The Perfect Ham, Egg, and Cheese Croissant for a Quick Breakfast

If you’re looking for a quick and delicious breakfast, this stuffed croissant with ham, egg, and cheese might become your new favorite. It’s the ideal combination of a flaky pastry, Dijon mustard, ham, gruyere cheese, and a perfectly cooked egg. It’s an easy breakfast sandwich that comes together in minutes and is a savory and satisfying way to start your morning. 

You could also invite a few friends or guests over for brunch and serve these breakfast croissants with a small bistro salad.

The only equipment you’ll need

• Cutting board
• Serrated knife
• Muffin pan
• Box grater for the cheese

The ingredients for the perfect ham, egg, and cheese croissant recipe

• Fresh croissants 
• Gruyere or Swiss cheese
• A few slices of French ham
• Dijon mustard
• Large eggs
• Salt
• Black pepper
• Chives
• Butter (for greasing the muffin pan)

Instructions for ham, egg, and cheese croissants

1. Preheat the oven to 350 degrees.
2. Butter the cups of a muffin tin (just the number of stuffed croissants you’re making).
3. Slice croissants in half crosswise and then cut the small tip off of each end. This will allow it to sit flat in the muffin cups.
4. Using a very small cup or small round syrup bottle, press a hole in the middle of each half of the croissants.
5. With a small spoon, spread mustard on the bottom and around the sides of each half of the croissants.
6. Next, tuck in a slice of ham in each croissant.
7. Add some shredded gruyere cheese and use the small cup or bottle to gently pack in the cheese on top of the ham.
8. Crack an egg into a cup or small bowl and pour the egg into the crevice you created. Add a pinch of salt.
9. Place the muffin pan in the oven and bake for approximately 25 to 30 minutes depending on the size of the eggs you use. We used large eggs and baked them for 27 minutes.
10. Remove the croissants from the oven, remove them from the muffin pan, place them on small plates, and serve immediately. They can also be served at room temperature too!

Note: If you have any leftovers, cover them with plastic wrap, put them in an airtight container, and store them in the refrigerator. Reheat them in a 200º oven covered loosely with foil.

If you enjoyed this recipe, you might also like to try these

• French onion breakfast casserole with croissants
• Ina Garten’s Gruyere quiche
• Croque Monsieur breakfast casserole
• Easy tarte tatin

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