Turkey and Cheese Croissant Breakfast Sandwiches

January 11, 2020 / The Six Pack Ab Strategy
Turkey and Cheese Croissant Breakfast Sandwiches




  • 8

     low butter or whole wheat croissants

    sliced in half
  • 8 slices sharp cheddar cheese
  • 8 slices  deli ham
  • large eggs
  • 1/3  cup  1/3 cup Organic Whole Milk
  • 1/2 cup  Organic Shredded Mozzarella Cheese



  1. Preheat oven to 350 degrees. Arrange bottom half of croissants in Ia single layer on a large rimmed baking sheet. Place one slice of ham and one slice of cheese on each croissant.

  2. In a medium bowl whisk together eggs, milk, salt, and pepper. Pour egg mixture into greased pan or skillet over medium-high heat. Cook for 2-3 minutes. Use a wooden spoon or a rubber spatula to gently stir the eggs, being sure to scrape the bottom of the pan as you are stirring so eggs cook evenly.

  3. Once eggs begin to look mostly cooked, stir in shredded mozzarella cheese until melted and combined, then finish cooking eggs to your liking. Remove from heat. 

  4. Top ham and cheese with a large scoop of scrambled eggs. Top with the second half of the croissant buns. Bake in preheated oven for 10 minutes or until cheddar cheese is melty and croissants are toasted. 

  5. Serve immediately OR allow to cool completely before wrapping individually in plastic wrap and freezing. To reheat, unwrap, place on a paper towel and microwave for 1 minute or until heated through. 

Recipe Notes

Adapted from La Creme de la Crumb