Breakfast meal prep has to check two boxes for me: it needs to be easy, and it still needs to taste good when I reheat it. These Croissant Breakfast Sandwiches do both. Buttery, flaky croissants are loaded with eggs, cheese, and your favorite breakfast meat, then you can stash a batch in the freezer for mornings when cooking is not happening. I also love that you can switch up the fillings, so you aren’t eating the exact same sandwich all week.
You will also love my Meal Prep Freezer Breakfast Sandwiches.
I love using this sandwich parchment paper to wrap these!
Croissant Breakfast Sandwich Ingredients
- Eggs: You can keep the eggs plain, or add veggies if you want more of an omelet. That's my favorite!
- Milk: I like whole milk best. It adds just enough richness to keep the eggs soft, fluffy, and creamy without making them heavy. Since you're usually only adding a small amount, it's worth using whole milk if you have it. I've made baked eggs with 2% milk, half-and-half, heavy cream, and even unsweetened almond milk. They all work. If you want extra rich and custardy eggs, use half-and-half or a splash of heavy cream.
- Garlic Powder, Salt, and Pepper
- Croissants: I like to grab these at Costco because they are so cheap! Supermarket bakeries or local bakeries will work, too.
- Bacon or Sausage: Bacon is my favorite go-to. For sausage, I recommend this. Turkey bacon or turkey, chicken sausage will also work.
- Cheese
How to Make Croissant Breakfast Sandwiches
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Oven and Egg Mixture: Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until fully combined. You can use a standard whisk, hand blender, or actual blender.
- Bake the Eggs: Spray a 9x13 baking dish with cooking oil. Pour the egg mixture into the dish and bake for 18-22 minutes, or until the eggs are set in the center. Remove from the oven and allow them to cool slightly.
- Cook the Breakfast Meat: While the eggs bake, cook the bacon or sausage according to package directions. Transfer to a paper towel-lined plate and allow it to cool. If you are using pre-cooked meat, don't cook it.
- Assemble the Sandwiches: Cut the baked eggs into portions that fit the croissants. Layer the bottom half of each croissant with bacon or sausage, then eggs, and then and a slice of cheese. Top with the remaining croissant halves.
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Croissant Breakfast Sandwich Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 12 eggs You can also use 3 cups/24 ounces of liquid egg whites
- ¼ cup milk Any milk works, the more fat in the milk, the fluffier the eggs will be. Plant based milk or skim milk will work, but the eggs won't be as fluffy.
- ½-1 teaspoon garlic powder
- salt and pepper to taste
- 24 slices bacon or 12 sausage rounds Feel free to use turkey bacon or sausage.
- 12 croissants Sliced in half or down the middle to stuff.
- 12 slices cheese Sliced in half to fit the croissant.
- cooking oil
Optional Egg Add-Ins (These can be folded into the egg mixture)
- 2-3 cups sliced fresh spinach Frozen spinach works if you defrost and drain the water.
- ½ cup diced bell peppers
- ½ cup diced onions
Instructions
- Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until fully combined. You can use a standard whisk, hand blender, or standard blender.If you're adding veggies, add them here.12 eggs , ¼ cup milk , ½-1 teaspoon garlic powder, salt and pepper to taste
- Spray a 9x13 baking dish with cooking oil. Pour the egg mixture into the dish and bake for 12 minutes. Open the oven and check the eggs. The edges of the pan will usually set first. Use a spoon or spatula to stir and push the edges of the pan in and push eggs from the middle toward the edges so the eggs cook evenly. Close the oven and bake an additional 8-10 minutes. The eggs are done when the center is set and no longer jiggles when you gently shake the pan. Since oven temperatures vary, I always go by visual cues rather than relying solely on the clock. A metal baking pan will cook faster than a glass or ceramic pan. Keep a watchful eye. You don't want overcooked dry eggs.cooking oil
- Remove from the oven and allow them to cool before slicing.
- While the eggs bake, cook the bacon or sausage. I like to slightly undercook these, so they aren't super crisp. If using these for meal prep, the bacon or sausage will get reheated again later, you don't want it to be overcooked later. But if you are eating these all at once, go ahead and make the bacon crispy!24 slices bacon or 12 sausage rounds
- Transfer to a paper towel-lined plate and allow it to cool. If you are using pre-cooked meat, don't cook it.
- Cut the baked eggs into portions that fit the croissants. I cut 12 rectangles/squares. Layer the bottom half of each croissant with bacon or sausage, then eggs, and then and a slice of cheese. You may have to slice up your bacon, eggs, or cheese to fit the croissant. Top with the remaining croissant halves.12 croissants, 12 slices cheese
- Allow the assembled sandwiches to cool completely if you plan to wrap them. This step is important because trapped steam can create excess moisture and lead to soggy sandwiches.
- Wrap each sandwich individually in plastic wrap, foil, or parchment paper and place them in a freezer-safe bag or container. I like to use parchment paper first, and then wrap them in foil. The paper helps maintain texture and the foil will prevent freezer burn and ice crystals from forming. I don't use plastic wrap, but it will work.
Notes
- If your eggs start to rise/puff up, poke a small hole to let out the excess air. They will fall.
- Don’t Overfill: Croissants are delicate. Too many fillings will make the sandwiches difficult to eat and more likely to fall apart.
- Cook Eggs Until Just Set: If you plan to freeze and reheat the sandwiches, avoid overcooking the eggs. They’ll cook a little more when reheated.
- Let Everything Cool Before Freezing: Assemble freezer sandwiches with cooled eggs and meat. Trapping steam inside the sandwich can create ice crystals and soggy croissants.
- Use Fully Cooked Meat: Bacon, sausage, ham, turkey sausage, or your favorite breakfast meat will all work. Drain excess grease before assembling.
- Watch Watery Add-Ins: Tomatoes, mushrooms, spinach, and other vegetables can release moisture. Cook and drain them well before adding them, especially for freezer sandwiches.
- Wrap Them Individually: For meal prep, wrap each sandwich tightly before placing them in a freezer-safe bag or container. This makes it easy to grab one at a time.
- Freeze Without Sauces: Mayo, aioli, and other creamy sauces may not freeze well. Add those after reheating for the best texture.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Finally, a recipe that uses the croissants from Costco! Use bakery-style croissants that are sturdy enough to hold the eggs, cheese, and meat without falling apart. Fresh or day-old croissants both work great. I wouldn’t use anything overly delicate because you want these to hold up once assembled and reheated.
Absolutely. That’s one of the best things about them. Assemble the sandwiches, store them in the refrigerator, and reheat when you’re ready to eat. They’re also perfect for making a big batch and freezing.
Yes! Let all of the cooked ingredients cool completely before assembling the sandwiches. This is important because trapping steam inside will make the croissants soggy.
My favorite way is to wrap each sandwich tightly in sandwich paper and then foil. You can use plastic wrap instead of sandwich wrap, but I would still recommend using foil on top of it. Then place them in a freezer-safe bag or airtight container.
The combination of both sandwich wrap and foil is because the paper wrap will seal in moisture and help protect the texture of the sandwich. The foil will help prevent ice crystals.
Freezing them individually means you can grab exactly what you need without thawing the entire batch.
For the best flavor and texture, I recommend eating them within 2-3 months.
No. You can reheat them straight from frozen, but thawing overnight in the refrigerator will shorten the reheating time and usually gives you a more evenly heated sandwich. I prefer to thaw them first.
If you reheat from frozen, cook for 10-15 minutes at 300 degrees in the air fryer. If using the microwave, defrost it according to the microwave instructions, then heat until warm.
The oven or air fryer is great if you want to bring some crispness back to the croissant. The microwave is the fastest option, but the croissant will be softer. Make sure the center of the sandwich is hot before serving. I use the air fryer at 350 degrees until warm.
Let your eggs and breakfast meat cool before assembling, avoid watery vegetables, and don’t load the sandwich with wet sauces before freezing. You can always add sauce after reheating.
Bacon, breakfast sausage, turkey sausage, ham, Canadian bacon, or even leftover cooked steak work. Just make sure any meat you use is fully cooked before assembling the sandwiches.
Don’t overcook them the first time. Cook the eggs until they’re just set since they’ll cook a little more when you reheat the sandwich.
Variations and Substitutions
- Breakfast sausage
- Turkey sausage
- Ham
- Canadian bacon
- Steak
- Turkey bacon
- Cheddar cheese
- American cheese
- Pepper Jack cheese
- Swiss cheese
- Provolone cheese
- Colby Jack cheese
- Monterey Jack cheese
- Scrambled eggs
- Egg whites
- Spinach
- Bell peppers
- Onions
- Mushrooms
- Jalapeños
- Avocado
- Tomatoes
- Hot sauce
- Sriracha
- Pesto
More Breakfast Recipes
Sweet Potato Oatmeal
Southern Grits with Cheese
Tortilla Breakfast Pizza
Crispy Breakfast Crunchwrap
Seafood Quiche
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