Try this crowd-pleasing traybake, then check out our eggy bread, full English croissants, pain au chocolat, brunch sharing board and more exciting brunch recipes.


  • 2-3 tbsp Dijon mustard
  • 8 croissants, split in half
  • 8 slices thick-cut ham
  • 250g gruyère, grated
  • 4 eggs
  • 350ml whole milk
  • 200ml single cream
  • for the dish butter
  • a small bunch chives, chopped


  • STEP 1

    Spread a thin layer of mustard over each croissant half, then make 8 sandwiches using the ham and gruyère as the filling.

  • STEP 2

    Whisk together the eggs, milk and cream, then season really well. Butter a 35cm-diameter ovenproof dish and arrange the croissants at the bottom. Pour over the eggy mixture and leave for 15 minutes, turning now and again to help it all soak in.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. Bake the croissants for 20-25 minutes or until the egg mixture is just set. Scatter with chives before serving.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating