Croissant Breakfast Sandwiches (Print Version)
# Ingredients:
→ For the Spread
01 -
2 tablespoons dijon mustard
02 -
2 tablespoons salted butter
03 -
2 tablespoons honey
→ For the Sandwiches
04 -
4 large croissants
05 -
8 slices cheese (such as gouda, baby swiss, cheddar, etc.)
06 -
½ pound deli-sliced ham
07 -
8 slices cooked bacon
→ For the Eggs
08 -
5 large eggs
09 -
Splash of milk
10 -
Salt and pepper
11 -
1 tablespoon butter
12 -
Fresh chives for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a small microwave-safe bowl, combine the dijon mustard, salted butter, and honey. Microwave for about 20 seconds until the butter is melted, then stir until smooth and well combined.
03 -
Using a serrated knife, carefully slice the croissants in half horizontally. Brush the cut sides of both the tops and bottoms with the honey-dijon butter mixture.
04 -
On the bottom half of each croissant, layer one slice of cheese, a quarter of the ham, two slices of bacon, and another slice of cheese. Place the top half of the croissant on top to complete the sandwich.
05 -
Arrange the assembled sandwiches on a baking sheet and bake in the preheated oven for 10-15 minutes, until the cheese is melted and the tops of the croissants are golden brown.
06 -
While the sandwiches are baking, prepare the eggs. In a bowl, whisk together the eggs and milk with a pinch of salt and pepper.
07 -
Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook, gently stirring, to create soft scrambled eggs, about 2-3 minutes. Remove from heat when the eggs are just set but still slightly moist.
08 -
Once the sandwiches come out of the oven, open them up and divide the scrambled eggs evenly among them. If desired, sprinkle with freshly chopped chives before serving.
# Notes:
01 -
These indulgent breakfast sandwiches combine buttery croissants with savory fillings and creamy scrambled eggs for the perfect brunch treat.
02 -
These can be prepped ahead for a brunch by assembling without the eggs and refrigerating overnight, or made in advance and frozen for quick weekday breakfasts.