Ham, Egg & Cheese Croissant Taco
Buttery croissant folded around ham, gruyère, and folded eggs.
- Prep
- 10m
- Cook
- 15m
- Serves
- 4
- Level
- Hard
Ingredients
Scaled to 4 servings. Ingredient amounts updated.
- Laminated croissant dough4
- Sliced honey ham6 slices
- Eggs4
- Swiss cheese1 ½ cups
- Butter4 tbsp
Instructions
- 1
Bake through
Flatten raw croissant dough slightly and bake it draped over a taco mold to create a flaky, highly buttered shell.
- 2
Soft-scramble
Layer the thinly sliced ham, fluffy scrambled eggs, and nutty swiss cheese inside the delicate, laminated structure.
- 3
Finish & plate
Rest briefly, plate hot, and serve with the accompaniments listed above.
Cook it safe
- 160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.
- This recipe serves egg that is not fully cooked. Use pasteurized eggs if serving anyone pregnant, very young, over 65, or immunocompromised.
- Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
- Reheat leftovers to 165°F / 74°C before serving.
- Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.
Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.
Nutrition
Per serving · estimated
- Calories
- 850
- Fat
- 55g
- Carbs
- 60g
- Protein
- 25g
Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.
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