Breakfast Croissant Sandwiches Recipe
Buttery, flaky croissants are piled high with softly scrambled eggs, melted cheese, savory ham, and crispy bacon, then finished with a sweet and tangy honey-mustard spread. These croissant breakfast sandwiches are perfect for a hearty breakfast or brunch and are easily customizable with your favorite fillings!
Equipment
- Nordic Ware Aluminum Half Sheet Pans (or any baking sheet)
Ingredients
For the Honey-Mustard Spread:
- 2 Tbsp Dijon Mustard
- 2 Tbsp Salted Butter
- 2 Tbsp Honey
For the Sandwiches:
- 4 Large Croissants
- 8 Slices Cheese Gouda, Baby Swiss, Cheddar, etc.
- ½ Pound Deli-Sliced Ham
- 8 Slices Cooked Bacon
For the Eggs:
- 5 Large Eggs
- Splash of Milk
- Salt and Pepper to taste
- 1 Tbsp Butter
- Fresh Chives optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine Dijon mustard, butter, and honey. Microwave for about 20 seconds or until the butter is melted. Stir to combine.
- Slice the croissants in half horizontally using a serrated knife. Brush the honey-mustard spread generously on the cut sides of the croissants.
Assemble the Sandwiches
- Layer the bottom half of each croissant with:
- 1 slice of cheese
- Ham
- Bacon
- Another slice of cheese
- Place the top half of the croissant over the fillings. Arrange the sandwiches on a baking sheet.
- Bake the sandwiches for 10-15 minutes or until the cheese is melted and the croissants are golden and crisp.
- While the croissants bake, whisk together the eggs, a splash of milk, and salt and pepper. Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Add the eggs and gently scramble for 2-3 minutes until soft and fluffy.
- Remove the croissants from the oven. Open each sandwich and add a generous portion of scrambled eggs. Garnish with fresh chives if desired.
Notes
- Make-Ahead Tip: Assemble the sandwiches without eggs and refrigerate overnight. In the morning, bake and add freshly scrambled eggs.
- Storage Tip: Assemble with eggs, then wrap in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. Reheat by baking at 350°F for 15 minutes or air frying at 350°F for 10-15 minutes (thaw overnight if frozen).