Baked Croissant Breakfast Sandwiches
Flaky and buttery croissants filled with scrambled eggs, fresh vegetables, and melty cheese are the perfect treat for breakfast or brunch. Eat right away or wrap them up and store in the fridge for a few days and simply reheat in a 325°F oven before serving.Ingredients
8 Stew’ Butter Croissants, sliced in half horizontally
8 slices Honey Ham
1-1/2 tsp. Canola Oil
3 Tbsp. Red Bell Peppers, chopped
1 cup Organic Baby Spinach
6 large Eggs
1/3 cup Stew Leonard’s Whole Milk
1 cup Stew’s Shredded Sharp Cheddar Cheese
Kosher Salt, to taste
Pepper, to taste
Preheat oven to 350°F. Arrange bottom half of croissants in single layer on a large-rimmed baking sheet.
Place one slice of ham on each half of a croissant.
In 8-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion. Cook for about 2 minutes, stirring frequently, until tender. Stir in spinach and cook just until wilted. Remove vegetables to a small bowl.
In medium bowl, whisk together the eggs, milk, salt, and pepper. Reheat skillet over medium-high heat and add remaining oil. Pour egg mixture into pan. Gently stir and cook for 1-2 minutes. Add the vegetable mixture and cheese and gently stir. Finish eggs to desired doneness and remove from heat.
Top the ham with a scoop of scrambled eggs. Top with second half of croissant. Bake for about 5 minutes or until cheddar cheese is melty.
Eat right away or wrap well and store in the fridge for a few days or in the freezer for up to a month.