Easy Croissant Breakfast (Ready-to-Print Version)
Buttery croissants, eggs, cheese, and ham or bacon come together for a quick and delicious morning treat.
# What You’ll Need:
→ For the sandwiches
01 -
8 bakery fresh croissants
02 -
8 large eggs
03 -
8 slices American cheese
04 -
8 slices deli ham or 4 slices thick cut cooked bacon
05 -
3 tablespoons vegetable or canola oil
06 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Slice each croissant in half horizontally with a serrated knife, taking care not to crush the pastry.
02 -
Arrange croissant halves cut side up on a large sheet pan. Broil on high for 2 to 3 minutes until lightly golden and crisp, monitoring closely to avoid burning.
03 -
Pour the vegetable or canola oil into a large nonstick skillet. Heat over high until shimmering but not smoking.
04 -
Crack all eggs into the hot skillet in a single layer. Break each yolk with a fork or spatula to ensure even cooking.
05 -
Reduce heat to medium-low. Season generously with freshly ground black pepper. Cook eggs thoroughly, flipping once the whites are set, until fully cooked with no runny areas.
06 -
Place a slice of ham or half a slice of cooked bacon onto the bottom half of each toasted croissant. Top with a cooked egg and a slice of American cheese, ensuring the cheese covers the egg.
07 -
Position the top croissant half onto each sandwich. Microwave each sandwich individually for 15 seconds to melt the cheese while keeping the croissant crisp. Serve immediately.
# Handy Tips:
01 -
These sandwiches can be premade, individually wrapped, and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
02 -
To reheat, microwave refrigerated sandwiches for 30 seconds or frozen sandwiches for 60 to 90 seconds until hot throughout.
03 -
For best results, broil croissants just before assembling to maintain crispness.
04 -
Vegetarian variation: Replace ham or bacon with thick slices of tomato or avocado.