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Croissant Breakfast Sandwiches are the ultimate breakfast comfort food on a busy morning. Buttery bread stuffed with eggs, ham, and melted cheese. This sandwich starts the day on the right note!
Croissant Breakfast Sandwiches
Croissant sandwiches are a mix between breakfast food and lunch sandwiches. The melty cheese and the flakey bread will make this recipe a staple in your home!
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Ingredients:
- Whole milk – Feel free to use heavy cream instead for a richer scramble.
- Shredded cheese – The cheese is optional but I love the ooey-gooey richness it brings to the eggs.
- Butter
- Brown sugar
- Dijon mustard – Yellow or honey mustard will also work here.
- Sliced Deli-style ham – You could use cooked bacon, thick sliced ham, sausage patties, or sliced turkey meat instead.
- American cheese – Any sliced cheese you prefer will do.
Before you dive into this recipe headfirst, take a look around your kitchen and make sure you have all of the supplies you need. Here’s an inventory list for you:
Supplies
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Non-stick pan
- Baking sheet
- Aluminum foil
Instructions:
Scramble the eggs. Whisk together the eggs, milk, salt, pepper, and Mexican mix cheese in a large mixing bowl. Place a non-stick skillet over medium heat and scramble the egg mixture in the pan until cooked through. Remove from the heat and set aside.
Make the brown sugar-Dijon butter. In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the Dijon.
Assemble. Brush the bottom and top halves of each croissant with the butter mixture. Layer the bread with 4-5 slices of ham, followed by a slice of American cheese, and ¼ of the scrambled eggs. Close the sandwiches with the top half of the croissants.
Bake. Wrap each sandwich in aluminum foil and bake in a preheated oven for 10-15 minutes or until the cheese has melted.
Freezer Recipe
Follow the same recipe but, instead of wrapping the croissants in foil and baking them, wrap them in a double layer of plastic wrap and store them in the freezer for up to 3 months.
When you are ready to enjoy, unwrap a sandwich (or two), rewrap it in aluminum foil, and bake it just as you normally would. Just tack on a few extra minutes so the cheese gets a chance to melt.
More Breakfast Recipes
Croissant Breakfast Sandwiches
Croissant Breakfast Sandwiches
Equipment
- mixing bowls
- Measuring cups and spoons
- Whisk
- Non-stick pan
- baking sheet
- Aluminum foil
Ingredients
- 4 croissants, sliced in half
- 8 eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup shredded cheese
- 4 tablespoons butter
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1 pound thin sliced ham
- 4 slices American cheese
Instructions
- Prep. Preheat the oven to 350°F and lay the halved croissants on a baking sheet lined with parchment paper.
- Scramble the eggs. Whisk together the eggs, milk, salt, pepper, and Mexican mix cheese in a large mixing bowl. Place a non-stick pan over medium heat and scramble the egg mixture in the pan until cooked through. Remove from the heat and set aside.Â
- Make the brown sugar-Dijon butter. In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the Dijon.Â
- Assemble. Brush the bottom and top halves of each croissant with the butter mixture and top with 4-5 slices of ham followed by a slice of American cheese and ¼ of the scrambled eggs. Close the sandwiches with the top half of the croissants.Â
- Bake. Wrap each sandwich in aluminum foil and bake for 10-15 minutes or until the cheese has melted.Â
Notes
- To store. Allow the sandwiches to cool completely before wrapping each in a double layer of plastic wrap. You can store them in the fridge for up to 3 days or in the freezer for up to 3 months. Note that the croissants will start to get soggy the longer they sit in the fridge. So, they are best enjoyed sooner rather than later.
- To reheat. Allow the croissant breakfast sandwiches to thaw (if frozen) before removing them from the plastic wrap. Wrap each sandwich in aluminum foil and bake at 350°F for 10 minutes or until heated through. You can also unwrap a sandwich and pop it in the microwave for 30-60 seconds or until heated through.
