Ham, Bacon, Egg & Cheese Croissant Recipe

Preheat

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.

If croissants are cold from the fridge, let sit at room temperature 10 minutes. Slice each croissant horizontally through the center, keeping halves intact so they can be reopened after toasting.

Arrange bacon slices on the prepared baking sheet (or use a cold skillet). Bake in the preheated oven 12–15 minutes until crisp but not overly dark, flipping once halfway for even browning. If using stovetop, cook bacon in a skillet over medium heat 6–8 minutes, turning, until crisp. Transfer cooked bacon to a paper towel–lined plate to drain.

While bacon cooks, lightly brush the cut sides of each croissant with 1/2 tbs of the room-temperature butter (use remaining butter later). Place croissant halves, cut-side up, on the baking sheet and toast in the oven 5–7 minutes until just warmed and slightly crisp. Remove and set aside.

Warm the ham briefly: place ham slices in a single layer on the hot baking sheet for 1–2 minutes in the oven just to heat and release some steam. Alternatively, warm in the skillet for 20–30 seconds per side.

In a medium bowl, crack the 6 large eggs. Add 3 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until mixture is smooth and slightly frothy (about 20–30 seconds).

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat. When butter is melted and foaming but not browned, pour in the egg mixture.

Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula gently push the eggs from the edges toward the center, forming large soft curds. Continue gently folding and pushing every 10–15 seconds until eggs are mostly set but still slightly glossy and creamy — remove from heat a little early because they will continue to cook (total cook time 2–3 minutes).

Taste and adjust seasoning if needed. If using chives or parsley, fold them into the eggs now.

Spread optional Dijon mustard on the bottom halves of the toasted croissants if using (about 1/2 teaspoon per croissant).

Place 1 slice of cheddar (and 1 slice Swiss/Gruyere if using) on each bottom croissant half. Divide the warm ham evenly—2 slices per sandwich—lay on top of the cheese.

Spoon a portion of the creamy scrambled eggs over the ham, dividing evenly among the 4 croissants.

Top eggs with 2 slices of cooked bacon per sandwich, folding bacon if needed to fit.

Place the prepared croissant bottoms (with fillings) under the oven broiler or back in the 350°F oven for 1–2 minutes just until cheese begins to melt and croissant tops are warm. If using a broiler, watch carefully to avoid burning—1 minute is often enough.

Butter the inside of the top croissant halves with the remaining room-temperature butter (about 1/2 tbs total across 4 tops) and place on top of each sandwich. Press gently to compress.

Cut each assembled croissant in half on the diagonal if desired and serve immediately while warm. Garnish with chopped chives or parsley if using.

Optional: serve with ketchup, hot sauce, or extra Dijon on the side.