• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cherry on my Sundae
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Breakfast

    Breakfast Croissant Sandwich Bake

    Published: Dec 18, 2022 · This post may contain affiliate links

    Sharing is caring!

    Jump to Recipe

    This breakfast croissant sandwich bake brings together soft scrambled eggs with ricotta and chives, is layered between apricot jam-spread croissants, and is topped with prosciutto, gouda, and a golden parmesan crust. This easy-to-make and versatile dish promises a delicious twist to your morning routine.

    breakfast croissant sandwich bake
    breakfast croissant sandwich bake
    breakfast croissant sandwich bake

    What makes this dish special

    It might sound strange but I only make breakfast casseroles during December. It's the only time of the year when I have to make breakfast for a large crowd and what could be easier than a casserole? Overnight gingerbread french toast is usually my go-to but this year I wanted a savory brunch dish. Here enters a breakfast croissant sandwich bake! Imagine a buttery croissant sandwiched with ricotta chive scrambled eggs, apricot jam, prosciutto, and gouda cheese, and that's what you have here.

    When I had the idea to make a breakfast croissant sandwich bake, I knew I didn't want to make strata. I wanted eggs layered in the sandwich rather than pouring an egg mixture over them. Yes, you're essentially making breakfast sandwiches. But because they're baked, you can assemble them beforehand and serve a big crowd at once. Perfect for Christmas or any time you're hosting!

    Ingredients

    • Eggs: The soft scrambled eggs add a creamy filling to the sandwiches while providing protein and substance.
    • Ricotta: The soft cheese lightens the scrambled eggs, adding a creamy texture. You can also use mascarpone for richer scrambled eggs.
    • Chives: The herb adds a subtle flavor to the soft scrambled eggs. You can also use scallions or omit them completely.
    • Apricot jam: The sweet spread compliments the salty prosciutto while adding another layer of flavor to the sandwiches.
    • Dijon mustard: The smooth sharp mustard adds another layer of flavor, complimenting the jam and meat. You can also use whole grain mustard if you prefer.
    • Prosciutto: The Italian dry-cured ham adds the salty component to the sandwich. Other options include thinly sliced turkey, capicolla, salami, or bacon.
    • Gouda: The mild creamy cheese is a great compliment to the prosciutto. You can also use cheddar, provolone, gruyere, or meunster.

    How to make breakfast croissant sandwich bake

    Step 1: Prepare sandwiches

    The risk with having scrambled eggs in the sandwich is that it can get rubbery if overcooked. However, if you soft scramble the eggs, you can avoid this problem. Stirring in ricotta also helps keep the eggs nice and creamy.

    soft scrambled ricotta eggs

    When I buy croissants from the market, I have to toast them before eating them. They're infinitely better when they come hot out of the oven. In this case, it actually works in our favor that store-bought croissants are a bit soft. That way, they'll have a chance to crisp up perfectly.

    spread condiments

    Cut the croissants in half and spread a generous amount of apricot jam on one side. Then, spread Dijon mustard on the other half. If you don't like mustard, you can skip it entirely. However, I think dijon and apricot jam go hand in hand.

    assemble sandwiches

    Top the bottom croissant with two slices of prosciutto or good-quality sliced ham. Two slices don't seem like a lot but prosciutto is very salty so a little goes a long way.

    Pile on the scrambled ricotta chive eggs on top followed by sliced gouda.

    Step 2: Bake

    Top the sandwiches with the remaining croissant half and brush the tops with butter. Sprinkle the parmesan cheese and black pepper mixture on top for a little cacio-e-pepe flavor.

    top with parmesan

    Then, pop the breakfast croissant sandwiches in the oven and bake until golden brown, about 15-18 minutes.

    If you like, you can even make a batch of this breakfast croissant sandwich bake and freeze it for later. Wrap the sandwiches individually and freeze them for up to 1 month. To reheat them, just pop them in the oven for the best results.

    I'm not going to lie, I was amazed at how delicious these sandwiches were. The apricot jam with the prosciutto, creamy eggs, nutty gouda, and mustard work incredibly well together. Feed these to a group and hopefully, they'll think so too!

    breakfast croissant sandwich bake

    Frequently asked questions

    Can I prepare this dish ahead of time?

    Yes, you can assemble the sandwiches ahead of time and refrigerate them. Bake when ready to serve for a quick breakfast.

    Is there a vegetarian option for the prosciutto?

    Yes, you can substitute prosciutto with vegetarian options like plant-based deli slices or skip it for a meat-free version.

    What sides pair well with this sandwich bake?

    Fresh fruit, a side salad, or a bowl of yogurt can complement this dish nicely.

    Can I freeze these sandwiches?

    Yes, these sandwiches freeze well. Wrap the sandwiches individually and freeze them for up to 1 month. To reheat them, just pop them in the oven for the best results.

    breakfast croissant sandwich bake

    More breakfast sandwich recipes

    Looking for more breakfast sandwich ideas? Try these:

    • The Ultimate Breakfast Sandwich
    • Spicy Fried Egg Sandwich
    • Pork Belly Breakfast Biscuit Sandwich
    • Fried Egg Tartine with Braised Kale

    Recipe

    Print Recipe

    Breakfast Croissant Sandwich Bake

    Total Time45 minutes mins
    Course: Breakfast
    Cuisine: American
    Keyword: sandwich
    Servings: 8
    Author: Cherry on My Sundae

    Ingredients

    • 2 tablespoons butter
    • 12 large eggs beaten
    • ¾ cup ricotta
    • 1 tablespoon chopped chives
    • salt and pepper
    • 8 croissants halved
    • ½ cup apricot jam
    • ½ cup dijon mustard
    • 16 slices prosciutto or good quality ham
    • 8 slices gouda cheese
    • 2 tablespoons melted butter
    • ¼ cup grated parmesan
    • 1 teaspoon black pepper

    Instructions

    • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
    • Melt 2 tablespoons butter in a large saute pan over medium-high heat. Soft scramble eggs, removing from heat when the eggs are just beginning to set but are still wet. Stir in ricotta and chives, and season with salt and pepper. Let cool slightly.
    • Spread apricot jam on the bottom halves of each croissant. Spread dijon mustard on the top halved. Arrange bottom halves on preparing baking sheet. Pile two slices of prosciutto on top followed by scrambled eggs, and a slice of gouda per croissant. Top with remaining croissant half.
    • Combine parmesan and black pepper in a small bowl. Brush tops of croissants with butter and sprinkle parmesan pepper mixture on top. Bake sandwiches for 15-18 minutes or until golden brown. Remove from heat and serve immediately.

    Notes

    You can experiment with the sandwich fillings and use ham, turkey, or bacon instead and gruyere, cheddar, or provolone for the cheese.

    Sharing is caring!

    More Breakfast

    • Apple Cream Cheese Stuffed Bagel Bites
    • Bacon Egg and Cheese Scallion Wraps
    • Cheesy Toast with Tomato Butter
    • Peanut Butter Cinnamon Bread

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

    More about me →

    Subscribe

    Join my email list and get recipes delivered straight to your inbox!

     
     
     
     
     

    Seasonal Favorites

    • Cranberry Pear Hand Pies
    • Prosciutto Wrapped Brussels Sprouts with Strawberry Balsamic
    • Hazelnut Chocolate Pie
    • Bruleed Cauliflower with Chorizo Breadcrumbs

    Footer

    ↑ back to top

    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    Privacy Policy