Baked Croissant Breakfast Sandwich
Add Preferred SourceBaked Croissant Breakfast Sandwich is the kind of cozy meal that makes mornings easier; with buttery croissants, scrambled eggs, sausage, and melted cheese all layered together, it’s a warm, no-fuss way to start your day. It comes together with simple ingredients, but tastes like something you’d get from your favorite café. And that sprinkle of everything bagel seasoning on top? Totally worth it for the flavor and crunch.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I like making these sandwiches when I’ve got a full house in the morning or need something easy for a weekend brunch. They come together in one dish, and everyone can just grab and go—no assembly line at the stove. You can even make them ahead, stash them in the fridge, and reheat when you’re ready. They freeze well, too, so I usually keep a few on hand for busy mornings or when unexpected guests drop in.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Baked Croissant Breakfast Sandwich with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my easy steps and you’ll have a golden, melty breakfast sandwich ready to serve in no time.
Preheat the Oven and Prep the Baking Dish
Preheat your oven to 350°F. While it heats, lightly grease a 9×13-inch baking dish with nonstick spray or a little butter to keep the croissants from sticking.
Scramble the Eggs
Whisk together the eggs, milk, salt, and pepper in a mixing bowl until smooth and well combined. Melt a tablespoon of butter in a skillet over medium-high heat, then pour in the egg mixture.
Cook while gently stirring until the eggs are scrambled, fluffy, and fully set. Remove from the heat before they get dry—remember, they’ll finish baking in the oven.
Prep the Croissants
Slice your croissants in half horizontally. Place the bottom halves into the prepared baking dish, laying them cut-side up. These will form the base of your sandwiches and hold all the good stuff.
Layer the Fillings
Now for the fun part: layer on some fresh spinach, then pile on the scrambled eggs. Add one sausage patty per croissant, then top each with a slice of Colby Jack cheese.
Add the Top Halves and Season
Place the top halves of the croissants on each sandwich to close them up. Melt the remaining tablespoon of butter and brush it over the tops—this not only helps the croissants turn a rich golden brown in the oven, but also adds a subtle buttery flavor that makes each bite even better.
Once they’re brushed, sprinkle everything bagel seasoning over the tops for crunch, flavor, and a little extra flair. The butter helps the seasoning stick, so don’t skip it.
Bake and Serve
Slide the dish into the preheated oven and bake for about 10 minutes. The cheese will melt, the croissants will turn golden, and your kitchen will smell like breakfast heaven.
Serve these warm—ideally while the cheese is still gooey and the tops are nice and toasty. Enjoy!
Recipe Notes and Expert Tips
I’ve made this breakfast sandwich plenty of times, and here’s what makes the biggest difference.
- Whisk Thoroughly: Whisk the eggs and milk until completely smooth for fluffy, evenly cooked eggs.
- Cook Gently: Keep the eggs soft—they’ll firm up more in the oven, and you don’t want them rubbery.
- Use Day-Old Croissants: Slightly stale croissants actually hold up better and won’t turn soggy as they bake.
- Dry the Spinach: Any moisture from the spinach can make the bottoms soggy, so pat it dry with a paper towel first.
- Assemble Firmly: Lightly press down each sandwich so it stays neat and melts together evenly while baking.
- Brush Butter Evenly: Make sure every croissant top is coated with butter so they come out golden and flavorful.
- Don’t Skip the Seasoning: That everything bagel seasoning adds crunch and big flavor in one quick step.
- Serve Immediately: They’re best hot, right out of the oven, when the cheese is gooey and the croissants are crisp.
How to Store Leftovers
Let the sandwiches cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, cover them with aluminum foil and pop them into the oven until warmed through, for about 10 to 15 minutes.
You can also freeze them for longer storage. Wrap each sandwich tightly in foil and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then reheat in the oven for the best texture.
What to Serve With Baked Croissant Breakfast Sandwich
These baked croissant breakfast sandwiches are filling on their own, but they’re also great with crispy hash browns, a side of seasonal fruit, or a quick arugula salad.
If you’re putting together a bigger spread, add some orange juice or coffee to keep things simple and classic.
More Easy Recipes for You to Try at Home
I’ve got plenty more easy, flavorful meals like this one that you can make without overcomplicating your day.
- Avocado Toast
- Breakfast Bagel Sliders
- Egg Prosciutto Bagel
- Breakfast Burritos
- Biscuits and Gravy Casserole
Ingredients
- 4 large croissants
- 4 pieces cooked breakfast sausage
- 4 slices Colby Jack cheese
- 6 large eggs
- 1 tablespoon everything bagel seasoning
- 1 cup fresh spinach
- 2 tablespoons unsalted butter
- 3 tablespoons milk
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a baking dish with nonstick spray.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.6 large eggs, 3 tablespoons milk, ½ teaspoon salt, ½ teaspoon pepper
- Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the eggs and cook, stirring occasionally, until scrambled and fully set.2 tablespoons unsalted butter
- Slice the croissants in half and place the bottom halves in the prepared baking dish.4 large croissants
- Layer each croissant with fresh spinach, scrambled eggs, a sausage patty, and a slice of Colby Jack cheese. Top with the croissant halves.4 pieces cooked breakfast sausage, 1 cup fresh spinach, 4 slices Colby Jack cheese
- Melt the remaining 1 tablespoon of butter in the microwave and brush it over the croissants. Sprinkle with everything bagel seasoning.1 tablespoon everything bagel seasoning
- Bake for 10 minutes or until the croissants are golden brown and the cheese is melted. Serve warm and enjoy!
Notes
- Whisk Thoroughly: Whisk the eggs and milk until completely smooth for fluffy, evenly cooked eggs.
- Cook Gently: Keep the eggs soft—they’ll firm up more in the oven, and you don’t want them rubbery.
- Use Day-Old Croissants: Slightly stale croissants actually hold up better and won’t turn soggy as they bake.
- Dry the Spinach: Any moisture from the spinach can make the bottoms soggy, so pat it dry with a paper towel first.
- Assemble Firmly: Lightly press down each sandwich so it stays neat and melts together evenly while baking.
- Brush Butter Evenly: Make sure every croissant top is coated with butter so they come out golden and flavorful.
- Don’t Skip the Seasoning: That everything bagel seasoning adds crunch and big flavor in one quick step.
- Serve Immediately: They’re best hot, right out of the oven, when the cheese is gooey and the croissants are crisp.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
