croissant breakfast sandwich

A Breakfast Sandwich filled with eggs, cheese, and ham piled between a soft butter croissant that is actually freezer friendly? Oh, yes. Enjoy one of these delicious Croissant Breakfast&nbsp;Sandwiches for breakfast, lunch, or dinner, and stockpile your freezer for busy nights on the go...or the holidays.

Freezer-Friendly Croissant Breakfast Sandwich Recipe

eggs (lightly beaten)

milk

butter

mayonnaise

tsp dijon mustard

cheddar cheese

In a medium bowl whisk together the eggs with whole milk.

Heat butter in a large skillet over medium heat. Add the eggs to the skillet and scramble the eggs, cooking until eggs are thickened and no liquid egg remains. Set aside.

Prepare the sandwiches. Slice each croissant in half. On one half spread one tablespoon mayonnaise and on the other half spread one teaspoon mustard. Fill each sandwich with egg, ham or turkey, and 1.5 slices of cheese.

To bake. Preheat oven to 450 F. Wrap each sandwich in foil and place on a baking sheet. Transfer baking sheet to the oven and bake for 15-20 minutes, or until cheese has melted.

To freeze. Tightly wrap each sandwich in plastic wrap and place in the freezer.

To heat from&nbsp;frozen. Remove the sandwich from the plastic wrap and place in a paper towel on a microwave-safe dish. Microwave for 1-2 minutes, or until heated through. Alternatively,&nbsp;preheat oven to 450 degrees F. Remove sandwiches from plastic wrap and wrap in foil. Transfer to a baking sheet and bake for approximately 15 minutes, or until cheese has fully melted. Enjoy!

Caprese Croissant Breakfast Sandwich will take your weekend breakfast or brunch to the next level! These generous croissants are filled with all things Mediterranean and make a wonderful yet simple savory treat for breakfast.

Caprese Croissant Breakfast Sandwich

4-6 croissants, sliced in half, lengthwise

Tablespoons basil pesto

mozzarella pearls or 2 large mozzarella balls, sliced

cherry tomatoes, halved

(140 grams) sun-dried tomatoes,

(140 grams) artichoke hearts

arugula

Tablespoons unsalted butter, melted

Black sesame,

Basil leaves (optional)

Preheat oven to 350°F (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.

Spread the pesto sauce over each half, then stuff with sun-dried tomatoes, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.

Brush each croissants with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at anytime, the top is browning, cover with aluminium foil during baking. Serve immediately with a few fresh basil leaves if desired.

Excellent croissants.  I’ve made these several times but minus the artichokes as I haven’t been able to get them.  I even made several varieties of pesto including wild garlic to use.  What a fantastic recipe

For this vegetarian croissant breakfast sandwich, croissants are filled with scrambled eggs mixed with creamy spinach, sundried tomatoes, and feta, then baked until crispy.

Croissant Breakfast Sandwich with Spinach

eggs

croissants

olive oil

(115 grams) fresh baby spinach

sun-dried tomatoes

(36 grams) cream cheese

(50 grams) feta cheese

kosher salt

black pepper

Preheat oven to 350 degrees Fahrenheit or 175...

Preheat oven to 350 degrees Fahrenheit or 175 Celsius.

Whisk eggs together until whites and yolks are...

Whisk eggs together until whites and yolks are completely combined. Season with 1/4 t. salt and 1/4 t. pepper.

Slice croissants in half horizontally.

Heat olive oil in medium-sized nonstick saucepan over...

Heat olive oil in medium-sized nonstick saucepan over medium-high heat.

Add spinach and sun-dried tomatoes and cook until...

Add spinach and sun-dried tomatoes and cook until spinach is wilted, 3-5 minutes. Drain out any liquid by pressing the mixture against one side of the pan, and letting the excess liquid pool into the other side where you can scoop it out with a spoon.

Now stir in 2 T. cream cheese and...

Now stir in 2 T. cream cheese and cook until completely melted, about 2 minutes.

Remove spinach mixture to a bowl.

Wipe out pan and add 1 T. butter....

Wipe out pan and add 1 T. butter. Melt over medium-low heat.

Add eggs and cook slowly, using a rubber...

Add eggs and cook slowly, using a rubber spatula to scrape along the bottom of the pan and around the sides frequently. The lower the heat, the longer this takes, but the creamier your finished eggs will be.

When eggs are just scrambled to your liking,...

When eggs are just scrambled to your liking, stir in spinach mixture.

Now, lay out the bottoms of your croissants...

Now, lay out the bottoms of your croissants in a 9x13 baking dish, and divide the egg-spinach mixture between them.

Sprinkle each with feta, then put on the...

Sprinkle each with feta, then put on the tops of the croissants.

Bake for 10-15 minutes, until cheese starts to...

Bake for 10-15 minutes, until cheese starts to melt and croissants are crispy and lightly toasted on top.

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