There’s something magical about starting your day with a warm, flaky croissant sandwich. These Breakfast Croissant Sandwiches combine buttery, golden pastry with savory breakfast favorites for a morning meal that feels both indulgent and satisfying.
Whether you’re hosting weekend brunch or need a special breakfast to fuel a busy day, these sandwiches strike the perfect balance between cafe-quality and homemade comfort. The contrast of crisp, flaky exterior and soft, cheesy filling makes every bite something to savor.
Why You’ll Love This
- Quick assembly with minimal cooking skills required
- Customizable for picky eaters or dietary preferences
- Perfect for meal prep—make ahead and reheat when needed
- Portable breakfast option for busy mornings
- Impressive enough for guests but simple enough for weekdays
Ingredients
- 6 slices bacon
- 1 pound maple breakfast sausage
- 8 large eggs
- ¼ cup whole milk
- Salt and pepper to taste
- 1 cup Colby Jack cheese, shredded
- 6 croissants, sliced in half
- Fresh chives, minced (for garnish)
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 420°F and line a baking sheet with foil. Lay bacon slices on the sheet and bake for 10-15 minutes until crispy. Transfer to a paper towel-lined plate.
- Form the breakfast sausage into 6 even rectangles to fit the croissants better. Heat a skillet over medium heat and cook sausage patties for 7-8 minutes per side until fully cooked through.
- While sausage cooks, whisk together eggs, milk, salt, pepper, and shredded cheese in a bowl. Keep refrigerated until ready to cook.
- Remove cooked sausage from heat and cover to keep warm. Switch oven to broil. Place split croissants on a baking sheet and broil until lightly toasted. Set aside.
- Heat a large skillet over medium-high heat and spray with cooking spray. Add the egg mixture and cook, stirring frequently with a rubber spatula, until eggs are fluffy and cooked through.
- Whisk together mayonnaise, Dijon mustard, and maple syrup in a small bowl. Spread sauce on both halves of each croissant, then layer with scrambled eggs, sausage patty, bacon, and a sprinkle of fresh chives.
Tips & Variations
- Substitute bacon with turkey bacon, ham, or vegetarian sausage for different flavor profiles
- Add baby spinach or arugula for a fresh element
- Try different cheese varieties like Swiss, pepper jack, or goat cheese
- For a spicy kick, add a dash of hot sauce or sliced jalapeños
- Make-ahead tip: Assemble everything except avocado the night before, then reheat in the oven at 300°F for 10 minutes
- For a lighter version, use egg whites instead of whole eggs
Serving Suggestions
These breakfast croissant sandwiches pair beautifully with fresh fruit on the side—try berries or citrus segments for a bright contrast to the rich sandwich. For a complete brunch spread, serve alongside a light mixed green salad dressed with lemon vinaigrette and a pot of freshly brewed coffee or mimosas.
Notes
- Store assembled sandwiches (without avocado) wrapped in foil in the refrigerator for up to 2 days
- For best texture, eggs should be soft but fully cooked
- Croissants should be fresh for the best experience—day-old croissants may be too dry
- Add avocado just before serving to prevent browning
FAQs
Can I freeze these sandwiches?
Yes, you can freeze assembled sandwiches without the avocado. Wrap tightly in plastic wrap and foil, freeze for up to 1 month, and reheat from frozen in a 350°F oven for 15-20 minutes.
How do I keep the croissants from getting soggy?
Toast the croissants lightly before assembling and make sure your scrambled eggs aren’t too wet. If making ahead, store components separately and assemble just before serving.
Can I make these with regular bread instead?
Absolutely! While you’ll lose the distinctive croissant flakiness, these work well with English muffins, bagels, or toast as alternatives.
What’s the best way to reheat leftovers?
For best results, reheat in a 300°F oven for 8-10 minutes. Microwaving is quicker (30-45 seconds) but may make the croissant slightly chewy rather than crisp.
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