Breakfast Croissants (Printable Version)
Light, flaky croissants layered with savory ham, crispy bacon, warm scrambled eggs, and melted cheese, all finished with a touch of honey mustard butter.
# Ingredients:
01 -
4 large croissants
02 -
8 slices of cheese (like cheddar, gouda, swiss, etc.)
03 -
8 slices crispy cooked bacon
04 -
½ pound deli ham, sliced thin
05 -
2 tablespoons honey
06 -
2 tablespoons softened butter, salted
07 -
2 tablespoons dijon mustard
→ Egg mixture
08 -
5 big eggs
09 -
A splash of milk
10 -
Pinch of salt and pepper
11 -
1 tablespoon butter, for cooking
12 -
Optional: fresh chives, chopped for topping
# Steps:
01 -
Turn the oven on to 350°F and let it heat up.
02 -
Stir together the mustard, honey, and butter in a bowl. Warm it in the microwave for 20 seconds and mix it again until smooth.
03 -
Cut the croissants horizontally using a serrated knife. Spread the dijon mixture evenly on the inside of each piece.
04 -
Put one slice of cheese on the bottom half of the croissant. Add ham, bacon, and another slice of cheese. Top it with the other half of the croissant and place everything on a baking sheet.
05 -
Put the tray in the oven for 10-15 minutes. The croissants should be toasty and golden, and the cheese fully melted.
06 -
While the sandwiches bake, whisk eggs with milk, salt, and pepper. Heat a nonstick pan over medium, melt a tablespoon of butter, and softly scramble the eggs for 2-3 minutes. Move them to a dish once cooked.
07 -
Take the croissants out of the oven and add scrambled eggs to each one. Sprinkle with chives if you'd like.
# Notes:
01 -
If you're planning ahead, assemble without eggs and chill in the fridge overnight. Bake when ready, then add eggs fresh.
02 -
For meal prepping, make the whole sandwich, wrap it up, and refrigerate for 3 days or freeze it for up to a month.
03 -
Rewarm in the oven at 350°F for 15 minutes or use an air fryer for 10-15 minutes instead.
04 -
Frozen sandwiches should be thawed the night before reheating.