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American

Croissant Breakfast Sandwiches

Warm croissants are filled with scrambled eggs, heated ham, and melted cheddar. The eggs are cooked until no liquid remains so the sandwich is fully set.

Prep
12 min
Cook
14 min
Total
26 min
Servings
4
Difficulty
Easy
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Croissant sandwich split open to show scrambled eggs, ham, and melted cheddar

Why you’ll love it

  • The croissants are warmed, not toasted hard, so the layers stay tender.
  • Eggs scrambled with a spoon of milk stay soft, then cook until the curds are set and 160°F.
  • Deli ham is already cooked. It is heated until steaming so the sandwich is hot in the center.
  • Cheese goes on while the eggs are hot so it melts without a second long bake.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 350°F. Set the croissants on a sheet pan and warm them 5 minutes, until the outsides are crisp at the edges and the insides are hot. Split them in half.

  2. 2

    Whisk the eggs, milk, salt, and pepper until the yolks are fully broken.

  3. 3

    Melt the butter in a skillet over medium-low heat. Pour in the eggs.

  4. 4

    Let the eggs sit 15 seconds, then push them gently with a spatula so large soft curds form. Keep cooking until no uncooked liquid remains.

  5. 5

    Check the center of the eggs with a thermometer. They should read 160°F and look fully set, not shiny or wet.

  6. 6

    Add the ham to the edge of the skillet and warm it 1 minute, until it is steaming.

  7. 7

    Lay cheddar on the bottom half of each croissant. Spoon on the eggs and ham. Sprinkle with chives.

  8. 8

    Close the sandwiches. If the cheddar is not melted, return them to the oven for 2 minutes.

Pro tips

  • Medium-low heat is the whole trick. High heat makes the eggs watery and then rubbery.
  • Use croissants that are already baked. This is an assembly, not a laminating project.
  • Salt the eggs in the bowl so the seasoning is even.

Easy substitutions

cooked ham
cooked turkey slices, heated until steaming
cheddar cheese
Swiss cheese
chives
sliced green onions

Storage and reheating

Storage

Refrigerate leftover sandwiches within 2 hours. Keep them covered up to 2 days. The croissant will soften.

Reheating

Wrap in foil and warm in a 325°F oven for 10 minutes, until the center is hot. Microwave 45 seconds only if you can accept a softer pastry.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
458
Protein
22 g
Carbs
34 g
Fat
26 g
Fiber
2 g

Moderate · Oven, Stovetop

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients