Can I use different types of bread instead of croissants?

Absolutely! While croissants provide that special buttery flakiness, you can use English muffins, bagels, or brioche buns for a different but equally delicious sandwich. Just adjust the baking time slightly as needed.

My family doesn't like ham. What are some good substitutions?

Turkey, bacon, or breakfast sausage patties all work wonderfully in this recipe. For a vegetarian option, try avocado slices or roasted mushrooms. You could also simply double up on the cheese and eggs for a meatless version.

Can I make these without the brown sugar-Dijon spread?

You can, but I really recommend trying it! That sweet-savory combination is what makes these sandwiches special. If you're hesitant, start with a smaller amount and adjust to taste. Plain butter or even a touch of mayonnaise can be substituted.

How can I make sure my eggs stay fluffy and don't get rubbery when reheated?

The key is to slightly undercook your eggs initially, as they'll continue cooking during the baking process. When reheating, the foil wrapping helps trap moisture, preventing the eggs from drying out. If reheating in the microwave, use 50% power for a gentler heat.

Croissant Breakfast Sandwiches Recipe

Description

These Croissant Breakfast Sandwiches are the ultimate morning treat, featuring flaky croissants filled with fluffy scrambled eggs, savory ham, melty cheese, and a rich brown sugar-Dijon butter. Perfect for a quick family breakfast, making ahead for busy mornings, or freezing for meal prep, these satisfying sandwiches combine classic breakfast flavors with a gourmet twist.

Ingredients

Units Scale

Croissants & Fillings

- 4 croissants, sliced in half
- 1 pound thin sliced ham
- 4 slices American cheese
- 1/4 cup shredded cheese (such as Mexican mix)

Scrambled Eggs

- 8 eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

Brown Sugar-Dijon Butter

4 tablespoons butter
1 tablespoon brown sugar
1 teaspoon Dijon mustard

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Instructions

Prep the Croissants: Preheat your oven to 350°F (175°C). Slice the croissants in half and lay them cut side up on a parchment-lined baking sheet, preparing them for filling and baking.
Make Scrambled Eggs: In a large mixing bowl, whisk together the eggs, whole milk, salt, pepper, and shredded cheese until fully combined. Pour the mixture into a non-stick pan set over medium heat, stirring gently until the eggs are just cooked through. Remove from heat and set aside.
Prepare Brown Sugar-Dijon Butter: Add the butter and brown sugar to a small, microwave-safe bowl and microwave for about 30 seconds, or until the butter is melted. Stir in the Dijon mustard until smooth and well-blended.
Assemble Sandwiches: Brush both the bottom and top halves of each croissant with the brown sugar-Dijon butter mixture. Layer 4–5 slices of ham on the bottom half, then top with 1 slice of American cheese and 1/4 of the scrambled eggs. Place the croissant tops over the fillings to close the sandwiches.
Bake the Sandwiches: Wrap each assembled sandwich in aluminum foil. Bake in the preheated oven for 10–15 minutes, until the cheese is melted and the sandwiches are heated through.

Notes

To store: Let sandwiches cool completely, then wrap each in a double layer of plastic wrap. Refrigerate up to 3 days or freeze up to 3 months. Croissants can become soggy over time, so consume sooner for best texture.
To reheat: Thaw if frozen, remove plastic, wrap in foil, and bake at 350°F for about 10 minutes or until heated. Alternatively, microwave (unwrapped) for 30–60 seconds.
Make ahead & freeze: Assemble and wrap sandwiches in double plastic wrap (skip baking step), freeze up to 3 months. When ready, unwrap, rewrap in foil, and bake, adding a few extra minutes for heating and melting cheese.

Nutrition

Serving Size: 1 sandwich
Calories: 590
Sugar: 7g
Sodium: 1440mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 295mg