Croissant Breakfast Sandwich with Eggs, Ham, and Cheddar

Why You’ll Love This Recipe

• Golden, flaky croissants with plush, custardy eggs for a café-level sandwich at home.
• A quick Dijon butter adds tangy richness without making a separate sauce.
• Balanced layers: melty sharp cheddar, savory shaved ham, and peppery arugula for freshness.
• Ready in 20 minutes—perfect for weekends or a special weekday breakfast.

Grocery List

• Produce: Baby arugula, 1 lemon (optional)
• Dairy: Unsalted butter, large eggs, sharp cheddar, whole milk
• Pantry: All-butter croissants, shaved ham (deli), Dijon mustard, honey (optional), olive oil, kosher salt, black pepper

Full Ingredients

Dijon Butter

• 2 tbsp unsalted butter, softened
• 1 tbsp Dijon mustard
• 1/2 tsp honey (optional, balances the mustard)
• Pinch kosher salt

Soft Scrambled Eggs

• 6 large eggs
• 2 tbsp whole milk (or half-and-half)
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp unsalted butter (for the pan)

Assembly & Finish

• 4 all-butter croissants (3–4 oz each), split horizontally
• 4 slices sharp cheddar (about 4 oz total)
• 6 oz shaved deli ham
• 1 cup baby arugula, loosely packed
• Optional: 1 tsp olive oil + 1 tsp lemon juice + small pinch of kosher salt to lightly dress the arugula

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 350°F (175°C). Split the croissants and place them cut-side up on a sheet pan. If using, toss the arugula with 1 tsp olive oil, 1 tsp lemon juice, and a small pinch of salt; set aside. In a small bowl, stir together the softened butter, Dijon, honey (if using), and a pinch of salt.

Step 2: Whisk the eggs

In a medium bowl, whisk eggs with the milk, 1/4 tsp kosher salt, and 1/8 tsp black pepper until the mixture is smooth and slightly frothy, 15–20 seconds. This helps the eggs cook up fluffy and tender.

Step 3: Toast the croissants

Slide the sheet pan into the oven and toast croissants for 5–7 minutes until warmed through and lightly crisp at the edges. Remove from the oven but keep the oven on; you’ll use it to melt the cheese next.

Step 4: Soft-scramble the eggs

Warm a nonstick skillet over medium-low heat. Add 1 tbsp butter; when melted and foamy, pour in the egg mixture. Use a silicone spatula to slowly push eggs from the edges toward the center, creating soft curds. Cook 3–5 minutes, stirring frequently, until just set but still glossy and slightly loose. Take the pan off the heat to prevent overcooking.

Step 5: Melt cheddar and warm the ham

Lay a slice of cheddar on each croissant bottom and return them to the 350°F (175°C) oven for 1–2 minutes until the cheese is melted. Meanwhile, add the shaved ham to the still-warm skillet for 30–60 seconds, just to take off the chill and bloom its flavor (no oil needed).

Step 6: Spread the Dijon butter

Spread the Dijon butter evenly over the cut sides of all croissant halves. The heat from the croissants will gently melt the butter and perfume the sandwich.

Step 7: Assemble and serve

Divide the soft eggs among the cheesy croissant bottoms. Top with warm shaved ham and the arugula. Cap with the croissant tops, press gently, and serve immediately while everything is warm and the croissant is still crisp.

Pro Tips

• Low and slow eggs: Keep the heat at medium-low and remove the eggs when they’re still slightly glossy; carryover heat will finish them perfectly.
• Cheese strategy: Melting cheddar on the croissant (not in the pan) keeps the eggs from overcooking.
• Warm the ham: A quick warm-up amplifies flavor and prevents a cold bite in the center.
• Crisp croissants: Toasting cut-side up prevents soggy bottoms once the Dijon butter and eggs go in.
• Hold for a crowd: Keep built sandwiches (minus arugula) on a rack in a 250°F (120°C) oven up to 10 minutes; add arugula right before serving.

Variations

• Smoky bacon and Gruyère: Swap ham for 8 slices crisp bacon and cheddar for Gruyère; add a crack of black pepper.
• Vegetarian cap: Sautéed mushrooms and sliced avocado in place of ham; add a few chives over the eggs.
• Spicy kick: Use pepper jack and fold 1 tsp finely chopped pickled jalapeños into the eggs; add a pinch of chili flakes to the Dijon butter.

Storage & Make-Ahead

For best texture, assemble and eat immediately. You can make the Dijon butter up to 1 week ahead and refrigerate in a covered container. If you must assemble in advance, build the sandwich without arugula, wrap tightly in foil, and refrigerate up to 24 hours. Reheat at 325°F (165°C) for 10–12 minutes, then add fresh arugula. To freeze (texture will soften slightly): assemble without arugula, wrap in foil, and freeze up to 1 month. Reheat from frozen at 325°F (165°C) for 20–25 minutes; add arugula after warming.

Nutrition (per serving)

Approx. 630 calories; 31 g protein; 41 g fat; 33 g carbohydrates; 1,050 mg sodium. Calculated with cheddar, ham, and Dijon butter as listed; optional honey not included.