4-Ingredient Croissant Breakfast Sandwiches
With only four main ingredients, these flaky, buttery Croissant Breakfast Sandwiches make mornings a breeze. Enjoy them fresh out of the oven or prep a batch to freeze for busy mornings or quick grab-and-go lunches. They reheat perfectly and taste just as good as the day you made them.
Why You’ll Love This Recipe
- Delicious – All ages love them.
- Easy – Very simple instructions and only four main ingredients.
- Batch Cooking – Makes 12 sandwiches at once, saving you time.
- Freezer-Friendly – Prep in bulk and freeze.
- Customizable – Swap out bacon for ham or swap out the type of cheese.
Ingredients
The ingredients are SO simple. Other than a little salt, pepper, and butter, here are the four main ingredients you’ll need…
Ingredient Notes
- Mini croissants – ”Mini croissants” are not a standard size in stores. We noticed every store/bakery has a different size of “mini”. My store sold them in packs of 12. So, we gave you the ounces as a way to judge what size to choose. You may turn out a few more or less sandwiches than us because of that. Or you could try making your own using this America’s Test Kitchen recipe.
- Eggs – Though we like them scrambled, you could use the same method we use in our Frozen Breakfast Sandwiches to make them more uniform.
- Bacon – You could substitute ham or Canadian bacon
- Cheese – This can be swapped with any cheese you like.
Optional Add-Ins or Variations
- Mince and add in fresh chives to the egg mixture while cooking.
- Try a different cheese like Colby Jack, Pepper Jack, Havarti, Gruyere, or Swiss.
- Use panini bread or ciabatta instead of croissants. We have a delicious bread machine panini bread recipe.
How to Make Croissant Breakfast Sandwiches
Prep Your Ingredients
Most of your time will be spent prepping the ingredients. You can do these in advance and store them in the fridge until you’re ready to assemble.
Assemble Sandwiches
Evenly divide scrambled eggs among the bottom of the croissants. Top each sandwich with two halved pieces of bacon and 1 halved slice of cheese. Place the tops on each sandwich.
Bake
Bake on the sheet pan for 3-5 minutes or until the cheese begins to melt. Serve warm immediately.
Testing Notes from Polly’s Kitchen
- Don’t get too hung up on the size of croissants. Like I said above, ”mini croissants” are not a standard size in stores. We noticed every store/bakery has a different size of “mini”. That’s why we gave you the ounces as a way to judge what size to choose.
- Check ingredients on the croissants. We noticed that the butter only croissants often have far fewer and cleaner ingredients.
- You don’t have to toast the croissants. My family preferred them this way as it provided a little more texture but when I tested not toasting them, the sandwiches were still delicious.
- I liked layering the cheese on the top so it melts down over the egg and bacon.
- You could easily substitute deli ham in for the bacon.
How to Freeze Croissant Breakfast Sandwiches
Freeze For Later: Follow steps 1-5. Wrap each sandwich in foil, place in a freezer bag (squeeze out excess air), and freeze.
Prepare from Frozen: Preheat oven to 375°F. Place frozen breakfast sandwiches that are still wrapped in foil in the oven and bake for about 25 minutes or until heated through. Alternatively, thaw overnight in the fridge and bake at 350°F in the oven for 3-5 minutes.
Recipe FAQs
No, we tested freezing them and had no problems with them losing their texture. Just follow our directions to cook them from frozen.
No, you can skip this step. I prefer to toast them, as it adds a little more texture, but I tested it without toasting and the sandwiches were still good.
Just adjust the ingredients accordingly. The cook times will be close to the same. It’s hard to mess this recipe up!
More Individual Freezer Breakfast Recipes
How to Video
Croissant Breakfast Sandwiches
Ingredients
- 12 mini croissants* (about 10 ounces; halved horizontally)
- 1/2 tablespoon butter (enough to coat the bottom of the pan)
- 8 large eggs (lightly beaten)
- 6 tablespoons milk (any kind)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 slices fully-cooked bacon (halved)
- 6 slices sharp cheddar cheese (halved)
Instructions
- Preheat oven to 350°F.
- Lay croissants open on a sheet pan and toast in the oven until they start to brown, approx 3-4 minutes. (This is an optional step but recommended.)
- In a small bowl, whisk together eggs, milk, salt, and pepper.
- Melt butter in a large non-stick skillet over medium heat until bubbly (but do not let it brown). Add egg mixture to the skillet and scramble gently with a spatula until cooked through, 3-5 minutes. Set aside.
- Evenly divide scrambled eggs among the bottom of the croissants. Top each sandwich with two halved pieces of bacon and 1 halved slice of cheese. Place the tops on each sandwich.
- Bake on the sheet pan for 3-5 minutes or until the cheese begins to melt.
- Serve warm immediately.
Freezer Instructions
Notes/Tips
- *”Mini” croissants are not a standard size in stores. We noticed every store/bakery has a different size of “mini”. So, we gave you the ounces as a way to judge what size to choose. You may turn out a few more or less sandwiches than us because of that. But this recipe is hard to mess up!
- Check ingredients on the croissants. We noticed that the butter only croissants often have far fewer, cleaner ingredients.
- Toasting the croissants is optional. My family preferred them this way as it provided a little more texture but when I tested not toasting them, the sandwiches were still delicious.
- You could easily substitute deli ham in for the bacon or swap in a different kind of cheese.
Nutrition
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