These Breakfast Croissant Sandwiches are loaded up with soft scrambled eggs, ham, and melted Swiss cheese for an easy baked breakfast sandwich that rivals any restaurant!
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Better than the Croissan’wich Ham and Cheese Breakfast Sandwiches
My love for the Croissant Breakfast Sandwich started at Burger King. Yes, you heard that right. My first introduction to this Ferrari of sandwiches was at a fast food joint. And not even the best fast food joint, let’s be real.
Still, I refuse to apologize for my love of the Croissan’wich. I loved every bit of it, from the square eggs and American cheese to the soft, buttery croissant packaging.
That ham and cheese croissant sandwich is what convinced me to get out of bed for church on Sunday mornings. I’d love to tell you it was righteous zeal that had me rushing to get ready, but no. It was the thought of the BK drive thru and scarfing down a Croissan’wich on the way to church.
Of course, as I got older I realized this croissant sandwich had little resemblance to the giant, shiny, flaky pastries you find in a French bakery.
But that’s the incredible thing about croissants. The store bought ones can’t compare to homemade, and still they’re amazing.
Today, I’m recreating my favorite sandwich with a little grown-up flair. No square eggs or paper wrappers in sight.
These Croissant Breakfast Sandwiches will make you want to hop out of bed any day of the week. Best of all? You can easily make extras to store in the fridge, so you’ll have a breakfast that’s even faster than the drive thru.
Ingredients for a Breakfast Croissant Sandwich
Let’s chat for a bit about what we’ve got going on here.
- We start with croissants (obvs). A store bought croissant works perfectly well here, but if you want to get fancy, buy some from your favorite local bakery. Ours is Belle’s Bread here in Columbus. If you really want to be a show off, you can even make your own.
- Eggs– I like very soft scrambled eggs for breakfast sandwiches, and this is what I recommend if you’re making these ahead of time. However, if you love a drippy egg yolk, feel free to substitute with fried eggs!
- Ham– Use deli ham OR leftovers from a holiday ham. And of course, feel free to substitute with one of the other members of the holy trinity of breakfast meats–bacon or sausage.
- Cheese– I love Swiss with ham, so that was an easy choice, but cheddar, muenster, or gruyere would also be amazing.
- THE SAUCE- This is where the drive thru can’t compare. We’re slathering on a quick, creamy whole grain mustard and honey aioli to take these breakfast croissant sandwiches over the top.
How to Make a Croissant Egg Sandwich
This recipe is as easy as scrambling some eggs and assembling the sandwiches! If you’re having trouble getting those soft set, super creamy scrambled eggs, here’s what works for me:
- Add a dollop of butter to a skillet and melt over medium low heat.
- Whisk eggs and a splash of milk together then pour it into the skillet.
- Keep the eggs moving, dragging a spatula along the bottom and sides of the skillet until curds are beginning to form.
- When the eggs are setting but still look a bit wet, remove them from heat. I like to add a little salt and pepper and shredded cheese to the eggs, but feel free to omit the cheese if you hate delicious things.
To assemble the croissant sandwiches:
- On the croissant, layer slices of ham and cheese, followed by the eggs.
- Mix together a sauce of mayo, whole grain mustard, honey, and a hint of onion powder. (I know it sounds strange, but go with me on this one).
- Spread the top half of the croissant with the sauce then sandwich it on top.
- Place the sandwiches on a baking tray and bake until cheese is gooey and melty.
Tips and Make Ahead Instructions
If you like your sandwiches to be extra soft and gooey like a traditional Croissan’wich, wrap them in foil before baking. I personally prefer the croissant get a little crispy, so I bake them uncovered.
To make ahead, assemble the sandwiches and wrap them in foil or saran wrap. Keep them in the fridge for up to 5 days.
Sandwiches can be baked in the oven, microwaved, or even air fried! Reheat uncovered in the oven for 15-20 minutes, air fryer for 3-4 minutes, or wrap in a slightly damp paper towel and microwave for 1 minute. Air frying was actually my favorite method for a quick, crispy croissant breakfast sandwich!
This recipe would be perfect for a holiday morning or special brunch. Assemble them the night before, then all you have to do is pop them in the oven in the morning! Serve with my favorite Christmas Morning Punch or Cranberry Mimosas.
You can also easily double the recipe if you need to feed a crowd!
More Easy Make Ahead Breakfast Ideas
If you love waking up to a breakfast that’s already made, you’ll love these other make ahead breakfasts!
- Amish Baked Oatmeal-My absolute favorite every day winter breakfast. I make one batch and freeze individual portions.
- Air Fryer Breakfast Burritos– So easy to just pop in the air fryer in the morning!
- Overnight Breakfast Casserole with Bacon– My favorite savory breakfast casserole that’s loaded with bacon, spinach, and cheese!
- Overnight Chia Pudding– Perfect for mornings when you want something healthier to grab-and-go!
- Overnight Pancake Casserole– Pancakes are tough to make for a crowd, which is where this pancake casserole comes in! All the work is done in advance, so everyone can enjoy hot, fluffy pancakes at the same time!
- Apple Overnight French Toast Casserole– The ultimate fall breakfast!
- Overnight Cinnamon Rolls– Another excellent option for a decadent holiday breakfast (and you don’t have to wake up at 5 AM to make them!).
For the sandwiches:
- 8 large eggs
- 1/4 cup milk
- 1 Tablespoon butter
- 1/4 cup shredded cheddar
- Salt and pepper, to taste
- 6 thick slices ham (or 12 thin deli slices)
- 6 thick slices Swiss cheese
- 6 croissants
For the sauce:
- 1/4 cup mayonnaise
- 2 teaspoons whole grain mustard
- 2 teaspoons honey
- 1/4 teaspoon onion powder
- Pepper, to taste
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk together the eggs and milk.
- Heat a non stick skillet over medium low heat. Melt the butter then add the egg mixture. Drag a spatula through the eggs as they cook, keeping them moving pretty continuously until curds start to form. When the eggs are in soft curds but still look a bit wet, remove from heat. Sprinkle with cheese and stir. Season to taste with salt and pepper.
- Meanwhile, whisk together all of the sauce ingredients and set aside.
- To assemble the sandwiches, layer the bottom half of the croissants with ham, cheese, and egg mixture. Slather the top half with the sauce and sandwich together.
- Place on a baking sheet and bake for 8-10 minutes, or until cheese is melted and gooey. Serve warm.
- To make ahead of time, stop after step 5 and wrap the sandwiches with foil or saran wrap. Sandwiches will keep in the fridge for about 4-5 days. Reheat in the oven for 15-20 minutes, the microwave (wrapped in a slightly damp paper towel) for 1 minute or the air fryer for 3-4 minutes.
- If you prefer a softer sandwich, keep the croissant sandwiches wrapped in foil when baking.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 596Total Fat: 36gSaturated Fat: 17gCholesterol: 344mgCarbohydrates: 38gFiber: 2gSugar: 11gProtein: 27g