Flaky Croissant Breakfast Sandwich (Printable)
Buttery croissants filled with fluffy eggs, ham, and melted cheese for a decadent morning meal.
# Ingredient List:
→ Breads
01 - 4 large all-butter croissants, split horizontally
→ Eggs
02 - 6 large eggs
03 - 2 tbsp whole milk
04 - 1/4 tsp kosher salt
05 - 1/8 tsp freshly ground black pepper
06 - 1 tbsp unsalted butter
→ Meats & Cheese
07 - 4 slices smoked ham (or turkey or bacon)
08 - 4 slices Swiss or cheddar cheese
→ Vegetables & Garnishes
09 - 1 small tomato, thinly sliced
10 - 1/2 ripe avocado, sliced
11 - 1 tbsp fresh chives, chopped
# How to Make:
01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut the croissants in half horizontally and arrange them, cut side up, on the baking sheet.
03 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
04 - Melt butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and gently scramble, stirring with a spatula, until just set but still slightly creamy. Remove from heat.
05 - Place a slice of ham and cheese on the bottom half of each croissant. Top with a generous spoonful of scrambled eggs. Add tomato, avocado, and chives if desired.
06 - Replace the croissant tops and gently press down.
07 - Warm the assembled sandwiches in the oven for 5–7 minutes, or until cheese is melted and croissants are crisp.
08 - Serve immediately.
# Expert Tips:
01 -
- The contrast between shatteringly crisp pastry and warm creamy eggs feels like a tiny luxury any day of the week
- Everything comes together in under thirty minutes but tastes like something from a corner bistro
02 -
- Overcooking the eggs is the biggest mistake here because they will continue cooking slightly in the oven so pull them off the heat while they still look slightly underdone
- Day old croissants actually work better than fresh ones because they are sturdier and will not flatten as much under the weight of the fillings
03 -
- Pat the tomato slices dry with paper towels before adding them to prevent the croissant from becoming soggy too quickly
- Let the assembled sandwiches rest for about two minutes after baking so the cheese sets slightly and you get that perfect cheese pull with every bite