Cheesy Croissant Breakfast Sandwich (Printable Version)
Flaky croissants filled with melted cheese, creamy eggs, crispy mortadella, fresh arugula, and basil pesto.
# Ingredients Required:
→ Bakery
01 -
2 large croissants
→ Dairy
02 -
1 tablespoon unsalted butter
03 -
125 ml shredded cheddar cheese
04 -
180 ml shredded mozzarella cheese, divided
→ Eggs
05 -
3 large eggs
→ Seasonings
06 -
Salt to taste
07 -
Black pepper, ½ teaspoon crushed
08 -
Red pepper flakes, ½ teaspoon crushed (optional)
→ Meat
09 -
4 slices chicken mortadella
→ Vegetables & Herbs
10 -
60 ml fresh arugula
11 -
30 ml basil pesto
# Guide to Cooking:
01 -
Slice croissants horizontally into halves and arrange bottom halves on a parchment-lined baking tray.
02 -
Evenly distribute shredded mozzarella and cheddar onto the bottom croissant halves. Lightly brush the tops with egg wash. Bake in a preheated oven at 190°C for 6-8 minutes until cheese melts and croissants are golden and crisp.
03 -
In a bowl, whisk eggs with salt. Melt butter over low heat in a medium pan, pour in eggs, and gently push the setting edges towards the center with a spatula, allowing uncooked portions to spread. Continue folding until almost set, then remove from heat and cover for 1-2 minutes to finish cooking.
04 -
In the same pan, cook mortadella slices over medium heat until crisp. Sprinkle with part of the reserved shredded mozzarella and cook until the cheese melts.
05 -
Layer scrambled eggs, crispy mortadella with melted cheese, fresh arugula, and basil pesto onto the baked croissant bottoms. Cover with the toasted croissant tops and serve immediately.
# Extra Suggestions:
01 -
Using low heat for the eggs ensures creamy, tender texture without overcooking.