Ingredients
Scale
- 6 large buttery croissants
- 12 slices of deli-style ham (honey or smoked)
- 6 slices of Swiss or Sharp Cheddar cheese
- 4 large eggs
- 1/4 cup heavy cream or whole milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh chives for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. Slice each croissant in half lengthwise and place the bottom halves on the prepared sheet pan, cut-side up.
- Fold two slices of ham onto each croissant bottom. Top the ham with a slice of cheese. In a small bowl, whisk the eggs with the heavy cream, salt, and pepper. In a non-stick skillet over medium heat, scramble the eggs quickly until they are just set but still slightly moist. Distribute the scrambled eggs evenly over the cheese on each sandwich. Place the top half of the croissants over the eggs.
- In a small microwave-safe bowl, whisk together the melted butter, Dijon mustard, poppy seeds, and garlic powder. Use a pastry brush to generously coat the tops of the croissants with this savory butter mixture. This glaze creates a beautiful golden crust and adds a massive punch of flavor.
- Place the sheet pan in the oven and bake for 12 to 15 minutes. You want the cheese to be completely melted and the croissant tops to be a deep golden brown. If the tops brown too quickly, tent them loosely with aluminum foil. Remove from the oven and let them cool for two minutes before serving. Garnish with fresh chives if desired.
- Cook Time: 35 minutes