Croissant Breakfast Sandwiches with Smoked Gouda
Buttery croissants cradle soft scrambled eggs and melted smoked gouda for a rich morning sandwich.
Dietary
Nut free
Allergens
Dairy, Eggs, Wheat, Red meat
Flaky croissants are split and filled with creamy scrambled eggs, smoky gouda, and crisp bacon for a satisfying breakfast handheld. The eggs are cooked low and slow for a custardy texture while the cheese melts into every fold. These sandwiches work well for weekend brunch or a make-ahead weekday breakfast.
Ingredients
- 4 croissants, split
- 8 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 ounces smoked gouda cheese, sliced
- 8 slices bacon, cooked
- 1 tablespoon chives, chopped
Method
-
Preheat the oven to 350°F and arrange the split croissants cut-side up on a baking sheet.
-
In a bowl, whisk together the eggs, milk, salt, and pepper until uniform.
-
Melt the butter in a 9-inch nonstick skillet over low heat.
-
Pour in the egg mixture and cook over low heat, stirring gently and continuously, until softly set with a creamy curd, about 6 to 8 minutes.
-
Place the croissant bottoms and tops in the oven and toast until lightly warmed and crisp at the edges, about 4 minutes.
-
Layer the croissant bottoms with scrambled eggs, two slices of bacon, and a slice of smoked gouda each.
-
Return the assembled sandwiches to the oven, open-faced, just until the cheese melts, about 2 minutes.
-
Sprinkle with chopped chives, close the sandwiches with the croissant tops, and serve warm.
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Croissant Breakfast Sandwiches with Smoked Gouda
Flaky croissants are split and filled with creamy scrambled eggs, smoky gouda, and crisp bacon for a satisfying breakfast handheld. The eggs are cooked low and slow for a custardy texture while the cheese melts into every fold. These sandwiches work well for weekend brunch or a make-ahead weekday breakfast.
25 min 4 servings 520 cal
Ingredients
- 4 croissants, split
- 8 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 ounces smoked gouda cheese, sliced
- 8 slices bacon, cooked
- 1 tablespoon chives, chopped
Method
- 1
Preheat the oven to 350°F and arrange the split croissants cut-side up on a baking sheet.
- 2
In a bowl, whisk together the eggs, milk, salt, and pepper until uniform.
- 3
Melt the butter in a 9-inch nonstick skillet over low heat.
- 4
Pour in the egg mixture and cook over low heat, stirring gently and continuously, until softly set with a creamy curd, about 6 to 8 minutes.
- 5
Place the croissant bottoms and tops in the oven and toast until lightly warmed and crisp at the edges, about 4 minutes.
- 6
Layer the croissant bottoms with scrambled eggs, two slices of bacon, and a slice of smoked gouda each.
- 7
Return the assembled sandwiches to the oven, open-faced, just until the cheese melts, about 2 minutes.
- 8
Sprinkle with chopped chives, close the sandwiches with the croissant tops, and serve warm.
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