Scale

🟡 For the Sandwiches:

4 large croissants, halved

4 large eggs

1 tbsp milk or cream

1 tbsp butter

4 slices cheese (cheddar, Swiss, or Gruyère)

4 slices cooked bacon, sausage patties, or deli ham

2 tbsp Dijon or whole grain mustard

Salt and pepper to taste

Optional Add-Ins:

Sautéed spinach, arugula, avocado slices, or tomato

1. In a bowl, whisk together eggs, milk, salt, and pepper.

2. In a nonstick skillet, melt butter over medium heat. Add eggs and scramble until just set. Remove from heat.

3. Lightly toast croissant halves in a toaster oven or skillet, cut side down, until warm and crisp.

4. Spread mustard on the bottom half of each croissant.

5. Layer with cheese, scrambled eggs, and your chosen protein. Add optional extras if desired.

6. Top with the other half of the croissant and serve warm.

Wrap leftovers in foil and store in the fridge for up to 2 days. Reheat in oven at 350°F until warmed through.

Great for meal prep—assemble ahead and reheat in the morning.

Swap in vegan cheese and meat alternatives to make this plant-based.

Keywords: croissant breakfast sandwich, mustard egg sandwich, easy morning recipe