Cheesy Croissant Breakfast Sandwich

This croissant breakfast sandwich is a fantastic way to enjoy a comforting morning meal without the fuss. It brings together flaky, buttery croissants with melty cheese, fluffy eggs, and savory mortadella for a filling start to any day. Perfect for those busy mornings when you want something both quick and indulgent.

I first made this after craving a deli sandwich but with a breakfast twist. It quickly became my weekend staple when I want something impressive without complicated prep.

Ingredients

• Two large croissants: provide a flaky, buttery base. Fresh croissants from a bakery or high-quality packaged ones work best.
• Butter: helps cook the eggs gently and adds richness. Opt for unsalted so you can control salt levels.
• Cheddar cheese: gives a sharp, creamy taste while mozzarella adds meltiness. Use fresh shredded cheese rather than pre-shredded for better texture.
• Eggs: are the heart of the sandwich, providing protein and structure. Use large eggs for consistency.
• Salt and black pepper: season the eggs. Freshly cracked black pepper has a more vibrant taste.
• Crushed red pepper: is optional but adds a pleasant heat if you like some spice.
• Mortadella made with chicken: is a flavorful yet lean deli meat that crisps wonderfully. You can substitute with your favorite cured meat.
• Arugula: adds a peppery freshness that brightens the sandwich. Use fresh, crisp leaves.
• Basil pesto: lends a herbaceous, garlicky punch that ties all the flavors together. Homemade or store-bought both work well.

Instructions

Slice Croissants:

Slice the croissants in half lengthwise to prepare for filling. Arrange them on a baking tray lined with parchment paper to catch any drips and make cleanup easier.

Add Cheese and Toast:

Place shredded mozzarella and cheddar cheeses evenly on the bottom halves of the croissants. Lightly brush the top halves with an egg wash to ensure a golden finish. Bake everything in a preheated oven at 375 degrees Fahrenheit or 190 Celsius for 6 to 8 minutes. Watch closely for the cheese to melt fully and the croissants to become golden and toasty but not burnt.

Cook Eggs Slowly:

Whisk the eggs with a pinch of salt and set aside. Melt butter in a medium pan over low heat to avoid browning. Pour in the eggs and as the edges begin to set, gently swipe the cooked sections toward the center with a rubber spatula. This encourages even cooking and fluffy curds. Continue this folding and pushing motion until the eggs are almost cooked but still creamy. Turn off the heat and cover the pan for 1 to 2 minutes so residual heat finishes the job.

Prepare Mortadella:

In the same pan, cook the mortadella slices over medium heat until they become crispy but not burnt. Sprinkle part of the mozzarella on top and allow it to melt on the warm slices for added richness and stickiness.

Assemble Sandwiches:

Build the sandwiches by layering fluffy eggs on the cheese-covered croissant bottoms followed by crisped mortadella, a handful of fresh arugula, and a generous spoonful of basil pesto. Finish by placing the croissant tops on each sandwich.

I really love the combination of crispy mortadella with melty mozzarella. It’s such a simple trick that lifts this sandwich from everyday to special. This sandwich always reminds me of lazy Sunday mornings when the whole family gathers around for a relaxed brunch.

Storage Tips

For best texture eat these sandwiches fresh and warm. If you have leftovers, wrap tightly in foil and refrigerate. Reheat in the oven at 350 degrees Fahrenheit or 175 Celsius to restore the croissant’s crispness. Avoid the microwave if possible as it makes croissants chewy.

Ingredient Swaps

If you do not have mortadella, sliced ham or turkey work nicely. Try spinach or baby kale instead of arugula for a milder leafy green. Swap basil pesto for sun-dried tomato spread or a simple mayo for different flavor twists.

Serving Ideas

Serve with fresh fruit like sliced oranges or berries for a balanced plate. A light green salad with lemon vinaigrette complements the rich sandwich well. Pair with a cup of strong coffee or your favorite morning tea for a complete breakfast experience.

This sandwich balances indulgence and ease, making it a perfect quick weekend treat or weekday breakfast.

Frequently Asked Recipe Questions

→ How do I get the croissants crispy and golden?

Slice the croissants and add cheese below the tops, then bake at 375°F (190°C) for 6-8 minutes. The heat melts the cheese and toasts the croissant perfectly.

→ What’s the best way to cook the eggs for this dish?

Whisk eggs with salt and cook slowly in butter over low heat, gently folding until almost set, then cover off heat to finish cooking for silky soft scrambled eggs.

→ How do I make the mortadella crispy without overcooking?

Cook the mortadella slices in the same pan until edges are crisp, then sprinkle mozzarella on top to melt slightly. This adds texture without drying out.

→ Can I substitute arugula with another green?

Yes, fresh spinach or baby kale work well to add a peppery or mild green note complementing the rich ingredients.

→ What role does basil pesto play in this sandwich?

Basil pesto adds a fresh, herbaceous brightness that contrasts with the richness of eggs and cheese, elevating overall flavor complexity.