Baked Croissant and Ham Cheese Traybake
Torn croissants baked with ham, eggs and melted cheese until the edges turn golden and crisp. A savory, high-protein breakfast bake straight from the oven.
- Total
- 45 min
- Prep 10 · Cook 32 · Rest 3
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Seasoning in layers
- Savory
- Standard
- Oven
Instructions
-
Heat the oven to 200°C and line a baking tray with parchment paper.
~10 min
-
Tear the croissants into 3 cm pieces and cut the ham into 2 cm strips. Grate the cheese.
~5 min
Tear the croissants rather than slicing them: the ragged edges catch the egg and crisp up more than clean cuts.
-
Melt the butter in a small oven-safe dish in the hot oven for 2 minutes, then set aside.
~2 min
Melting butter first lets it blend smoothly into the eggs instead of staying in cold lumps.
-
While step 1 cooks
Whisk the eggs with the salt and black pepper in a bowl. While the oven heats, whisk in the melted butter.
~3 min
Whisking melted butter into eggs helps emulsify the fat, giving a more uniform, tender bake.
Whisking Whisk in a steady circular motion, scraping the bowl's edges, until the eggs are uniformly pale and frothy. Stop as soon as the mixture is even; over-whisking adds too much air and can make the bake puff then fall.
Seasoning in layers Season the eggs first, then taste a little of the raw mixture before pouring. This lets you adjust salt before baking, since you cannot stir seasoning in later.
-
Scatter the croissant pieces and ham over the tray. Pour the egg mixture evenly on top and sprinkle with the cheese.
~3 min
Pouring the egg evenly and topping with cheese ensures every bite gets custardy egg and a melted cheese crust.
Seasoning in layers Season the eggs first, then taste a little of the raw mixture before pouring. This lets you adjust salt before baking, since you cannot stir seasoning in later.
-
Bake until the eggs are set, the cheese is bubbling and the croissant edges are golden, 18 to 22 minutes. Rest 3 minutes before serving.
~25 min
Resting lets the egg custard finish setting and firm up, so slices hold together instead of running.
If the top browns before the eggs set, cover the tray loosely with parchment and keep baking until the center no longer jiggles.