Croissant Breakfast Sandwich
This croissant breakfast sandwich is topped with scrambled eggs, cheese, and fresh basil. It tastes like something you would get at a restaurant, but it's so easy to make at home! It's a delicious way to use those store-bought croissants and is a delicious way to elevate your breakfast or brunch menu.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, croissants, easy breakfast, sandwich
Servings: 1
Calories: 790kcal
- 1 croissant, large
- 2 tablespoon butter, divided
- 2 eggs
- sharp cheddar cheese
- fresh basil leaves
Take your croissant and slice it in half, so you can use it to make a sandwich. A bread knife works great for slicing.
To a skillet over medium heat, add 1 tablespoon butter and let melt. Swirl the butter around so it coats the bottom of the pan.
Add the croissant halves to the pan, face down. Cook for 1-2 minutes, checking frequently until croissant is nicely browned but not burnt.
Once croissant is toasted, set it on a plate. Wipe out the bottom of the pan, if needed.
Take 2 eggs and crack them into a small bowl. Scramble them with a fork.
Add 1 tablespoon of butter to the skillet, letting it melt, and swirling it around. Once melted, add the eggs and cook, stirring frequently, until eggs are scrambled and cooked, about 2-3 minutes.
Calories: 790kcal | Carbohydrates: 28g | Protein: 29g | Fat: 62g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 482mg | Sodium: 895mg | Potassium: 244mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2252IU | Vitamin C: 0.4mg | Calcium: 481mg | Iron: 3mg