Breakfast Croissant Sandwiches (Print Version)
Buttery croissants stuffed with eggs, cheese, and your choice of bacon or sausage for a satisfying morning meal.
# Ingredients:
→ Sandwich Fillings
01 -
4 large croissants, halved
02 -
4 large eggs
03 -
1/4 cup milk
04 -
4 slices cheddar, Swiss, or American cheese
05 -
4 slices cooked bacon or sausage patties (or plant-based alternatives)
06 -
1 tbsp butter or oil (for scrambling eggs)
07 -
Salt and pepper, to taste
→ Optional Add-Ons
08 -
Sliced avocado
09 -
Tomato slices
10 -
Baby spinach or arugula
11 -
Hot sauce or aioli
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C) if you'd like to warm the assembled sandwiches.
02 -
In a bowl, whisk together the eggs, milk, salt, and pepper.
03 -
Heat butter in a skillet over medium heat. Add eggs and scramble until just set. Remove from heat.
04 -
Slice croissants in half and lightly toast them if desired.
05 -
Assemble each sandwich: bottom half of croissant, slice of cheese, scrambled eggs, cooked bacon or sausage, and any optional toppings.
06 -
Top with the other half of the croissant.
07 -
If desired, place assembled sandwiches on a baking sheet and warm in the oven for 5–7 minutes to melt the cheese and heat through.
08 -
Serve warm.
# Additional Notes:
01 -
These sandwiches can be made ahead, wrapped tightly, and stored in the fridge for up to 3 days or frozen for up to 1 month.
02 -
Reheat from frozen in foil in the oven at 350°F (175°C) for about 15–20 minutes.
03 -
Customize with different cheeses or vegetarian fillings.