Flaky Croissant Breakfast Sandwich (Printable Version)
Crisp croissants layered with creamy eggs, savory ham, and melted cheese for a warm, indulgent breakfast.
# What You'll Need:
→ Breads
01 - 4 large all-butter croissants, split horizontally
→ Eggs
02 - 6 large eggs
03 - 2 tbsp whole milk
04 - 1/4 tsp kosher salt
05 - 1/8 tsp freshly ground black pepper
06 - 1 tbsp unsalted butter
→ Meats & Cheese
07 - 4 slices smoked ham (or turkey or bacon)
08 - 4 slices Swiss or cheddar cheese
→ Vegetables & Garnishes
09 - 1 small tomato, thinly sliced
10 - 1/2 ripe avocado, sliced
11 - 1 tbsp fresh chives, chopped
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut croissants in half horizontally. Arrange cut side up on prepared baking sheet.
03 - Whisk together eggs, milk, salt, and pepper in a medium bowl until well combined.
04 - Melt butter in a nonstick skillet over medium-low heat. Pour in egg mixture and gently scramble with a spatula until just set but still slightly creamy. Remove from heat.
05 - Place ham and cheese on bottom half of each croissant. Top with scrambled eggs. Add tomato, avocado, and chives if desired. Replace tops and press gently.
06 - Warm assembled sandwiches in oven for 5–7 minutes until cheese is melted and croissants are crisp. Serve immediately.
# Expert Hints:
01 -
- The contrast of shatteringly crisp pastry against soft, creamy eggs is something you need to experience to understand
- Ready in 25 minutes but tastes like you spent all morning pampering yourself
- Fancy enough for brunch guests, simple enough for a random Tuesday when you deserve a treat
02 -
- Do not use high heat for the eggs or they will turn rubbery and sad, and nobody wants rubbery eggs ruining their beautiful croissant moment
- The assembly matters. Layer cheese directly on the croissant bottom so it melts into all those flaky layers and creates this incredible adhesive that holds everything together
03 -
- Buy your croissants the day you plan to make this, because stale croissants lose that magical shatter factor that makes the sandwich special
- Room temperature eggs scramble more evenly and predictably than cold straight-from-the-fridge eggs, so take them out while you preheat