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Four Baked Croissant Breakfast Sandwiches filled with scrambled eggs, sausage, cheese, and spinach are arranged on parchment paper atop a wooden board.

Baked Croissant Breakfast Sandwich

This Baked Croissant Breakfast Sandwich makes mornings feel a little more put together. Everything bakes in one dish, and you’ve got buttery croissants layered with eggs, sausage, and melty cheese, ready to grab and eat. Whether you're making batches ahead or keeping leftovers, they store well in the fridge, and even freeze beautifully. Great for brunches, school mornings, lazy weekends, or even road trip fuel.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 498kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 498kcal | Carbohydrates: 28g | Protein: 20g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 327mg | Sodium: 1277mg | Potassium: 257mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1956IU | Vitamin C: 2mg | Calcium: 273mg | Iron: 3mg
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