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Croissant Breakfast Sandwich
This croissant breakfast sandwich is an easy yet hearty meal made with buttery croissants, fluffy eggs, gooey cheese, crispy mortadella and fresh arugula. It's perfect for a delicious breakfast or brunch, meal prepping, and easily customizable with your favorite toppings.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 854 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 large croissants
- 1 tablespoon butter
- ½ cup cheddar shredded
- ¾ cup mozzarella shredded, divided
- 3 large eggs
- salt & pepper to taste
- ½ teaspoon crushed red pepper optional
- ½ teaspoon crushed black pepper
- 4 mortadella (chicken)
- ¼ cup arugula
- 2 tablespoon basil pesto
Instructions
- Slice the croissants in half lengthwise. Place them on a baking tray lined with parchment paper.
- Add mozzarella and cheddar cheese to the bottom halves, and brush egg wash on the tops. Bake in a preheated oven at 375°F (190°C) for 6-8 minutes, until the cheese melts and the croissants are golden and toasty.
- Meanwhile, whisk the eggs with salt. In a medium pan, melt butter over low heat and pour in the eggs. As the edges begin to set, gently swipe with a rubber spatula allowing the uncooked egg to spread around the pan. Continue pushing and folding the eggs until they are almost cooked.
- Turn off the heat and remove from the stove, avoiding overcooking, as the residual heat will finish the cooking process. Cover with a lid for 1-2 minutes.
- In the same pan, in the remaining butter cook the mortadella slices, overlapping two slices per side. Once crispy on the bottom, flip them, sprinkle mozzarella on top, and cook until the second side is crispy.
- Divide the scrambled eggs evenly between the two croissants, layering them on top of the melted cheese. Place two overlapped mortadella slices on each croissant, over the eggs.
- Add a handful of arugula to each sandwich. Smear pesto sauce under the croissant tops and close the sandwich.
- Your croissant breakfast sandwiches are ready to serve! Enjoy warm.
Cup of Yum
Notes
- These croissant sandwiches are quite loaded and rich. Depending on your appetite this recipe can be shared between 2-4 people.
- You can also use a toaster oven or air fryer for toasting the croissants.
- For meal prep, wrap the prepared sandwich tightly in aluminum foil or cling wrap, and store in the fridge for up to 2 days or freeze for up to 1 month.
- Reheat in an air fryer or oven, at 350°F (175°C) for 6-12 minutes (depending on your choice of appliance) if refrigerated, or 18-20 minutes if frozen, until heated through.
Nutrition Information
Serving
1sandwich
Calories
854kcal
(43%)
Carbohydrates
32g
(11%)
Protein
39g
(78%)
Fat
63g
(97%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Trans Fat
0.3g
Cholesterol
393mg
(131%)
Sodium
1661mg
(69%)
Potassium
331mg
(9%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
2035IU
(41%)
Vitamin C
0.5mg
(1%)
Calcium
514mg
(51%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 854
% Daily Value*
| Serving | 1sandwich | |
| Calories | 854kcal | 43% |
| Carbohydrates | 32g | 11% |
| Protein | 39g | 78% |
| Fat | 63g | 97% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 393mg | 131% |
| Sodium | 1661mg | 69% |
| Potassium | 331mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2035IU | 41% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 514mg | 51% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.