Flaky, buttery croissants stuffed with fluffy eggs, crispy bacon, savory sausage, melty cheese, and a luscious maple Dijon butter. They bake up golden brown, freeze like a dream, and deliver a bite of pure breakfast bliss any time of the day!
Breakfast Sandwich Champion
I love the croissants you get at Costco (and Sam’s Club); however, with just the two of us, a huge container was always too much. UNTIL NOW!!! Turn them into something truly unforgettable with these Loaded Croissant Breakfast Sandwiches! They’re baked to crispy, cheesy perfection, effortless to prep in bulk, and ensure none go to waste!
These are a total win for busy mornings, weekend brunches, or breakfast for dinner. Plus, grab-and-go just got way more delicious! Customize them with your favorite fillings, save the rest in the freezer for future meals. From weekday rushes to lazy weekend spreads, these sandwiches bring a touch of comfort and a whole lot of flavor to every bite!
Loaded Croissant Breakfast Sandwiches Ingredients
What I love about these breakfast sandwiches is that you can customize them to your liking. Not a sausage or bacon fan? Omit it. Maybe add something else instead!
- Croissants
- Scrambled Eggs
- Crispy Bacon
- Cooked Breakfast Sausage Patties
- Cheese
- Maple Dijon Butter
Chef Lori’s Tips for Scrambled Eggs
- When making scrambled eggs, cook them on a low heat while gently and constantly stirring to create soft curds.
- Remove your eggs from the stovetop before they are finished cooking. They will have carryover cooking, and you want them just slightly under, as you’ll be baking these in the sandwich.
How to Make Croissant Breakfast Sandwiches
I think the true star of this entire sandwich is the Maple Dijon Butter. I’ve made it without it, and honestly, it’s just not the same. That butter blend adds so much more depth to the sandwich. It’s subtle yet so necessary (in my opinion).
- Slice the croissants, but not all the way through. You want to slice them on the curved side. It’s not a bad thing if you cut them all the way through. I prefer them ‘sealed’ on one edge.
- Spread the maple Dijon butter on both of the cut sides. Next, add in some cheese.
- On top of the cheese, add 1-2 slices of cooked bacon, some sausage patties (I preferred to slice them in half as I didn’t want them so thick and hockey puck-like).
- Scoop in some scrambled eggs and top with more cheese.
- Brush the tops with an egg wash, then sprinkle on some everything bagel seasoning or sesame seeds.
- Pop these into the oven and bake until the cheese is melted and the tops are golden brown and crisp.
- Remove these from the oven and transfer them from the baking tray to a cooling rack immediately before serving.
REST ON A COOLING RACK
- By immediately removing them from the baking tray and onto a cooling rack, you’re preventing the bottoms from getting soggy or “steamed” on the tray. Just allow them to rest there for a couple of minutes before serving. The croissants will crisp up and be super flaky.
Croissant Breakfast Sandwiches FAQs
- Can I make these ahead of time? Absolutely! You can assemble them up to a day in advance, store them in the fridge, and bake when you’re ready to serve.
- Are these freezer-friendly? Yes! I have a section discussing how to do this.
- How do I reheat frozen croissants? I also have a dedicated section on this topic. I’ll give you a couple of options on reheating these.
- What kind of cheese works best? You can use almost any cheese, although I would recommend avoiding extremely soft cheeses like Brie.
- Do I have to bake these? Nope. As long as your ingredients are all cooked, you don’t have to bake these. The benefit of baking these is that the cheese gets all warm and melty while the croissant gets toasted.
- Can I make these vegetarian? Yes! Skip or substitute the meat with plant-based sausages or bacon. You can also use roasted veggies like spinach, mushrooms, or peppers.
Why You’ll Love This Recipe
I love that I can take simple store-bought croissants and turn them into something that feels homemade and special. These are freezer-friendly, endlessly customizable, and something that will please everyone.
- FLAKY, BUTTERY PERFECTION: Croissants elevate a simple breakfast sandwich to perfection!
- PERFECT FOR LEFTOVER CROISSANTS: finally, a delicious way to use up that big box store pack!
- BUDGET-FRIENDLY: Stretch your ingredients into multiple meals
- A TRUE TIME-SAVER: Make once, enjoy all week!
- FREEZER-FRIENDLY: These freeze beautifully and reheat as if they were made fresh!
- COMPLETELY CUSTOMIZABLE: Swap fillings, cheeses, or add veggies; make it your own!
- PERFECT FOR BRUNCH: Easy to serve and guaranteed to impress guests
- SKIP THE DRIVE-THRU: Homemade, FRESH, and totally crave-worthy and WAY cheaper!
Make Ahead & Freeze Breakfast Croissant Sandwiches
I purposely bought two packages of Costco croissants to test this method and find out which one works best. I found that freezing them before baking yields the best results.
- Assemble the croissants, but stop at the point right before adding the egg wash and everything bagel seasoning. You can add that right before baking.
- Wrap each sandwich in parchment paper, then in foil. Place the sandwiches in a freezer-safe bag.
- Store in the freezer for up to 2 months.
*I also tested this with freezing baked sandwiches and had no problems either with reheating them. I found them a bit fresher when I baked them only once. See below on reheating them from a baked state.
How to Reheat Breakfast Croissant Sandwiches
In testing this, I tried a few routes; one is the preferred method, but the other works when you’re short on time.
Thawed Overnight In The Fridge:
This is my preferred method, as I try to avoid using the microwave whenever possible. Take the sandwich(es) out of the freezer but leave them wrapped and place them in the fridge to thaw overnight.
- Oven: Preheat the oven to 350°F and line it with parchment paper. Place the thawed sandwich on the pan. Brush with egg wash and add everything bagel seasoning if desired, and heat for ~13-15 minutes or until warmed through.
- If you are reheating them from a previously baked state, follow the same steps as thawing and baking, but cover the top loosely with foil to prevent the croissant from browning too much.
From Frozen:
Hey, I get it, you forgot to take them out the night before, or it was a last-minute decision. This is a two-step process that requires the microwave (but only for approximately 30-45 seconds).
- Microwave First: Unwrap the sandwich(es) and place them in the microwave for 30 seconds at 50% power. Feel the egg – if it still feels frozen solid, repeat for another 15-20 seconds. You’re not cooking it in here, but just thawing out the eggs so you can bake them. *The same principle applies whether you’re baking these for the first time or reheating previously baked sandwiches.
- Oven Second: Preheat the oven to 350°F and line it with parchment paper. Place the partially thawed sandwich on the pan. Brush with egg wash and add everything bagel seasoning if desired, and heat for ~13-15 minutes or until warmed through.
- If you are reheating them from a previously baked state, follow the same steps as thawing and baking, but cover the top loosely with foil to prevent the croissant from browning too much.
Here’s what I used:
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Easy Baked Croissant Breakfast Sandwiches
Flaky, buttery croissants stuffed with fluffy eggs, crispy bacon, savory sausage, melty cheese, and a luscious maple Dijon butter. They bake up golden, freeze like a dream, and deliver a bite of pure breakfast bliss any time of the day!
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 sandwiches
- Category: breakfast, sandwiches, brunch recipes, freezer meals, budget-friendly meals, meal prep, croissants
- Method: oven
- Cuisine: breakfast, sandwiches, brunch recipes, freezer meals, budget-friendly meals, meal prep, croissants
Ingredients
Sandwiches
- 6 Croissants
- 12 slices of crispy bacon
- 4 large eggs, scrambled
- 6 uncooked breakfast sausage patties *see note
- 12 slices of cheese
- Maple Dijon Butter
- 1 large egg, beaten
- Everything Bagel Seasoning or Sesame Seeds *optional
Maple Dijon Butter
- 4 Tablespoons softened butter, unsalted
- 1 1/2 teaspoons Dijon mustard
- 1 Tablespoon of Maple syrup *(if you prefer it a bit sweeter, you can add up to 1.5 Tablespoons)
Instructions
Make the Maple Dijon Butter
- Whip together the butter, maple syrup, and Dijon mustard until smooth and creamy.
Make the Sandwiches
- Preheat the oven to 350°F and line a half sheet pan with parchment paper.
- Slice the croissants, but not all the way through. You want to slice them on the curved side. It’s not a bad thing if you cut them all the way through. I prefer them ‘sealed’ on one edge.
- Spread the maple Dijon butter on both of the cut sides. Next, add one slice of cheese to the bottom; you may need to break it in half to fit.
- Add 2 strips of cooked bacon and one whole sausage patty (cut in half to make two pieces for the sandwich). Add some of the scrambled eggs on top, followed by another slice of cheese (split in half).
- Brush the egg wash on the tops of the croissants and sprinkle with Everything Bagel Seasoning.
- Bake for ~13-15 minutes or until the cheese is melted and the tops of the croissants are golden brown and crisp.
- Remove these from the oven and transfer them to a cooling rack immediately before serving.
Notes
Sausage Patties: I prefer to use the uncooked ones that I then cook according to the package instructions. Once done, I slice them in half so they aren’t super thick. The pre-cooked ones tend to get tough in the sandwiches.
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