Make-Ahead Croissant Breakfast Sandwiches
Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.
Makes6 sandwiches
Prep10 minutes to 15 minutes
Cook15 minutes
Add these warm and cheesy breakfast sandwiches to your meal prep, and you’ll thank yourself many times over in the days to come. These croissant sandwiches lend themselves so well to batch cooking: Once the eggs are scrambled, you’ll spoon them onto buttery croissants, layer with slices of ham, and top with grated cheddar.
Then, you can bake the sandwiches to eat right away, or wrap them up and store them in the fridge for a few days or in the freezer for up to three months. Pop one in the oven first thing in the morning, and you’ve got a satisfying homemade breakfast to be proud of.
For the Easiest Prep, Start with Grocery Store Croissants
All it takes is a flaky, buttery croissant and a swipe of Dijon to take the classic ham, egg, and cheese breakfast sandwich from basic to brilliant. These sandwiches make even grocery store croissants feel kinda fancy — a 10-minute trip to the oven softens their centers and draws out all the buttery goodness from their flaky shells, crisping them up for the perfect crunchy bite. At the same time, the cheese becomes melted and gooey and the soft-scrambled eggs warm to perfection.
Croissant Breakfast Sandwich
Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.
Prep time 10 minutes to 15 minutes
Cook time 15 minutes
Makes 6 sandwiches
Nutritional Info
Ingredients
- 12
large eggs
- 1/2 cup
whole milk
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 tablespoon
unsalted butter
- 6
croissants, halved horizontally
- 2 tablespoons
Dijon mustard
- 6
slices thinly sliced deli ham (about 4 ounces)
- 1 1/2 cups
shredded sharp cheddar cheese (about 6 ounces)
Instructions
Place the eggs in a large bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.
Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.
To assemble the sandwiches, spread about 1 teaspoon of the mustard over the cut-side of each croissant bottom. Place a slice of ham over the bottom piece of each croissant. Top each with a heaping 1/2 cup of scrambled eggs and 1/4 cup of cheese. Place the top half of each croissant over the sandwich.
To serve immediately: Arrange a rack in the middle of the oven and heat to 350°F. Place the sandwiches on a baking sheet. Bake until the cheese is melted, 8 to 10 minutes.
Reheating: If not serving immediately, tightly wrap each sandwich with aluminum foil and store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.
Recipe Notes
Storage: The foil-wrapped sandwiches can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.