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"Croissant Sandwiches with Eggs, Ham, and Cheese Recipe"

Buttery Flaky Croissant Sandwiches with Eggs, Ham, and Cheese


Description

Welcome to a delightful journey of flavors! If you’re looking for a comforting and indulgent breakfast or brunch idea, you’re in the right place. These Buttery Flaky Croissant Sandwiches with Eggs, Ham, and Cheese are not only easy to make but also packed with rich flavors that everyone will love. Perfect for a lazy Sunday morning or when you want to impress your family with something special. Let’s dive into this mouthwatering recipe!


Ingredients

Scale

 

  • 4 croissants, sliced in half
  • 8 eggs
  • ¼ cup whole milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup shredded cheese
  • 4 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1 pound thin sliced ham
  • 4 slices American cheese

Instructions

 

  1. Prep: Preheat the oven to 350°F and lay the halved croissants on a baking sheet lined with parchment paper.
  2. Scramble the Eggs: Whisk together the eggs, milk, salt, pepper, and shredded cheese in a large mixing bowl. Place a non-stick pan over medium heat and scramble the egg mixture in the pan until cooked through. Remove from the heat and set aside.
  3. Make the Brown Sugar-Dijon Butter: In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the Dijon mustard.
  4. Assemble: Brush the bottom and top halves of each croissant with the butter mixture and top with 4-5 slices of ham, followed by a slice of American cheese and ¼ of the scrambled eggs. Close the sandwiches with the top half of the croissants.
  5. Bake: Wrap each sandwich in aluminum foil and bake for 10-15 minutes or until the cheese has melted.

Notes

  • Choose the Right Croissants: For the best results, use fresh, high-quality croissants. The better the croissant, the better the sandwich.
  • Don’t Overcook the Eggs: Scramble the eggs until they’re just set. They will cook a little more in the oven, so you don’t want them to be too dry.
  • Butter Mix: Ensure the butter is fully melted and the Dijon mustard is well incorporated for an even flavor distribution.