Croissant Breakfast Sandwiches
These croissant breakfast sandwiches are perfect for a spring brunch or for enjoying throughout the week! Top them with eggs, cheese, ham and bacon or your own favorite toppings.
Servings 4
Ingredients
- 2 tablespoons dijon mustard
- 2 tablespoons salted butter
- 2 tablespoons honey
- 4 large croissants
- 8 slices cheese such as 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
- 1 tablespoon butter
- Fresh chives for garnish optional
Instructions
- Preheat oven to 350°F.
- Combine dijon, butter and honey in a small bowl. Microwave for about 20 seconds until butter is melted; stir to combine.
- Use a serrated knife to slice the croissants in half horizontally. Brush the dijon butter over the cut sides of the croissants.
- Layer the bottoms of the croissants with a slice of cheese, ham, bacon, and a final slice of cheese. Add the tops of the croissants. Place on a baking sheet.
- Bake in the preheated oven for 10-15 minutes, until the cheese is melted and the tops of the croissants are golden.
- While the croissants bake, whisk together the eggs and milk with a splash of salt and pepper.
- Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Add the eggs and cook to a soft scramble, 2-3 minutes. Transfer to a bowl.
- After removing the croissants from the oven, add cooked eggs to each sandwich. If desired, garnish with fresh chives.
Notes
To prep ahead for a brunch, assemble without the eggs as written. Place on a baking sheet in the refrigerator overnight. The next morning, bake and top with eggs as written.
To enjoy throughout the week, assemble the sandwiches. Add the eggs. Wrap in plastic wrap and refrigerate for up to 3 days or freeze for up to a month. Bake at 350°F for 15 minutes or air fry at 350°F for 10-15 minutes. (Thaw overnight before heating if frozen.)