I don’t really do breakfast in bed. It normally takes me a couple of hours in the morning before I’m ready to eat, and then there’s the matter of the crumbs. Nothing worse than climbing into bed after a long day, only to find one of the kids has snuggled in your blankets to eat their toast/croissants/crisps without your knowledge. Nope. If someone’s making this for breakfast (hint Chris..), I’ll have it downstairs please, with a lovely cup of coffee. These croissants are so simple to make (well they are if you’re using store-bought croissants. Add an extra day or two if you’re making your own croissants!!). We start by slicing the croissants length ways. Not all the way through, just enough to form a deep pocket. Then we take a slice of cheese (I use Leerdammer) fold it, top with a folded slice of ham and top that with another folded slice of cheese. Stuff that layered up cheese and ham into the croissant. Repeat until all of the croissants are filled. For the topping, mix together Dijon mustard, honey and brown sugar and brush on top of the croissants. Then sprinkle with poppy seeds and place in the oven at 190C/375F for 6/7 minutes, until the cheese has melted.
Remove from the oven and serve right away. Definitely my Christmas day/Mother’s day/ weekend treat breakfast of choice.
Ready in less than 10 minutes, they make a great breakfast or lunch. The honey mustard glaze is sticky and delicious, and it goes so well with the melty cheese and salty ham.
Can I make these ahead?
Yes, slice and fill the croissants, then place in an airtight container (or on a well-covered tray). Make the honey mustard glaze up and then cover and refrigerate that too. Take the glaze out of the fridge about 1 hour before you want to cook the croissants - so theyt can come up to room temperature. Transfer the croissants to a tray, then brush with the glaze and sprinkle on the poppy seeds. Cook for 6-7 minutes at 190C/375F. You can also make the whole croissants ahead and cook them. Then cool, cover and refrigerate. They’re a little dryer this way, and the glaze won’t be as sticky, but they’re still delicious. Reheat by placing in the oven for 5 minutes at 190C/375F - until piping hot throughout. Or you can reheat in the microwave for 1-2 minutes until piping hot throughout. However, microwaving them means the croissants won’t be as crisp on the outside.
Best type of ham
Use good quality thickly sliced ham. I like honey roast ham in these, but go with you’re favourite. I wouldn’t recommend breaded ham, as the breaded bit can burn when the croissants are in the oven.
Best type of cheese for ham and cheese croissants
I like to use Leerdammer in this recipe, as the slices are a good size and thickness, the taste is mild enough (with a slight nuttiness) not to overpower the croissants. Plus it gives a nice stretch when it’s melted in the oven. You could use replace with Emmental or Gruyere for a similar mild and slightly nutty flavour, or you could use slices of cheddar if you like a stronger taste.
Fancy a sweet croissant breakfast instead?
Try:
My cheat for turning regular croissants into Almond Croissants (then stuff them with strawberries and nutella!!) Quick Raspberry and Almond Croissants Or you could try your hand at making your own croissant dough in these flaky almond croissant twists
The Ham and Cheese Croissants Video:
I will show you in this video exactly how to turn the shop bought croissants into this impressive breakfast or brunch.
The Ham and Cheese Croissants with Honey Mustard Glaze Recipe:
This post was first published in March 2016. Updated in December 2019 with new photos and video.
Equipment:
In order to make these Ham and Cheese Croissants you will need:
A good Kitchen knife. I have recently bought this Dalstrong one and love it. Chopping Board Baking Sheet/Tray Small Mixing Bowl Brush
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