Baked Croissant Breakfast Sandwiches
Baked Croissant Breakfast Sandwiches made with fluffy and cheesy scrambled eggs, sliced ham, sharp cheddar cheese, on buttery croissants. Easy to make-ahead and free for grab-n-go meals too!
Servings 8 sandwiches
- 8 croissants, sliced in half
- 8 slices sharp cheddar cheese
- 8 slices deli ham
- 6 large eggs
- 1/3 cup Horizon Organic Whole Milk
- salt and pepper, to taste
- 1/2 cup Horizon Organic Shredded Mozzarella Cheese
Preheat oven to 350 degrees. Arrange bottom half of croissants in Ia single layer on a large rimmed baking sheet. Place one slice of ham and one slice of cheese on each croissant. In a medium bowl whisk together eggs, milk, salt, and pepper. Pour egg mixture into greased pan or skillet over medium-high heat. Cook for 2-3 minutes. Use a wooden spoon or a rubber spatula to gently stir the eggs, being sure to scrape the bottom of the pan as you are stirring so eggs cook evenly.
Once eggs begin to look mostly cooked, stir in shredded mozzarella cheese until melted and combined, then finish cooking eggs to your liking. Remove from heat.
Top ham and cheese with a large scoop of scrambled eggs. Top with second half of the croissant buns. Bake in preheated oven for 10 minutes or until cheddar cheese is melty and croissants are toasted.
Serve immediately OR allow to cool completely before wrapping individually in plastic wrap and freezing. To reheat, unwrap, place on a paper towel and microwave for 1 minute or until heated through.