I LOVE breakfast food. Whatever time of the day or month of the year I am always up for eggs, French toast, pancakes, pastries, and anything among the vast array of breakfast options available. That being said, it’s not surprising that my current favorite easy meal falls into the traditionally-morning-food category.
While the idea of a breakfast sandwich is pretty basic, there are a ton of ways to liven it up. Lately, I have been making croissant egg sandwiches with cream cheese, cheddar cheese, and prosciutto. Not only are the flavors some of my favorites, but it is so easy to make!
Here’s how I do it:
Shredded Cheddar Jack Cheese
Prosciutto or any other thinly sliced, cured meat (I got this package of Berreta Antipasto at Costco, and I think that any of the salami or prosciutto would taste great in this sandwich)
Salt & Pepper
Skill Level 1: Must be able to fry eggs, assemble sandwiches, and eat good food
After gathering your ingredients, drizzle a small amount of olive oil into a pan over medium-high heat. Crack 2 eggs into the pan, and break the yolks with a toothpick or the corner of your spatula. Salt and pepper to taste. Use less salt than you normally would due to the saltiness of the prosciutto. Cook, flipping halfway, until the eggs are solid all the way through.
While the eggs are cooking, you can begin to prep your sandwich.
First, cut your croissant in half. This is usually kinda difficult due to the texture of croissants, so don’t worry about it looking pretty. I’ve found that freezing a batch of Costco croissants not only helps them last longer, but also makes cutting them easier. If you do use a frozen one, stick it in the microwave for about 15-30 seconds after halving it.
Next, spread cream cheese on the inside of the bottom half of the croissant. Okay, so I used the word ‘spread’, but in reality it’s more like ‘place’. The texture of the croissant makes this step difficult, as well, since you don’t want to shred it by using too much pressure. Below, you can see that I kind of just put slices of cream cheese on the croissant. Depending on how much you like cream cheese, use as much or as little as you want.
Place a slice or two of prosciutto on the other half of the croissant. I don’t really have any further instructions for this step… It’s pretty straight-forward…
Once your egg is cooked, cut it in half so that the two pieces will fit on the croissant. Place one egg-part on the cream cheese croissant and cover it with shredded cheddar cheese. Place the other egg-part on top of the cheese. Cover with the prosciutto and the croissant top.
Voila! You’ve got yourself a prosciutto, cream cheese, egg, and cheese croissant!
Below are a few (low quality😂) pictures of the process.
And the final product:
Doesn’t that look wonderful… Okay, so it’s admittedly difficult to take a ~sexy~ photo of a breakfast sandwich (especially one that I smooshed while cutting in half😂), but I promise that it does actually taste good! And yes, that is a paper plate because I’m a college student who hates doing dishes😂.
If you decide to make this easy, 10 minute meal, let me know how it turns out! Tag me @whimsandwanderings on Instagram, @WhimsW on Twitter, and @WhimsAndWanderings on Pinterest!
Let me know your favorite sandwich combos in the comments below!
Until next week,
PS: Check out how to make the gorgeous paintings in the background of the photo above here!