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Croissant Breakfast Sandwiches
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5 from 1 vote

Breakfast Croissant Sandwiches

An larger batch of breakfast sandwiches on croissants!
Prep Time30 minutes
Cook Time20 minutes
Freeze Time4 hours
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 12 sandwiches
Calories: 422kcal

Ingredients

  • 12 large eggs
  • 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!

Nutrition

Calories: 422kcal | Carbohydrates: 28g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 505mg | Potassium: 236mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1521IU | Vitamin C: 26mg | Calcium: 153mg | Iron: 2mg