MAKE-AHEAD BAKED EGG SANDWICHES
Easy baked egg breakfast sandwiches. Another frugal recipe that can be made ahead and frozen, then microwaved for fast breakfasts on the run. Try using other cheeses for extra flavor. I used Colby-Jack Slices. My boys loved this recipe!
Provided by DonnaTMann
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 3h30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
- Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
- To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.
Nutrition Facts : Calories 576 calories, Carbohydrate 29.2 g, Cholesterol 363 mg, Fat 41 g, Fiber 1.5 g, Protein 22.2 g, SaturatedFat 21.6 g, Sodium 843 mg, Sugar 8.2 g
CROISSANT EGG SANDWICHES
Categories Sandwich Milk/Cream Egg Breakfast Brunch Quick & Easy Cream Cheese Sausage Arugula Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Arrange salami slices in 1 layer on a large baking sheet lined with parchment paper. Bake until edges are crisp and beginning to curl, 10 to 12 minutes.
- Transfer salami to a rack to cool, arranging it in 1 layer. (Slices will crisp as they cool.) Leave oven on and discard parchment paper.
- Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
- While croissants toast, whisk together eggs, milk, cream cheese, salt, and pepper until eggs are combined well (cream cheese won't blend into egg mixture completely).
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, scraping up cooked egg with a heatproof rubber spatula and letting raw egg run underneath, until egg is set, about 3 minutes. Season eggs with pepper.
- Assemble croissant sandwiches with arugula, eggs, and crisped salami.
BACON EGG SALAD CROISSANTS
"A great way to jazz up an old favorite" is how Julee Wallberg describes the swift sandwiches that she creates in Reno, Nevada. The creamy filling gets a taste boost from bacon and plenty of crunch from diced celery.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.
Nutrition Facts : Calories 521 calories, Fat 36g fat (12g saturated fat), Cholesterol 370mg cholesterol, Sodium 1088mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
RANCH EGG SALAD CROISSANT SANDWICHES
Make and share this Ranch Egg Salad Croissant Sandwiches recipe from Food.com.
Provided by carolinafan
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut each egg in half.
- Remove yolk; place in large bowl. Mash yolks with fork.
- Stir in onions, salt, pepper and ranch dressing.
- Chop egg whites; stir into yolk mixture.
- To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.
Nutrition Facts : Calories 436.6, Fat 29.4, SaturatedFat 10.4, Cholesterol 323.4, Sodium 800, Carbohydrate 28.6, Fiber 1.9, Sugar 8.2, Protein 13.6
ITALIAN SAUSAGE & EGG CROISSANTS
Steps:
- In a large bowl, combine the cheese, jalapeno and herbs. Crumble sausage over mixture and mix well. Shape into eight patties. , In a large nonstick skillet over medium heat, cook patties for 4-5 minutes on each side or until no longer pink. Set aside and keep warm., Whisk the eggs, milk, salt and pepper. In another large nonstick skillet, melt half of the butter over medium-high heat. Add half of the egg mixture to the skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cover and cook 1-2 minutes longer or until top is set. Slide eggs onto a plate; cut into four wedges. Repeat with remaining butter and egg mixture., Spread mayonnaise over croissants; layer with sausage patties, eggs, tomato and avocado. Replace tops.
Nutrition Facts : Calories 741 calories, Fat 58g fat (22g saturated fat), Cholesterol 322mg cholesterol, Sodium 1293mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.
CROISSANT CLUB SANDWICH
This is a to-die-for club sandwich. Don't skip on the veggies. We always eat our sandwiches with a fruit salad. Perfect for a hot summer day!
Provided by Messy Lissa
Categories Meat and Poultry Recipes Turkey Breasts
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mash avocado in a bowl using a fork or potato masher. Stir garlic salt, lemon juice, and oregano into mashed avocado.
- Arrange split croissants on a work surface. Place 2 slices turkey on bottom half of each croissant. Layer 1 slice Swiss cheese and 2 bacon slices atop each turkey layer. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
- Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
- Open each sandwich and place 2 tomato slices and 1 lettuce leaf atop bacon layer. Lightly spread 1 teaspoon mustard and 1/4 the avocado mixture onto each croissant top. Return each top to each sandwich.
Nutrition Facts : Calories 570.6 calories, Carbohydrate 41.2 g, Cholesterol 87.2 mg, Fat 36 g, Fiber 9.1 g, Protein 24.5 g, SaturatedFat 14.4 g, Sodium 1447.4 mg, Sugar 9.3 g
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