Croissant Breakfast Sandwiches are the ultimate breakfast comfort! Buttery flakey bread stuffed with eggs, ham, and melted cheese.
Equipment
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mixing bowls
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Measuring cups and spoons
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Whisk
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Non-stick pan
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baking sheet
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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
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Prep. Preheat the oven to 350°F and lay the halved croissants on a baking sheet lined with parchment paper.
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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.
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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.
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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.
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Bake. Wrap each sandwich in aluminum foil and bake for 10-15 minutes or until the cheese has melted.
Notes
Storage Instructions:
- 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.
Can I make this ahead of time and freeze it?
You can. 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.