Ham Egg & Gruyère Croissant Breakfast Sandwiches

Flaky French croissants meet café brunch culture in these savory handhelds, layered with ham and nutty Gruyère. Soft-set eggs and a swipe of Dijon finish the bake, with optional hot honey for a sweet kick.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 560 cal
• 28g protein
• 32g carbs
• 35g fat
• 2g fiber

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Ingredients

• 4 large all-butter croissants
• 2 tbsp Dijon mustard
• 8 oz thinly sliced deli ham
• 1 cup Gruyère cheese, shredded
• 4 large eggs
• 2 tbsp whole milk or cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 2 tbsp fresh chives, snipped
• optional drizzle hot honey or maple syrup

Instructions

1. 1Preheat the oven to 350°F. Slice the croissants horizontally almost all the way through, leaving a hinge. Open them and spread the cut sides lightly with Dijon mustard.
2. 2Layer the bottom half of each croissant with folded slices of ham (per sandwich) and a generous handful of shredded Gruyère. Place the open sandwiches on a baking sheet.
3. 3In a medium bowl whisk the eggs, milk, salt, and pepper until fully blended and slightly frothy.
4. 4Melt the butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook slowly, stirring gently with a silicone spatula, until soft curds form and the eggs are just set but still glossy, 3 to 4 minutes. Remove from heat and fold in most of the chives.
5. 5Divide the soft scrambled eggs evenly among the four croissant bottoms, mounding them over the ham and cheese. Close the tops of the croissants.
6. 6Bake the assembled sandwiches for 8 to 10 minutes until the croissants are warm and flaky and the cheese is fully melted.
7. 7Remove from the oven, open briefly if desired to add a light drizzle of hot honey, then close again. Sprinkle remaining chives over the tops.
8. 8Serve immediately while the pastry is crisp and the interior is gooey. These also reheat well wrapped in foil at 325°F for 12 minutes if made ahead.