Croissant Breakfast Sandwiches
Some mornings require breakfast on the run. These breakfast croissants are perfect for that. Make a big batch, wrap them in parchment paper, then store in the freezer. A quick microwave minute later, then you're out the door.
What you'll need: Makes 8 whole croissant sandwiches
12 eggs
4 oz cheddar cheese, hand shredded
1 tsp heavy cream, or half and half
pinch of salt
8 croissants
8 oz pkg deli ham
Mayo + Herb Sauce
1/3 cup mayo
2 Tbsp parsley, chopped
1 Tbsp basil, chopped
1 green onion, chopped
pinch of salt
How to make it:
Crack all 12 eggs into a medium size mixing bowl. Add a splash of cream and a pinch of salt. Whisk together until combined. Set aside.
Hand shred your cheese. Please, please do not use pre-shredded bagged cheese. There are extra preservatives added to that cheese that interferes with the melting ability. It doesn't ooze like a shredded block would; plus the flavor isn't matched. It's worth the extra step.
Pour the eggs into a large nonstick skillet; add the cheese and a pinch of salt. Cook over low-medium heat. Push the eggs from the outside to the center, rotating until they begin to firm. Don't overcook the eggs. You want them slightly wet.
In a small dish, make the mayo and herb mixture. Spread a thin layer inside a sliced croissant.
Add a layer of eggs, then a couple slices of ham.
Cut in half and wrap individually in parchment paper. Place into a freezer ziplock bag and store frozen for up to 6 months.
To reheat, place the parchment-wrapped sandwich in the microwave for 30 second intervals until it's heated through.
Enjoy!