Buttery, flaky croissants piled with softly scrambled eggs, melty cheese, ham, and bacon, all finished with a sweet and savory honey mustard spread. These Croissant Breakfast Sandwiches work for a hearty weekend breakfast, a spring brunch, or a make ahead weekday meal.
Hearty Croissant Breakfast Sandwiches
If you have ever grabbed a breakfast sandwich on the way out the door, you know the appeal. This homemade version is just as easy to love, and it lets you choose every filling. Croissants replace the usual roll, so each bite is buttery and flaky.
The filling is simple and satisfying: softly scrambled eggs, ham and bacon, and melty cheese. A honey mustard butter brings a little sweet and tangy finish. Baking the sandwiches makes the croissant tops golden, crispy, and extra flaky while the cheese softens inside.
Serve them as the centerpiece of a spring brunch, a relaxed weekend family breakfast, or a breakfast you can reheat through the week. They look special on the table, but they are totally approachable for a home cook. This take follows a classic baked method.
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How to Make These Breakfast Sandwiches
The sandwiches are easy to assemble, and they can be prepared ahead for a big brunch. Let us walk through the ingredients first, then the assembly and baking steps.
Ingredients You’ll Need
This recipe makes 4 sandwiches. Large croissants from the grocery store bakery section work well, so you do not need to bake from scratch.
- For the honey mustard butter: 2 tablespoons Dijon mustard, 2 tablespoons salted butter, and 2 tablespoons honey.
- For the sandwiches: 4 large croissants, 8 slices cheese, 1/2 pound deli sliced ham, and 8 slices cooked bacon.
- For the eggs: 5 large eggs, a splash of milk, salt and pepper, and 1 tablespoon butter.
- Optional: fresh chives for garnish.
For the cheese, choose something that melts nicely. Gouda, Cheddar, Baby Swiss, and Havarti are all good choices. You want 8 slices total, which gives each sandwich a layer under the filling and a layer on top.
Making Croissant Breakfast Sandwiches
Here is the key timing choice: bake the sandwiches without the eggs, then add the eggs after baking. That keeps the eggs soft instead of dry and overcooked. While the sandwiches bake, you can scramble the eggs and have everything ready.
Preheat the oven to 350°F. Combine the Dijon mustard, salted butter, and honey in a small bowl. Microwave for about 20 seconds, until the butter melts, then stir. Use a serrated knife to slice each croissant horizontally. Brush the honey mustard butter over the cut sides.
Layer each croissant bottom with a slice of cheese, ham, bacon, and a second slice of cheese. Add the top and place the sandwiches on a baking sheet. Bake for 10 to 15 minutes, until the cheese is melted and the tops are golden and crispy.
Meanwhile, whisk the eggs with the milk, salt, and pepper. Melt 1 tablespoon butter in a nonstick skillet over medium heat. Add the eggs and cook for about 2 to 3 minutes, stirring occasionally, until softly scrambled.
Transfer the eggs to a bowl so they stop cooking. After the croissants come out of the oven, divide the eggs among the sandwiches and add fresh chives if you like.
A few practical tips help. Toasting the croissant cut side down in a buttered skillet until golden adds crispness and helps prevent sogginess. Cooking the eggs gently over medium low heat gives you soft, fluffy curds. And do not overstuff the delicate croissants, because they can fall apart if overloaded.
Changing Up This Recipe
You can make this recipe your own without changing the basic method. For a sausage, egg, and cheese version, use cooked sausage patties in place of the ham and bacon. The honey mustard butter still works nicely with the savory sausage.
For a vegetarian croissant breakfast sandwich, omit the meat and scramble at least 8 eggs so the sandwiches stay filling. You can also add slices of tomato or avocado, but add them after baking, at the same time as the scrambled eggs. That keeps them fresh and avoids a soggy croissant.
If you want another breakfast sandwich idea for busy mornings, try this egg ham breakfast sandwich. It is a handy way to use up odds and ends in the fridge.
Make-Ahead Tips
These sandwiches are a great fit for brunch because you can scale the recipe to 8 or more sandwiches. For a big gathering, assemble the sandwiches without the eggs, place them on a baking sheet, and refrigerate for a few hours or up to overnight. Bake as directed, then scramble the eggs and finish the sandwiches just before serving.
For eating through the week, assemble the sandwiches with the eggs. Use very softly scrambled eggs so they do not overcook when you reheat them later. Wrap each sandwich in plastic wrap and refrigerate for up to 3 days.
To reheat a refrigerated sandwich, place it on a baking sheet and bake for about 15 minutes at 350°F, until the cheese is melted and the sandwich is heated through. You can also air fry at 350°F for 10 to 15 minutes.
As a quick option, an assembled refrigerated sandwich can be reheated unwrapped in the microwave for 30 to 60 seconds, or baked at 350°F for about 10 minutes until heated through.
If you plan to freeze them, avoid fresh tomato or greens because they can turn soggy. Add those fresh elements after reheating.
Let the sandwiches cool completely, wrap each one tightly in parchment paper and then aluminum foil, place them in a freezer safe bag or airtight container, and label with the date. For more make ahead ideas, see these freezer breakfast sandwiches.
Can You Freeze These?
Yes, you can freeze these sandwiches. Assemble them with the eggs, wrap each sandwich in plastic wrap, and place them in a zip top freezer bag. Freeze for up to a month.
Thaw frozen sandwiches overnight in the refrigerator before baking or air frying as described for reheating. That slow thaw helps the croissant and filling heat evenly without drying out the eggs.
Croissant Breakfast Sandwiches Recipe
Here is the full recipe in one place. The prep time is 10 minutes, the cook time is 15 minutes, and the total time is 25 minutes. This makes 4 servings, with 1 sandwich per serving.
| Prep time | Cook time | Total time | Servings |
|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 4 |
For the honey mustard butter
- 2 tablespoons Dijon mustard
- 2 tablespoons salted butter
- 2 tablespoons honey
For the sandwiches
- 4 large croissants
- 8 slices cheese, such as Gouda, Baby Swiss, Cheddar, or Havarti
- 1/2 pound deli sliced ham
- 8 slices cooked bacon
For the eggs
- 5 large eggs
- Splash of milk
- Salt and pepper
- 1 tablespoon butter
- Fresh chives for garnish, optional
Instructions
- Preheat oven to 350°F.
- Combine Dijon mustard, salted butter, and honey in a small bowl. Microwave for about 20 seconds until the butter is melted, then stir to combine.
- Use a serrated knife to slice the croissants in half horizontally. Brush the honey mustard butter over the cut sides.
- Layer the bottoms of the croissants with a slice of cheese, ham, bacon, and a final slice of cheese. Add the tops of the croissants. Place the sandwiches on a baking sheet.
- Bake in the preheated oven for 10 to 15 minutes, until the cheese is melted and the tops of the croissants are golden.
- While the croissants bake, whisk together the eggs and milk with a splash of salt and pepper.
- Melt 1 tablespoon butter in a nonstick skillet over medium heat. Add the eggs and cook to a soft scramble for 2 to 3 minutes. Transfer to a bowl.
- After removing the croissants from the oven, add cooked eggs to each sandwich. If desired, garnish with fresh chives.
Make ahead and freezing notes
To serve a crowd, assemble the sandwiches without the eggs and refrigerate overnight, then bake and top with freshly scrambled eggs. For the week, assemble with eggs, wrap in plastic wrap, and refrigerate up to 3 days or freeze up to a month.
Thaw overnight if frozen, then bake at 350°F for 15 minutes or air fry at 350°F for 10 to 15 minutes.
Nutrition
Approximate nutrition per sandwich: 863 kcal, 37 g carbohydrates, 43 g protein, 60 g fat, 30 g saturated fat, 2 g fiber, 16 g sugar, 1756 mg sodium, and 372 mg cholesterol. Nutrition is an approximation.
FAQs
How do you make croissant breakfast sandwiches?
Preheat the oven to 350°F and brush halved croissants with honey-mustard butter made from 2 tablespoons each of Dijon mustard, salted butter, and honey. Layer each bottom with cheese, ham, and bacon, add another slice of cheese, then bake for 10 to 15 minutes until the cheese melts and the tops are golden. While they bake, scramble 5 large eggs with a splash of milk for 2 to 3 minutes, then add the soft eggs after baking.
What cheese melts best on a croissant breakfast sandwich?
Gouda, Baby Swiss, Cheddar, and Havarti all melt smoothly and work well in this recipe. Choose a mild to medium cheese and slice it thin so it melts evenly during the 10 to 15 minute bake at 350°F. Use 8 slices total, placing one slice on each side of the ham and bacon so the cheese helps hold the filling together.
Can you make croissant breakfast sandwiches ahead of time?
Yes, assemble the sandwiches without the eggs and refrigerate them on a baking sheet for a few hours or up to overnight. Bake them at 350°F for 10 to 15 minutes, then scramble the eggs and add them just before serving. For weekday meals, assemble fully with very softly scrambled eggs, wrap each sandwich in plastic wrap, and refrigerate for up to 3 days.
Can you freeze croissant breakfast sandwiches?
Yes, assemble the sandwiches with the eggs, wrap each one in plastic wrap, and place them in a zip-top freezer bag. Freeze them for up to a month and thaw them overnight in the refrigerator before reheating. Reheat by baking for about 15 minutes at 350°F until heated through, or air fry at 350°F for 10 to 15 minutes.
Croissant Breakfast Sandwiches
Buttery, flaky croissants piled with softly scrambled eggs, melty cheese, ham, and bacon, all finished with a sweet and savory honey mustard spread. These Croissant Breakfast Sandwiches work for a hearty weekend breakfast, a spring brunch, or a make ahead weekday meal.
- Total Time: 25 min
- Yield: 4 1x
Ingredients
Main
2 tablespoons dijon mustard
2 tablespoons salted butter
2 tablespoons honey
4 croissants, large
8 slices cheese, such as gouda, baby swiss, cheddar, etc.
½ pound deli-sliced ham
8 slices bacon, cooked
For the eggs
5 eggs, large
Splash milk
Salt and pepper
1 tablespoon butter
Fresh chives, for garnish
Instructions
Instructions
1-Preheat oven to 350°F: Preheat oven to 350°F.
2-Combine dijon, butter and honey in a: Combine dijon, butter and honey in a small bowl. Microwave for about 20 seconds until butter is melted; stir to combine.
3-Use a serrated knife to slice the: Use a serrated knife to slice the croissants in half horizontally. Brush the dijon butter over the cut sides of the croissants.
4-Layer the bottoms of the croissants with: Layer the bottoms of the croissants with a slice of cheese, ham, bacon, and a final slice of cheese. Add the tops of the croissants. Place on a baking sheet.
5-Bake in the preheated oven for 10-15: Bake in the preheated oven for 10-15 minutes, until the cheese is melted and the tops of the croissants are golden.
6-While the croissants bake, whisk together the: While the croissants bake, whisk together the eggs and milk with a splash of salt and pepper.
7-Melt 1 tablespoon of butter in a: Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Add the eggs and cook to a soft scramble, 2-3 minutes. Transfer to a bowl.
8-After removing the croissants from the oven,: After removing the croissants from the oven, add cooked eggs to each sandwich. If desired, garnish with fresh chives.
- Prep Time: 10 min
- Cook Time: 15 min
- Method: mixed
Nutrition
- Serving Size: 1 sandwich
- Calories: 863 kcal
- Sugar: 16 g
- Sodium: 1756 mg
- Fat: 60 g
- Saturated Fat: 30 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 372 mg
