Breakfast Croissant Sandwiches (Print Version)

Buttery croissants stuffed with eggs, cheese, and your choice of bacon or sausage for a satisfying morning meal.

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Ready in just 25 minutes without any fancy equipment
  • Perfect make-ahead option for busy mornings
  • Customizable to suit any dietary preference or taste
02 -
  • High in protein with 20g per sandwich, providing sustained energy
  • Freezes beautifully for quick weekday breakfasts
  • Can be customized endlessly with seasonal ingredients
03 -
  • Always scramble eggs over medium low heat for the creamiest texture without browning
  • Let sandwiches rest for 2 minutes after warming to settle the fillings before serving
  • Use parchment paper to wrap sandwiches before reheating to catch any butter that melts from the croissants

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