Croissant Breakfast Sandwiches (Print Version)
# Ingredients:
01 -
2 tablespoons dijon mustard
02 -
2 tablespoons salted butter
03 -
2 tablespoons honey
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 oven to 350°F.
02 -
Combine dijon, butter and honey in a small bowl. Microwave for about 20 seconds until butter is melted; stir to combine.
03 -
Use a serrated knife to slice the croissants in half horizontally. Brush the dijon butter over the cut sides of the croissants.
04 -
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.
05 -
Bake in the preheated oven for 10-15 minutes, until the cheese is melted and the tops of the croissants are golden.
06 -
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.
07 -
After removing the croissants from the oven, add cooked eggs to each sandwich. If desired, garnish with fresh chives.
# Notes:
01 -
To prep ahead for brunch, assemble without eggs and refrigerate overnight, then bake and add eggs in the morning
02 -
For meal prep, assemble completely, wrap in plastic and refrigerate for up to 3 days or freeze for up to a month
03 -
Reheat at 350°F for 15 minutes in oven or 10-15 minutes in air fryer
04 -
Thaw frozen sandwiches overnight before heating