For years I’ve loved the taste of a delicious make ahead croissant. Recently I discovered that I could make ahead breakfast sandwiches at home whenever I wanted to enjoy an amazing meal.
I was very surprised that making these sandwiches was so easy and so cost effective. They tasted delicious, didn’t take much time, and were so much healthier than the ones from the store.
If you are in the mood for a delicious meal right before you leave for work, and don’t want to deal with a long drive home from work, make ahead croissant breakfast sandwiches for that special treat. Not only are they easy to make, but they are also a great way to impress your friends!
Before you turn on the oven you can even add some interesting ingredients to make them more appealing. Before long you will be looking forward to those late night meals again!
It’s springtime again and with all the springtime activities, my family always wants to sit down and have a nice hot breakfast. One of the best things about making make ahead croissant breakfast sandwiches is that you can make them whenever you want.
They are easy to make ahead of time and they are great for any time of day. If you are looking for a quick and easy meal that you can grab on the go or prepare in advance, then these make ahead recipes for croissant dough are perfect!
Croissant Breakfast SandwichCourse: BreakfastCuisine: AmericanDifficulty: Easy
Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.
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
- 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.
- Storage: The foil-wrapped sandwiches can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reference : thekitchn.