Rating: 4 stars
100 Ratings
  • 5 star values: 46
  • 4 star values: 30
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 6

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!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

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  • 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.

Cook's Note

Variation: brown a pound of sausage (your favorite) and add to egg mixture prior to baking the eggs, then omit the ham.

Nutrition Facts

576 calories; protein 22.2g; carbohydrates 29.2g; fat 41g; cholesterol 363mg; sodium 843mg. Full Nutrition
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