Croissant Breakfast Sandwich Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Toss the halved baby potatoes with olive oil, garlic powder, paprika, 0.75 tsp salt, and 0.25 tsp black pepper in a bowl until evenly coated.

Arrange the potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping once halfway, until golden brown and tender when pierced with a fork.

When the potatoes are done, remove from oven and toss with chopped parsley if using. Keep warm while you prepare the sandwiches.

Split the croissants horizontally and place them on a baking sheet, cut side up. If you like them warmed, toast in the oven at 350°F (175°C) for 4–6 minutes until slightly crisp; otherwise keep at room temperature.

Prepare the scrambled eggs

Crack the 6 eggs into a bowl, add 3 tablespoons whole milk, 1 tsp salt, 0.5 tsp black pepper, and whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon of butter. Once melted and foamy, pour in the egg mixture. Let the eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the pan bottom. Continue cooking slowly, folding the eggs every few seconds until they form soft curds and are still slightly glossy — about 3–4 minutes total. Remove from heat and stir in remaining 1 tablespoon butter and chopped chives (if using) to finish; the residual heat will set them perfectly.

Assemble each sandwich: place 2 oz (about 2 slices) of ham on the bottom half of each croissant, top with a generous portion of warm scrambled eggs (roughly 1/6 of the eggs per sandwich), then top with about 2 oz Brie slices. Close the croissant. If you prefer the Brie to melt slightly, return assembled sandwiches to a 350°F (175°C) oven for 3–5 minutes or briefly place in a skillet, cut-side up, until cheese softens.

Serve each croissant breakfast sandwich alongside a portion of the roasted potatoes. Enjoy warm.