Croissant Breakfast Sandwiches
This recipe came to me really out of necessity. I’d purchased one of those containers of extremely large croissants and really had no idea what I wanted to do with all of them. Enter the idea for Croissant Breakfast Sandwiches.
These are ridiculously easy and quick to make. As well as, a great meal prep idea for breakfast.
Thanks, in part, to everything being baked together on one sheet pan.
Start by cracking open a dozen eggs into a large mixing bowl. Add in a little half-and-half, salt and pepper to taste.
Then add in your favorite “extras”.
I like sausage, bacon, and shredded cheese.
Once the eggs and “extras” are mixed together, pour onto a parchment lined baking sheet.
Evenly spread out the mixture and bake for about 15 to 20 minutes until the eggs are cooked.
While the eggs cool slightly on the sheet pan, cut the croissants crosswise and then in half (if you have smaller croissants, feel free to keep them whole).
Cut the eggs into triangles, approximately the size of your croissant halves. Place the egg pieces between the croissants to form your sandwiches.
Enjoy these warm from the oven, or make them ahead of time and save for busy mornings.
Just wrap leftovers in plastic wrap, place in a Ziploc bag, and into the freezer.
When ready to use, take directly out of the freezer, remove the plastic wrap, and microwave for approximately 45 seconds or until heated through.
Your future self will say thanks for thinking ahead.
Croissant Breakfast Sandwiches
These easy Croissant Breakfast Sandwiches are the perfect make ahead meal prep idea for early mornings. Quick sausage, egg, and cheese croissants baked on a sheet pan.
Ingredients
- 12 Eggs
- 1/4 cup Half-and-Half
- Salt and Pepper, to taste
- Croissants approx 10 large
"Add-Ins"
- 8 oz Breakfast Sausage, cooked
- 1 cup Shredded Cheddar Cheese
- 3/4 cup Bacon, cooked and crumbled
- Other Options onions, peppers, mushrooms, diced ham, etc.
Instructions
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Whisk together the eggs, half-and-half, salt & pepper.
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Add in cooked sausage, cheese, and bacon, or any other ingredients you like to fit your tastes.
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Pour onto a parchment lined sheet pan. Spread out evenly.
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Bake at 350℉ for 15-20 minutes or until the eggs are cooked and center is set.
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Let eggs cool slightly in the pan while you cut the croissants crosswise and then in half (if you have smaller croissants, feel free to skip that step).
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When eggs have cooled enough to handle, cut into triangles approximately the size of your croissants and place between the croissant halves to create a sandwich.
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Eat immediately or freeze sandwiches for later.
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To freeze- Wrap cooled sandwiches in plastic wrap and place into a freezer bag. Label and place into the freezer. When ready to eat, remove from freezer, unwrap the sandwich and into the microwave for approximately 45 seconds or until heated through.
Recipe Notes
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