Fluffy scrambled eggs, savory deli ham, and melty Swiss cheese make the filling for this croissant breakfast sandwich utterly scrumptious! With just 5 ingredients, it’s so easy to throw together a big batch and freeze it for an easy breakfast on my busiest days. This is the kind of food that really gets me up in the morning!
How to Store and Reheat
Store leftover fully assembled croissant breakfast sandwiches in an airtight container in the refrigerator for up to 1 day or in the freezer for up to 6 weeks. To reheat from frozen, wrap 1 sandwich in a damp paper towel and microwave on high for 4-5 minutes, or until heated through, or wrap in aluminum foil and bake in a 450°F oven for 15-20 minutes.
Serving Suggestions
In my opinion, a croissant breakfast sandwich is the perfect grab-and-go breakfast. I like to take mine to school dropoff with an iced caramel latte, but really, any kind of caffeine goes perfectly with this sandwich.
How to Make a Croissant Breakfast Sandwich Step by Step
Scramble the Eggs: Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside. Heat 1 tablespoon of unsalted butter in a skillet set over medium heat. Add 4 large eggs and whisk until they are cooked through. Stir in ⅛ teaspoon of kosher salt and ⅛ teaspoon of ground black pepper then remove from the heat. Butter the Croissants: Spread some butter on each side of 4 halved croissants, then fold 3 slices of ham and place them on the bottom side of the each croissant. Layer the Filling: Add some eggs on top, then spread it out and add 1 slice of baby Swiss cheese then top it off with the top half of the croissant. Bake the Sandwiches: Place the sandwich on the baking tray then make the rest of the sandwiches and bake for 15 minutes. Let the sandwiches cool for 3-4 minutes before serving.
