Croissant Breakfast Sandwich Recipe
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.
Servings 12 sandwiches
Calories 493kcal
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
Serving: 1croissant | Calories: 493kcal | Carbohydrates: 38g | Protein: 23g | Fat: 27g