Croissant Breakfast Sandwich Recipe
I LOVE A GOOD BREAKFAST SANDWICH, AND MY CROISSANT BREAKFAST SANDWICH RECIPE FITS THE BILL. WITH LAYERS OF FLAKY CROISSANT, TENDER HAM, FRIED EGG, SHREDDED CHEESE AND SAUTEED ONIONS AND PEPPERS, WHAT’S NOT TO LOVE.
Croissant Breakfast Sandwich Recipe:
It all started with some mini croissants that I wanted to use. We have had croissant breakfast sandwiches from the frozen food section of the grocery store, and those are pretty good. But I knew homemade would be even better. Thus was born my Croissant Breakfast Sandwich Recipe.
I truly appreciate the aroma of onions and peppers sauteing on the stovetop. And I think they add so much depth to a recipe. I often cook with onions and peppers. You would not have to use the mini peppers as I have done here. A large green pepper chopped would work too. It’s just that the mini pepper rings really add to the attractiveness of the sandwich.
These sandwiches could actually be made one day, and reheated and served another day. For a quick reheat, just wrap each sandwich loosely in a paper towel and microwave. Or you could reheat them in a 350 degree oven. This method would take a little longer, but would probably produce better results because the croissant would maintain its flakiness.
If you are tired of the same old hum-drum weekend breakfast, live a little and try my Croissant Breakfast Sandwich Recipe. Your family will thank you for it! An alternate breakfast recipe to try is my Breakfast Skillet Recipe with Berries. Pinch of Yum has an Ultimate Breakfast Sandwich Recipe to check out as an alternative.
If you like this recipe, please like and share it–Thanks!
Mini croissants are the star in this breakfast sandwich recipe.
- 1 medium onion
- 6-7 mini peppers (or 1/2 cup chopped pepper)
- 3 tablespoons butter, divided
- 6 mini croissants (split)
- 6 small pieces of ham
- 6 eggs
- 2/3 cup Monterey jack cheese (shredded)
To a large skillet, melt 2 tablespoons of butter or olive oil over medium heat and saute the onion and peppers until tender (about 10 minutes). Place the sauteed vegetables into a plate.
Take the top off the split croissants and place a small slice of ham on the bottom half of the croissant.
Add another tablespoon of butter to the original skillet and fry the eggs, popping the yellows. Flip eggs over to set the top. Place a fried egg over the ham onto each croissant sandwich bottom.
Pile some of the sauteed vegetables onto each egg. Top off each sandwich with a handful of shredded cheese. Place the top of the croissant on top of the sandwich and serve.