Breakfast Croissant Sandwich Bake
Servings 8
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.
Video
Notes
You can experiment with the sandwich fillings and use ham, turkey, or bacon instead and gruyere, cheddar, or provolone for the cheese.
