Ham Mushroom Croissant Bake
- Flaky croissant dough filled with savory ham, earthy mushrooms, and melty Swiss cheese.
- A perfect make-ahead breakfast or brunch option that’s both impressive and delicious.
- Easy to customize with different cheeses, herbs, and add-ins for endless variations.
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 8 pastries 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 sheet frozen puff pastry or croissant dough, thawed
- 1 cup diced ham
- 1 cup sliced mushrooms
- 1 tablespoon butter (for sautéing mushrooms)
- 1 cup shredded Swiss cheese
- 1 large egg, beaten (for egg wash)
- 2 tablespoons melted butter
- 1 tablespoon fresh thyme leaves (optional)
- 2 cloves garlic, minced (optional)
- 1 tablespoon Dijon mustard (optional)
- 1/2 cup caramelized onions (optional)
- 1/4 teaspoon black pepper
- Pinch of salt (optional, depending on ham saltiness)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté sliced mushrooms in 1 tablespoon butter over medium heat until golden and moisture has evaporated, about 5-7 minutes. Add garlic in the last 30 seconds if using.
- Roll out thawed croissant dough or puff pastry on a lightly floured surface to approximately 1/8-inch thickness. Cut into 4-inch squares.
- In a mixing bowl, combine diced ham, sautéed mushrooms, shredded Swiss cheese, thyme, Dijon mustard, caramelized onions (if using), and black pepper.
- Place a heaping tablespoon of filling slightly off-center on each dough square, leaving about a 1/2-inch border around edges.
- Fold one corner of the dough over filling to create a triangle or fold opposite corners to center to form a pouch. Press and seal edges.
- Transfer filled pastries to the prepared baking sheet, spacing them about 2 inches apart.
- Brush each pastry generously with beaten egg wash, then lightly brush with melted butter.
- Bake for 20-25 minutes, until pastries are puffed and golden brown.
- Allow to cool for 3-5 minutes before serving warm.
Notes
- Pre-cook mushrooms thoroughly to prevent soggy pastries.
- Keep pastry dough cold until baking for maximum flakiness.
- For make-ahead option, assemble pastries, freeze on a baking sheet until solid, then transfer to freezer bags.
- When baking from frozen, add 5-7 minutes to the baking time.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 pastry
- Calories: 285
- Sugar: 2
- Sodium: 430
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 12
- Carbohydrates: 16
- Fiber: 1
- Protein: 10
- Cholesterol: 45
Keywords: Ham Mushroom Croissant Bake, ham croissant pastry, mushroom breakfast bake, savory brunch casserole, easy ham mushroom recipe