Elevated Croissant Egg Sandwich with Ham and Cheese

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Well, I did it. I finally made a savory, non baked-good breakfast. It’s not muffins. It’s not oatmeal, or quick bread, or French toast. Nope. It’s a croissant egg sandwich.

That’s right. I said it. A croissant egg sandwich. Who even am I? It’s a question I whisper to myself over and over as I stare into a mirror and eat this savory breakfast sandwich.

And not just any breakfast sandwich either. This one is elevated. It’s got croissant, and egg of course. But also ham and cheese!

And if that wasn’t fancy enough for you, the top of this croissant sandwich is actually an egg in a hole. And, it’s all baked in the oven to make it easy peasy to make larger batches instead of one at a time!

Mind blown, amiright? Have you had egg in a hole? It’s something I used to have as a kid, and I still make pretty frequently for my husband.

It’s basically, well, an egg that’s cooked in a hole cut out in a piece of bread. Sometimes it’s a little more fancy, but that’s the basics of it.

This is my inspired recipe for our current Cozy Mystery Cooking Club theme, breakfast, which is based off our current read.

Sip + Sanity and I choose the cozy mystery we’ll read in the club, and then the theme for recipes to go with it! This month’s pick is Scone Cold Killer by Lena Gregory, which is about an all-day breakfast café!

I’d be a liar if I said egg in a hole and then this croissant egg sandwich was the first thing to spring to mind for this month’s inspired theme recipe.

I definitely went more my usual baking, sweet breakfast route in the form of coffee cake at first. But it did. not. work.

Maybe some day I will revisit it, but for now, I’d be happy if I never saw, ate, or baked a coffee cake ever again!

When that recipe didn’t work, I decided to go the opposite route with a savory breakfast instead. Specifically, egg in a hole! But then I wanted to fancy it up.

So this egg in hole, ham and cheese, breakfast croissant creation was born. It does seem to have a few steps but that’s just because I wanted to clearly explain what I was doing.

Once you run through the recipe, you’ll see it’s actually not too hard and can really be a back pocket recipe for an elevated breakfast.

It would be great for upcoming holidays, something you can make in larger batches in the oven instead of standing over a hot stove all morning. And all in all it probably only takes about 20 minutes once you get used to the recipe!

So let’s get to the recipe, shall we?

Croissant Egg Sandwich with Ham and Cheese

I actually had the presence of mind for once to take pictures of the step by step for this recipe. So I’ll plop those down below, and hopefully it will help to visualize the recipe a little bit.

But first, lets take a look at what you need to make this breakfast sandwich recipe.

What Ingredients Do You Need

• 2 tbsp butter, softened to room temp
• 6 croissants, cut in half ( larger ones are slightly easier to work with, but medium size is cool too)
• 12- 24 thin slices of plain or black forest ham** (deli style)
• 6-12 slices of cheddar cheese*** (deli style)
• 6 eggs
• Salt and Pepper

A couple notes here…I used medium sized croissants, which is perfectly cool. But you can also use the larger, bakery style croissants, which I think are slightly easier to work with as far as the egg in hole part goes.

Totally up to you. If you use the smaller croissants though, I suggest the smaller ranges of ham and cheese slices…which would be 2 slices of ham and 1 slice of cheese per croissant.

If you go with the larger croissants, I would suggest adjusting to your taste and adding in more ham and cheese if you like those things. I would recommend 4 slices of ham and 2 slices of cheese per croissant in that case.

What Equipment Do You Need

• sheet pan or large baking dish*
• a sharp knife and a butter knife
• spatula

And that’s it! *The baking dish method I prefer, but it needs to be large enough to hold all 12 halves of croissant, in a single layer.

Step by Step

Okay, let’s go through the step by step for these breakfast sandwiches.

Step 1: Preheat the oven to 400 degrees Fahrenheit. Lightly spray a sheet pan or large baking dish with non-stick spray.

Take the top halves of the split croissants. Using a sharp knife, cut an oblong hole in the center of each of the croissant tops, leaving about ½ inch of clearance on all sides, and set aside the cut outs. Butter the bottoms of these croissant halves with about ½ tsp of butter each and set aside.

Step 2: Take the other halves (the bottom half) of the croissants. Spread each one with about ½ a tsp of softened butter on their bottoms and place the buttered side down on your pan.

Layer 2-4 slices (see recipe notes) of ham onto each bottom croissant half.

Cut the slices of cheese in half, and layer 2-4 cheese halves (see recipe notes) on top of the ham. Place the pan in the oven for 3 minutes.

Step 3: When the ham and cheese halves have been in the oven for 3 minutes and the cheese has started melting, take the pan out. Place the top croissant halves, butter side down, into the pan (not on top of the other halves, but the actual baking pan).

Carefully crack an egg into the center hole of each croissant top. You may get some overflow if your eggs are larger than the croissants. (If this happens, I suggest using the croissant top hole cut outs to soak up some of the extra egg white on the pan. Just swirl them around in there and set them on the pan wherever they fit to cook). Sprinkle the eggs with salt and black pepper.

Step 4: Place the baking pan back into the oven, and bake for about 5-6 minutes until the egg whites have cooked. If you don’t like runny egg yolks, you can cook them a few minutes longer but check that they don’t over cook.

Step 5: When the egg whites are cooked, remove the pan from the oven. Place one croissant top half (with the egg) on top of each croissant bottom (with the ham and cheese), to form a sandwich.

Pop the hole cut out from the top halves of the croissants on top of the sandwich if you wish or just eat them on the side!

Serve warm and enjoy!

There you go! Once you go through it once, I promise it will be easier. This recipe will be perfect for holidays, as a savory breakfast to counteract all the sweets!

Plus, you can make many at a time, so no standing over a hot stove or oven all morning. I made this recipe for 6 croissants, but you can make as many as you want to really. Just make sure you scale up the ingredients, and have big enough pans!

So what do you think? Does this elevated croissant egg sandwich sound like something you’ll love to try? I’d love to know how you like it!

xoxo

5 from 2 votes

Elevated Croissant Egg Sandwich with Ham and Cheese

Croissant breakfast sandwich that is baked in the oven. An egg in a hole on top, with ham and cheese melted on a croissant bottom.

Print Recipe

Prep Time:15 minutes mins

Ingredients

• 2 tbsp butter softened to room temp
• 6 croissants cut in half (larger ones are slightly easier to work with, but medium ones are fine too)
• 12- 24 thin slices of plain or black forest ham** deli style
• 6-12 slices of cheddar cheese*** deli style
• 6 eggs
• Salt and Pepper

Instructions

• Preheat the oven to 400 degrees fahrenheit. Lightly spray a sheet pan or large baking dish* with non-stick spray.
• Take the top halves of the split croissants. Using a sharp knife, cut an oblong hole in the center of each of the croissant tops, leaving about ½ inch of clearance on all sides, and set aside the cut outs. Butter the bottoms of these croissant halves with about ½ tsp of butter each and set aside.
• Take the other halves (the bottom half) of the croissants. Spread each one with about ½ a tsp of softened butter on their bottoms and place the buttered side down on your pan.
• Layer 2-4 slices (see notes) of ham onto each bottom croissant half. Cut the slices of cheese in half, and layer 2-4 cheese halves*** on top of the ham. Place the pan in the oven for 3 minutes.
• When the ham and cheese halves have been in the oven for 3 minutes and the cheese has started melting, take the pan out. Place the top croissant halves, butter side down, into the pan (not on top of the other halves, but into the actual baking pan).
• Carefully crack an egg into the center hole of each croissant top. You may get some overflow if your eggs are larger than the croissants**** see note if this happens. Sprinkle the eggs with salt and black pepper.
• Place the baking pan back into the oven, and bake for about 5-6 minutes until the egg whites have set. If you don’t like runny egg yolks, you can cook them a few minutes longer but check that they don’t over cook.
• When the egg whites are set, remove the pan from the oven. Place one croissant top half (with the egg) on top of each croissant bottom (with the ham and cheese), to form a sandwich. Pop the hole cut out from the top halves of the croissants on top of the sandwich if you wish or just eat them on the side!
• Serve warm and enjoy!

Notes

*The baking dish method I prefer, but it needs to be large enough to hold all 12 halves of croissant, in a single layer.
**use your best judgement…if you have smaller croissants, try two slices of ham layered per croissant, but if you have large bakery style croissants, try four.
***one slice per small croissant, or two for larger bakery style croissants.
****if you have egg white overflow, I recommend taking the croissant piece you cut out to make the hole, and swishing it around to soak up the egg white and then laying that down in the pan to cook too.

Course: Breakfast, Main Course

Keyword: baked, breakfast, brunch, dinner, easy, holiday, main

Servings: 6 sandwiches

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