Easy Croissant Breakfast Sandwich (Printer-Friendly Version)
Toasted croissants, soft eggs, ham or bacon, and melted cheese create a comforting morning classic.
# What You'll Need:
→ Sandwich Components
01 -
8 large bakery-fresh croissants
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8 slices American cheese
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8 slices deli ham or 4 slices cooked thick-cut bacon, halved
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8 large eggs
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3 tablespoons vegetable oil or canola oil
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Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Slice each croissant in half horizontally using a sharp serrated knife. Arrange halves cut side up on a large sheet pan, ensuring space between each. Broil for 2 to 3 minutes until lightly golden and crisp, watching closely to avoid burning.
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Heat vegetable oil in a large nonstick skillet over high heat until shimmering. Crack all eggs into skillet in a single layer. Break the yolks immediately after cracking using a fork or spatula for even cooking.
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Reduce heat to medium-low. Sprinkle eggs with freshly ground black pepper, cook thoroughly, flipping once when the whites are set, ensuring no runny parts remain.
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Place one slice of ham or half a slice of bacon on the bottom half of each toasted croissant. Add one cooked egg, then cover surface with one slice of American cheese.
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Top each with the upper croissant half. Microwave each sandwich individually for 15 seconds to melt cheese and warm sandwich, ensuring croissants stay crisp. Serve immediately.
# Additional Tips:
01 -
To prevent soggy croissants, microwave each sandwich only briefly just until the cheese melts.
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Sandwiches can be wrapped individually and refrigerated for up to 3 days or frozen for up to 3 months.