Ham Swiss Brunch Bake
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A layered breakfast bake with crescent dough base, ham, and Swiss cheese finished with eggs infused with green onions. Par-baked crust for structure. Baked until eggs just set. Serves six. About 470 calories per portion with adjustments. A hands-on brunch option swaps crescent dough for puff pastry if preferred; Swiss cheese swapped easily with Gruyere for nuttier depths. Egg layer textured with scallions adds fresh bite. Visual cues over timing; golden edges and initial dough firmness signal par-bake done. Egg custard should wobble slightly before resting. Packed with protein, simple assembly for busy mornings or casual weekends.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
6 servings
#brunch
#breakfast
#casserole
#ham recipes
#Swiss cheese
#egg bake
Unfold dough, punchy ham, melty cheese, eggs whisked sharp with green onion bite. Early tries ruined by soggy crust—par-bake is crucial. Don’t skip it. The soft dough needs some structure before the egg batter hits or you get wet mess. Swiss cheese is classic but tired? Swap in Gruyere or fontina for nuttier notes. Ham can be smoky or simply deli sliced—your call. Eggs? Okay, whipping cream or milk poured in changes texture but too much liquid kills it. Focus on texture cues: firm dough edges, bubbling egg custard that still jiggles, slight golden crust hints. Resting after baking seals deal. Slice neat squares with serrated knife. Weekends, busy brunches, leftovers for the week. Worth the mess and smells in your kitchen.
Ingredients
- 1 can (8 oz) crescent roll dough
- 8 oz sliced ham, roughly chopped or torn
- 7 oz Swiss cheese, sliced or shredded
- 5 large eggs
- 1 tsp salt
- ½ tsp black pepper
- 3 green onions, sliced thin
- nonstick cooking spray
About the ingredients
Crescent roll dough keeps this simple but puff pastry raises bar—flakier, crisper edges. If brand dough is sticky or tears easily, dampen fingers to patch. Ham can be leftover roast or leftovers from sandwich trimmings. Swiss cheese provides mild melt but can be replaced with milder mozzarella or smoky Gouda—mind moisture content; too wet will impact bake. Eggs bind everything, green onions add subtle sharpness; scallions could be swapped with chives or shallots if you want less bite and more sweetness. Use fresh, bright green ends for color and flavor pop. Salt seasoning modest to not overpower cured meat. Nonstick spray helps release; butter can work too but might brown faster on dough edges. If lacking nonstick, parchment paper lining helps prevention.
Method
- Preheat oven to 380°F. Lightly coat 9x13 inch pan with nonstick spray. Unroll crescent dough. Stretch and pat to cover bottom and 1 inch up sides, pinch seams tight to avoid holes. Par-bake 6-8 minutes; look for edges firming but not browning yet. Dough should feel set to touch, not doughy but soft. Remove and cool slightly.
- Layer chopped ham evenly over par-baked crust. Follow with Swiss cheese layer, covering ham but not piled too thick—avoid squishy eggs later.
- Whisk eggs in bowl with salt, pepper. Stir in sliced green onions. Pour gently over cheese layer avoiding disturbing layers below.
- Return dish to oven. Bake 22-27 minutes or until egg custard is mostly set but still has slight jiggle in center. Avoid overbaking or dryness. Surface might puff and edges golden.
- Let rest 10 minutes at least. Allows filling to set fully and easier slicing. Serve warm.
Cooking tips
Par-bake dough to avoid soggy bottom trap common in layered bakes. Watch edges for slight firmness; too long and crust crisps too much before filling. Hammer home the layering order—ham before cheese means cheese melts directly on protein base, creating cohesive layers and preventing sliding. Egg mixture poured carefully on top keeps layers intact. When baking, check custard doneness visually not by clock alone—wobbliness indicates not done; firmness means ready. Oven temps vary, so keep tabs past 20 minutes. Resting after baking is underrated but critical for sliceable results because filling firms up and cools off hot steam that causes sogginess in crust edges. Leftovers? Reheat at low temps to maintain custard texture without drying. Use serrated knife to avoid squashing.
Chef's notes
- 💡 Par-bake dough until edges firm but no color yet. Watch closely; overbaking means dry bottom once wet egg mixture hits. Texture clues matter more than timing. Slight give, not doughy or crispy.
- 💡 Ham goes under cheese layer ensures melted cheese seals in moisture. Prevents sliding layers in final cut. Avoid thick piles cheese or custard sogs; layers compress but don’t drown filling.
- 💡 Whisk eggs evenly, add salt pepper early for uniform seasoning. Stir green onions gently last to keep fresh bite; too much stirring breaks scallions down, flavor blurs. Custard texture changes with whipping cream additions but high liquid risks soggy bake.
- 💡 Check doneness visually; jiggle center gently near end bake time. Too firm means dryness, too loose means undercooked. Golden edges signal nearing finish without rushing. Oven temps vary, use cues not clock alone.
- 💡 Rest 10 minutes minimum after baking. Fills set fully, hot steam escapes preventing soggy crust edges. Slice with serrated knife for clean edges; straight blade squashes layers and messes up texture.
Common questions
Why par-bake crescent dough?
Prevent soggy base from egg liquid, sets structure. Edges firm not brown yet. Without it, dough tears or stays doughy. Alternate: puff pastry gives flakier crust but needs same step.
Can I switch Swiss cheese?
Yes, try Gruyere or fontina for nuttier notes. Mozzarella softens texture, Gouda adds smoky flavor but watch moisture levels or custard gets watery. Cheese choice affects melt texture mainly.
Egg custard not setting?
Bake longer, lower temp helps even cooking. Overwhip eggs makes too airy, underwhip makes dense custard. Visual jiggle testing beats timer. Fill rest time essential for firmness.
How store leftovers?
Cover tight in fridge, best eaten within 3 days. Reheat low and slow keeps custard creamy; microwave can dry edges. Freezing possible but texture changes, thaw slowly.
