This Croissant Breakfast Sandwich is your fancy, morning quick fix! A buttery, flaky croissant stuffed with gooey cheese, fluffy eggs, crispy mortadella, peppery rucola, and a touch of basil pesto—this is the kind of breakfast that makes you excited to wake up.
Table of Content
One bite of my croissant breakfast sandwich and your mornings will go from “hit snooze” to “let’s do this”!
Breakfast and brunch are my happy places. There’s something about those early hours that just call for both sweet and savory creations, like my classic French Toast or German-style Potato Pancakes.
Let’s face it, the breakfast sandwiches at cozy cafes and brunch spots are undeniably tempting, and if you're anything like me, you’ll often find yourself finding it hard to resist stopping by for a quick bite.
With this homemade version, you get all the crispy, savory, and gooey goodness—way more satisfying than those grab-and-go options! And really easy too!
The buttery croissant with oozing, melty cheese and soft scrambled eggs, topped with crispy mortadella, while fresh arugula cuts through the richness; and the cherry on top: a swipe of green pesto to lift it all with a burst of herby freshness.
And if you’ve got one or two-day-old stale croissants hanging around, consider this recipe your chance to give them a delicious, oomph-worthy transformation.
Whether you’re hosting a brunch, throwing together a last-minute party spread, or prepping freezer-friendly make-ahead treats, this croissant egg sandwich will be the one everyone talks about long after the plates have been wiped clean.
This isn’t just a croissant sandwich—it’s a breakfast makeover!
For more delicious sandwich ideas, be sure to check out my Crispy Chicken Burger, Cheeseburger with Jalapenos, Sourdough Grilled Cheese and Chicken Caesar Sandwich.
Why You'll Love This
- Easy croissant breakfast sandwich recipe that's perfect for busy mornings or a cozy weekend treat.
- A make-ahead breakfast that's also freezer-friendly, saving you time without sacrificing flavor.
- Effortless yet elegant and hearty, making it ideal for brunches, parties, or even meal prepping.
- Use halved croissants or mini croissants for a customizable, crowd-pleasing option everyone will enjoy!
Ingredients & Substitutions
See recipe card for quantities.
- Croissants - Flaky croissants are the star of this sandwich. Get fresh croissants from the bakery, pre-packed from the grocery store, use 1-2 day old ones or make your own, it’s your choice.
- Butter - I use unsalted butter to cook the eggs. If you use salted butter, you can reduce the salt in the whisked eggs.
- Cheese - The combination of sharp cheddar cheese and mozzarella is what gives this sandwich that perfect melty, gooey texture. You can swap in gouda, swiss cheese, peppery jack, provolone, American cheese, or even a creamy brie if you're in the mood for something different!
- Egg - I use 1 ½ egg per sandwich. You can adjust to how much egg you want.
- Seasonings - Salt, crushed black pepper, dried oregano and optionally crushed red pepper for a little heat.
- Mortadella - I’ve used chicken mortadella for a lighter, savory touch, but you can totally switch it up with your favorite cold cuts— turkey, salami, sucuk, or even roasted beef for a crisp, salty crunch.
- Arugula - Also called rocket or rucola, this adds a fresh, peppery kick that balances out the richness of the cheese and eggs. If you don’t have arugula, you can use baby spinach, or even mixed greens of your choice.
- Basil Pesto - You can use store-bought pesto for convenience or make your own.
How To Make Croissant Breakfast Sandwich
These breakfast croissant sandwiches are so easy, yet so fancy and wholesome.
- Prep the Croissants: Slice croissants, add cheese to the bottoms, brush the tops with egg wash, and bake at 375°F (190°C) for 6-8 minutes on a sheet pan until toasted and cheese melts.
- Cook the Eggs: Melt butter over low heat and pour in the eggs. Gently stir as the edges set, pushing and folding until mostly cooked. Remove from heat, cover, and let sit covered for 1-2 minutes.
- Crisp the Mortadella: Pan-fry mortadella slices until crispy, sprinkle with mozzarella, and layer them on top of the eggs.
- Assemble & Serve: Add arugula, spread pesto on the top halves, close the egg croissants, and enjoy!
Expert Tip: Don’t overcook the eggs—scramble them gently over low heat to keep them soft and creamy. And if you don't like that wet look, take them off from the stove but cover with the lid. This way they will be cooked thoroughly yet still maintain their creaminess.
What To Pair With Croissant Sandwich
- Refreshing beverages: Pair your croissant sandwich with my caramel latte, refreshing mango iced tea, or the zesty strawberry basil lemonade.
- Fresh and vibrant sides: My jalapeño cucumber salad will add a spicy crunch, while crispy parmesan potatoes bring a savory, golden crispiness to the table.
- Sweet treats: Finish off with my mini blueberry muffins, indulgent chocolate chip pecan cookies, or a slice of this rich chocolate marbled banana bread.
Breakfast Croissant Filling Ideas
This croissant breakfast sandwich is incredibly versatile, making it easy to tailor to your taste or what you have on hand. Here are some fun and delicious ways to switch things up:
- Switch up the bread by using English muffins, bagels, or even a biscuit for a new take.
- Swap out the mortadella for crispy bacon (beef), turkey, or smoked salmon, or skip the meat entirely and throw in some avocado or sautéed mushrooms for something lighter.
- Play with sauces and spreads like hot honey, avocado lime crema, cream cheese, or red pesto to add some zing or richness. Garlic aioli and chipotle mayo pair amazingly too!
- If scrambled eggs aren’t your vibe, go for a sunny side-up or hard-boiled egg. And if you’re not an egg person, just skip it!
- Go sweet by adding a drizzle of honey, a spread of Nutella, mascarpone or some fresh fruit like sliced strawberries or bananas for a sweet breakfast version.
Want something more simple yet satisfying? Try my egg salad sandwich!
Make Ahead & Storage
For meal prep, prepare a big batch, layer the ingredients—scrambled eggs, cheese, and meat—on the bottom half of the croissant. Close with the top half of the croissant, but be sure not to overfill to prevent the croissants from becoming soggy. Wrap the sandwich tightly in plastic wrap or aluminum foil.
You can store them in the refrigerator for up to 2 days, or freeze them for up to a month.
To reheat, place the refrigerated sandwich on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or air fry at 350°F (175 °C) for about 5-8 minutes, or until heated through and the cheese is melted. If frozen, bake for 18-20 minutes or thaw sandwich before reheating.
FAQs
For sweet options, you can fill your croissant with jams, chocolate spread, or fresh fruit and whipped cream. For savory, try eggs, cheese, turkey bacon, sausage, or avocado. You can also mix and match to suit your taste!
Yes! You can assemble the sandwiches and refrigerate them for up to 2 days or freeze for up to a month! Read my Make Ahead & Storage for details.
Absolutely! If you're not into croissants, you can swap for an English muffin, bagel, or even a soft roll. Just choose something that will hold up to the filling!
Simply swap out the meat for something like sautéed mushrooms, avocado, or even a veggie sausage patty. You can also add some extra cheese for a rich, savory bite.
More Breakfast Recipes
- Quick & Easy French Toast
- Kartoffelpuffer (German-style Hash Browns)
- Banana Date Smoothie
- Mushroom & Cheese Omelette
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📖 Recipe
Croissant Breakfast Sandwich
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.
Video
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
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