Breakfast Croissant Sandwiches (Freezer Friendly!)
Breakfast Croissant Sandwiches are the PERFECT way to start your morning! Make a big batch (this recipe makes 12 sandwiches!) and pop the leftovers in the freezer so you can pull them out on busy weekday mornings.
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You know I love freezer meals, but I haven’t shared a ton of breakfast freezer meals! I am definitely a fan of savory, egg-focused breakfasts, especially the fact that eggs are a good source of protein which not only keeps us full and energized all morning long, but helps support bone and muscle health. I also love that eggs are so versatile, not only for breakfast, but for lunch and dinner too! My kids are on a big hard-boiled egg kick lately, and Marc and I make scrambled eggs multiple times a week. Lately, however, we’ve been loving these freezer-friendly Croissant Breakfast Sandwiches.
This recipe makes TWELVE breakfast sandwiches, which, unless you’re feeding a crowd, means you will have a lot of leftovers. Or as I see it - a lot of future breakfasts that you can pull out of the freezer. These are so perfect for busy school mornings, when everyone needs a filling breakfast to start their day!
Ingredients in Breakfast Croissant Sandwiches
- Eggs
- Heavy Cream
- Salt
- Pepper
- Bell Peppers - orange and red
- Canadian Bacon
- Shredded Cheddar Cheese
- Croissants
Other Helpful Tools
- Baking Sheet
- Whisk
- Plastic Wrap
- Aluminum Foil
- Large Spatula
How to Make Freezer Croissant Breakfast Sandwiches
To start, whisk up the eggs and cream, along with some salt and pepper. Next, saute a red and orange bell pepper until they’re softened. You can get pretty creative with the veggies in these egg sandwiches, using whatever you have on hand and prefer! I have also used chopped kale, mushrooms, and onions.
Next, add some chopped up Canadian bacon and cook just for a few minutes. Add this mixture to a baking sheet that has been sprayed very well with cooking spray, and then add the whisked eggs on top of the meat and vegetables. Sprinkle with a good amount of cheese, and then bake! The eggs are baked until the center is set, about 15-20 minutes. To ensure food safety, eggs should be cooked to 160 °F. Then, cut the sheet pan of eggs into rectangles.
Place the eggs on croissants and then enjoy! For the sandwiches that you are freezing, first wrap tightly in plastic wrap, and then in foil. This prevents freezer burn. Freeze until you’re ready to eat!
Once you’re ready to eat them, defrost them in the microwave for 3 minutes and then place them under a broiler for 2-3 minutes to get the croissant a little toasted. Then enjoy!
Breakfast Croissant Sandwiches
Ingredients
- 12 large eggs
- ⅓ cup heavy cream or milk
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 red bell pepper seeds and stems removed, diced
- 1 orange bell pepper seeds and stems removed, diced
- 6-8 ounces Canadian bacon chopped
- 1 ½ cups shredded cheddar cheese
- 12 croissants
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, whisk together the eggs, cream, salt, and pepper. Set aside.
- In a skillet, heat olive oil over medium-high heat and add the bell peppers.
- Cook until slightly softened, about 5-6 minutes.
- Add the Canadian bacon and cook another 4-5 minutes.
- Grease a baking sheet (approximately 18"x13") well with cooking spray.
- Spread the bell pepper and Canadian bacon mixture evenly on the baking sheet.
- Pour the eggs over the veggies and then sprinkle with cheese.
- Bake in the preheated oven for 16-18 minutes, until the eggs are set. To ensure food safety, eggs should be cooked to 160 °F.
- Cut the eggs into rectangles and then place on croissants.
- To freeze: wrap each sandwich in plastic wrap and then foil, and freeze.
- To reheat: remove the foil and plastic wrap and microwave on defrost for 3 minutes, or until center is no longer frozen. Broil for 2-3 minutes, until the croissant is a little flaky and crispy. Enjoy!
