Layered with fluffy scrambled eggs, savory ham, melted cheese, and a touch of Dijon, these croissant breakfast sandwiches are a delightful make-ahead option perfect for hassle-free weekday mornings.
Crafting a total of 6 sandwiches, the preparation is a breeze, taking only 10 to 15 minutes of your time. The cooking process itself lasts a mere 15 minutes. These warm and cheesy croissant sandwiches are an ideal addition to your meal prep routine, providing a convenient and delicious breakfast solution. Once the eggs are scrambled, they are delicately spooned onto buttery croissants, adorned with slices of ham, and generously topped with grated cheddar.
The versatility of these sandwiches shines as they can either be baked for immediate consumption or neatly wrapped for storage in the refrigerator for a few days or frozen for up to three months. A quick stint in the oven in the morning, and you’ll be savoring a homemade breakfast that’s both satisfying and flavorful.
For the simplest preparation, opt for croissants from your local grocery store. A combination of a flaky, buttery croissant with a smear of Dijon transforms the classic ham, egg, and cheese breakfast sandwich from ordinary to extraordinary. Even store-bought croissants are elevated with a 10-minute oven trip, softening their centers while drawing out the buttery goodness from their flaky shells, resulting in a perfectly crunchy bite. Meanwhile, the cheese melts to gooey perfection, and the soft-scrambled eggs reach a delightful warmth.
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, horizontally halved
- 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:
- Begin by whisking the eggs in a large bowl until thoroughly combined and slightly frothy. Incorporate the milk, salt, and pepper, whisking until just blended.
- Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture, allowing it to sit undisturbed until the edges start to set (approximately 2 minutes). Use a rubber spatula to push the set eggs from the edges into the center, repeating every 30 seconds until almost set (total cooking time: 6 to 8 minutes). The top of the eggs should still be slightly wet. Transfer the eggs to a bowl.
- Assemble the sandwiches by spreading about 1 teaspoon of mustard on the cut side of each croissant bottom. Place a slice of ham on the bottom piece of each croissant, followed by a heaping 1/2 cup of scrambled eggs and 1/4 cup of cheese. Top each with the remaining croissant halves.
- For immediate serving, preheat the oven to 350°F and place the sandwiches on a baking sheet. Bake until the cheese is melted (8 to 10 minutes).
- For 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.
Elevate your mornings with these delectable croissant breakfast sandwiches – a perfect blend of convenience and gourmet flavor, ready to brighten up your breakfast routine.
image source : the kitchn
