Breakfast Croissant Sandwich Recipe

Cook bacon

If using bacon: Heat a large skillet over medium heat. Lay bacon slices in a single layer and cook 4–6 minutes per side until crispy (times vary by thickness). Transfer to a paper towel-lined plate to drain. Keep skillet - do not wash yet - for toasting croissants if desired.

Cook ham

If using thick-cut ham: Heat a large skillet over medium-high heat with 1 tsp olive oil or a small pat of butter. Add ham slices and sear 1–2 minutes per side until edges are lightly browned and warmed through. Transfer to a plate and reduce heat to medium for eggs.

Crack the eggs into a medium bowl. Add the milk, half the salt (1/2 tsp) and half the pepper (1/2 tsp). Whisk until just combined and slightly frothy. This produces creamy, tender eggs.

Melt 1 tablespoon unsalted butter in a nonstick skillet over low–medium heat. Pour in the egg mixture and let it sit undisturbed for 10–15 seconds until edges begin to set.

Using a silicone spatula, gently pull the cooked edges toward the center, tilting the pan to allow uncooked egg to run underneath. Repeat gently every 10–15 seconds until curds form but eggs remain slightly moist and custardy, about 3–5 minutes total.

When the eggs are nearly done, stir in the chopped chives (if using) and the remaining salt and pepper. Remove from heat; residual heat will finish them. Keep eggs warm while you assemble sandwiches.

Slice each croissant horizontally but not all the way through (or fully split if preferred). If you kept the bacon skillet, you can toast croissants face-down in that skillet over medium heat for 30–60 seconds until lightly golden. Alternatively, brush cut sides with the remaining 1 tablespoon butter and toast in a separate skillet or under a broiler for 1–2 minutes until golden.

Place a slice of cheddar on the bottom half of each warm croissant. Divide the scrambled eggs evenly among the four croissants, placing them on top of the cheese so the heat melts it slightly.

Top eggs with two slices of cooked bacon or two slices of seared ham per sandwich (adjust to preference). Close the croissant and press gently to meld.

Optional: Return assembled sandwiches to the warm skillet for 30–60 seconds per side over low heat, pressing lightly with a spatula to further melt the cheese and crisp the exterior. Remove and serve immediately.