Ingredients
Scale
- 6 large bakery-style croissants
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 6 slices of thick-cut deli ham or cooked bacon strips
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh chives, finely chopped
- Optional: Everything bagel seasoning for topping
Instructions
- Preheat your oven to 375°F (190°C). Slice each croissant in half lengthwise. Place the bottom halves of the croissants onto a large parchment-lined sheet pan, crowding them slightly so they stay upright. Set the top halves aside for later.
- In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until light and frothy. Pour the egg mixture into a separate small, greased rimmed baking sheet (about 9×13 inches). Bake the eggs for about 10-12 minutes or until just set. Once cooked, remove from the oven and cut the egg sheet into 6 equal squares.
- Place one square of the baked egg onto each croissant bottom. Top the egg with a slice of ham or bacon, followed by a generous sprinkle of shredded cheddar cheese. Place the top half of the croissant over the cheese to close the sandwich.
- Brush the tops of the croissants with the melted butter and sprinkle with fresh chives or everything bagel seasoning. Return the sheet pan to the oven for 5-7 minutes, or until the cheese has melted completely and the croissant tops are golden and crisp.
- Slide the sandwiches onto a serving platter while they are still hot. Serve immediately with a side of fresh fruit or a light green salad to balance out the richness of the buttery croissants.
- Cook Time: 35 minutes