Description
These Croissant Breakfast Sandwiches are a delightful morning treat featuring fluffy scrambled eggs, savory ham, melted American cheese, and a sweet and tangy brown sugar-Dijon butter, all layered inside freshly sliced croissants and baked to perfection. Perfect for a hearty breakfast or brunch, they can be made ahead and frozen for convenience.
Ingredients
Scale
Sandwich Components
- 4 croissants, sliced in half
- 1 pound thin sliced ham
- 4 slices American cheese
- ¼ cup shredded cheese (Mexican mix)
Egg Mixture
- 8 eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Brown Sugar Dijon Butter
- 4 tablespoons butter
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Prep: Preheat your oven to 350°F and arrange the sliced croissants cut side up on a baking sheet lined with parchment paper to ensure easy cleanup and even baking.
- Scramble the Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and shredded Mexican cheese until fully combined. Heat a non-stick pan over medium heat and cook the egg mixture, stirring frequently, until the eggs are fully cooked and fluffy. Remove from heat and set aside.
- Make the Brown Sugar-Dijon Butter: In a small microwave-safe bowl, melt the butter in the microwave for about 30 seconds. Stir in the brown sugar and Dijon mustard until well combined to create a sweet and tangy spread.
- Assemble: Brush both the top and bottom halves of each croissant generously with the brown sugar-Dijon butter mixture. Layer 4 to 5 slices of ham on the bottom half, followed by a slice of American cheese. Spoon a quarter of the scrambled egg mixture over the cheese, then cap it with the top croissant half.
- Bake: Wrap each assembled sandwich tightly in aluminum foil and bake in the preheated oven for 10 to 15 minutes, or until the cheese has melted thoroughly and the sandwich is heated through.
Notes
- Storage Instructions: Allow sandwiches to cool completely before wrapping each in a double layer of plastic wrap. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Keep in mind that croissants may become soggy if refrigerated for too long, so enjoy them sooner when refrigerated.
- Reheating: To reheat frozen sandwiches, thaw completely before removing plastic wrap. Wrap in aluminum foil and bake at 350°F for 10 minutes or until heated through. Alternatively, unwrap the sandwich and microwave on high for 30-60 seconds.
- Make Ahead & Freeze: Prepare sandwiches and wrap them in double layers of plastic wrap before freezing, without baking first. When ready to eat, unwrap, rewrap in foil, and bake as usual, adding a few extra minutes for cheese to melt.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 260mg
