Croissant Egg Sandwiches Recipes

CROISSANT CLUB SANDWICH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mash avocado in a bowl using a fork or potato masher. Stir garlic salt, lemon juice, and oregano into mashed avocado.
• Arrange split croissants on a work surface. Place 2 slices turkey on bottom half of each croissant. Layer 1 slice Swiss cheese and 2 bacon slices atop each turkey layer. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
• Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
• Open each sandwich and place 2 tomato slices and 1 lettuce leaf atop bacon layer. Lightly spread 1 teaspoon mustard and 1/4 the avocado mixture onto each croissant top. Return each top to each sandwich.

FREEZER CROISSANT BREAKFAST SANDWICHES

Steps:

• Heat olive oil in large skillet over medium high heat. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Fill croissants with eggs, ham and cheese to make 8 sandwiches. Wrap tightly in plastic wrap and place in the freezer. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. Serve immediately.

MAKE-AHEAD BAKED EGG SANDWICHES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
• Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
• To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

CROISSANT BREAKFAST SANDWICH

Steps:

• In a griddle or frying pan, over medium heat, cook eggs over-easy.
• Preheat oven to broil.
• Cut croissants, and place the top and bottom of each croissant center-side up on a baking sheet.
• Top the bottom of each croissant with two eggs, 3 strips of bacon, 1/4 the avocado slices, and one slice of cheddar cheese.
• Broil the open-faced sandwiches, as well as the tops of each croissant, for 1-2 minutes until cheese is melted and the croissant starts to crisp slightly.
• Remove from the oven, place the top of each croissant on each bottom, and serve warm.

CROISSANT EGG SANDWICHES

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Arrange salami slices in 1 layer on a large baking sheet lined with parchment paper. Bake until edges are crisp and beginning to curl, 10 to 12 minutes.
• Transfer salami to a rack to cool, arranging it in 1 layer. (Slices will crisp as they cool.) Leave oven on and discard parchment paper.
• Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
• While croissants toast, whisk together eggs, milk, cream cheese, salt, and pepper until eggs are combined well (cream cheese won't blend into egg mixture completely).
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, scraping up cooked egg with a heatproof rubber spatula and letting raw egg run underneath, until egg is set, about 3 minutes. Season eggs with pepper.
• Assemble croissant sandwiches with arugula, eggs, and crisped salami.