BREAKFAST CROISSANT RECIPES

CROISSANT BREAKFAST SANDWICH | KITCHN

Croissant Breakfast Sandwich | Kitchn image

Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.

Provided by Kelli Foster

Categories Danish Sandwich Baked good Croissant Breakfast sandwich Egg dish Breakfast Breakfast sweet

Total Time 1800S

Prep Time 900S

Cook Time 900S

Number Of Ingredients 9

Ingredients

12 large eggs
1/2 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
6 croissants, halved horizontally
2 tablespoons Dijon mustard
6 slices thinly sliced deli ham (about 4 ounces)
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)

Steps:

Place the eggs in a large bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.
Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.
To assemble the sandwiches, spread about 1 teaspoon of the mustard over the cut-side of each croissant bottom. Place a slice of ham over the bottom piece of each croissant. Top each with a heaping 1/2 cup of scrambled eggs and 1/4 cup of cheese. Place the top half of each croissant over the sandwich.
To serve immediately: Arrange a rack in the middle of the oven and heat to 350°F. Place the sandwiches on a baking sheet. Bake until the cheese is melted, 8 to 10 minutes.Reheating: If not serving immediately, tightly wrap each sandwich with aluminum foil and store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.

Nutrition Facts : SaturatedFatContent 7.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 8.0 g, SugarContent 2.3 g, ServingSize Serves 12, ProteinContent 12.8 g, FatContent 14.7 g, Calories 217 cal, SodiumContent 367.8 mg, FiberContent 0.6 g, CholesterolContent 0 mg

CROISSANT BREAKFAST CASSEROLE RECIPE - FOOD.COM

Croissant Breakfast Casserole Recipe - Food.com image

Adapted many years ago from a recipe in the Calgary Herald newspaper. It is a no fail recipe! Easy for the beginner cook and looks very elegant. Can be doubled and tripled with no problem! Cook time does not take into consideration overnight sitting time, so plan ahead!!

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Steps:

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
Melt butter in a fry pan.
Saute mushrooms and green onion until tender and liquid has evaporated.
Set aside.
Beat together eggs and milk.
Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
Position croissant tops over the bottoms, cut side down.
Let stand over night in the refrigerator.
Bake at 350*F for 25 to 30 minutes or until set.
Cover with foil if browns too quickly.

Nutrition Facts : Calories 590.6, FatContent 37.5, SaturatedFatContent 21, CholesterolContent 292.8, SodiumContent 649.7, CarbohydrateContent 33.2, FiberContent 2, SugarContent 8.2, ProteinContent 30.1

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