components of a perfect steak and cheese sandwich and make for the ultimate lunch or dinner.

Steak and Cheese Croissants

There is no such thing as too many croissants. But if that does happen, add almond cream and turn them into something even more amazing, Almond Croissant!

Almond Croissant

I wouldn't describe making homemade croissants as easy since there are multiple steps, and it does take at least half a day. But it's really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries. This recipe was adapted from one by Bruno Albouze, from The Real Deal .

Chef John's Croissants

This make-ahead egg and bread casserole is perfect for special occasion brunch/breakfast! Traditionally made with cubed bread, however this Strata recipe calls for soft, buttery croissant pieces instead. Using eggs, milk, spices, spinach, feta and gruyere cheese this is an all in one breakfast that will have your family/guest begging for more!

Croissant Strata with Spinach, Feta and Gruyere

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Ham and Cheese Croissant Bake

Dairy

Baking Goods

Produce

Meat & Seafood

Bakery

Condiment & Toppings

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