Croissant Breakfast Sandwiches
10 min
Prep Time
15 min
Cook Time
25 min
Total Time
12
Sandwiches
Ingredients
- 12 mini croissants
- 8 large eggs
- ¼ cup half-and-half
- 12 slices Canadian bacon
- 4 slices sharp white cheddar, each cut into 4 squares
- Salt and pepper to taste
- Optional: chopped veggies or cooked sausage in the egg mix
Instructions
- Preheat the oven to 350°F. Beat the eggs, half-and-half, salt, and pepper.
- Grease a muffin tin and fill each cup ¼ to ⅓ full. Cover with parchment and bake 15 minutes, until the eggs are set.
- Take the eggs out and let them cool completely so the sandwiches don’t get soggy when you wrap them.
- Split the mini croissants. Layer: bottom croissant, Canadian bacon, a cheese square, an egg, another cheese square, top croissant.
- Wrap each sandwich in freezer wrap. Fridge up to 4 days or freeze up to 3 months (best within a month).
- To reheat from frozen: unwrap, wrap in a paper towel, microwave 45 seconds, flip, then another 45 seconds to 1 minute. Stand 2 minutes. From the fridge, 3–5 minutes at 350°F also works.