Breakfast Croissant Sandwich with Egg & Melted Cheese

Buttery, cheesy, café-style morning perfection

This Breakfast Croissant Sandwich brings together buttery croissants, creamy scrambled eggs, gooey melted cheese, and savory chicken mortadella for the ultimate cozy morning bite. It’s an easy healthy recipe you can rely on whether you’re prepping a quick weekday breakfast or treating yourself to a relaxed fall brunch idea. Every layer melts together in the most comforting way, giving you a warm, bakery-inspired sandwich without leaving home. Soft eggs, crisped mortadella, melty cheese, fresh arugula, and bright pesto make this a flavor-packed morning upgrade you’ll want to repeat again and again.

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 sandwiches

📝 Ingredients

2 large croissants
1 tablespoon butter
½ cup shredded cheddar
¾ cup shredded mozzarella, divided
3 large eggs
Salt and pepper to taste
½ teaspoon crushed red pepper (optional)
½ teaspoon crushed black pepper
4 slices chicken mortadella (pork substitution applied)
¼ cup arugula
2 tablespoons basil pesto

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups and spoons
Mixing bowls
Whisk
Rubber spatula
Baking tray

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

1. Slice the croissants lengthwise and place them on a parchment-lined baking tray.
2. Add mozzarella and cheddar to the bottom halves of the croissants. Brush the tops with a light egg wash.
3. Bake at 375°F (190°C) for 6 to 8 minutes until the cheese melts and the croissants become lightly golden and toasty ✨.
4. While they bake, whisk the eggs with salt.
5. Melt butter in a medium pan over low heat, then pour in the eggs. As edges set, gently swipe with a rubber spatula to spread the uncooked egg around the pan.
6. Continue folding and pushing the eggs until almost cooked. Turn off the heat and cover for 1 to 2 minutes so they finish with residual warmth 😊.
7. In the same pan, use the remaining butter to cook the chicken mortadella slices. Overlap two slices per portion. Once crispy, flip, sprinkle mozzarella on top, and cook until the second side crisps 😋.
8. Divide the scrambled eggs between the two croissants, layering over the melted cheese.
9. Add two crispy mortadella slices to each sandwich.
10. Top with a handful of arugula.
11. Smear basil pesto on the croissant tops and close the sandwiches.
12. Serve warm and enjoy café-style comfort at home.

💡 Pro Tips

Storage: Best eaten fresh, but you can refrigerate assembled sandwiches for 24 hours and warm them in the oven before serving.
Substitutions: Swap chicken mortadella for smoked beef slices or turkey bacon if preferred.
Meal Prep: Bake and toast the croissants ahead to save time in the morning.
Serving Ideas: Pair with fresh orange slices, roasted breakfast potatoes, or your favorite latte.

📊 Nutrition Table

⭐ Conclusion

This Breakfast Croissant Sandwich is pure morning comfort, layered with melty cheese, soft eggs, crisp chicken mortadella, and bright pesto for a gourmet-style bite. It’s easy to make, deeply satisfying, and perfect for turning an ordinary morning into something special. Enjoy it warm and savor every buttery, delicious layer.

Breakfast Croissant Sandwich

A buttery and cheesy croissant sandwich with creamy scrambled eggs, melted cheese, and savory chicken mortadella, perfect for a cozy morning.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 2 sandwiches

Calories 510 kcal

Ingredients

  

For the sandwich

• 2 large croissants
• 1 tablespoon butter For greasing and cooking
• ½ cup shredded cheddar For melting
• ¾ cup shredded mozzarella Divided for topping and filling
• 3 large eggs For the scrambled filling
• to taste Salt and pepper
• ½ teaspoon crushed red pepper Optional for added spice
• ½ teaspoon crushed black pepper
• 4 slices chicken mortadella Pork substitution can be applied
• ¼ cup arugula For freshness
• 2 tablespoons basil pesto For spreading

Instructions

 

Preparation

• Slice the croissants lengthwise and place them on a parchment-lined baking tray.
• Add mozzarella and cheddar to the bottom halves of the croissants. Brush the tops with a light egg wash.

Baking

• Bake at 375°F (190°C) for 6 to 8 minutes until the cheese melts and the croissants become lightly golden and toasty.

Cooking Eggs

• While they bake, whisk the eggs with salt.
• Melt butter in a medium pan over low heat, then pour in the eggs. As edges set, gently swipe with a rubber spatula to spread the uncooked egg around the pan.
• Continue folding and pushing the eggs until almost cooked. Turn off the heat and cover for 1 to 2 minutes so they finish with residual warmth.

Cooking Mortadella

• In the same pan, use the remaining butter to cook the chicken mortadella slices. Overlap two slices per portion. Once crispy, flip, sprinkle mozzarella on top, and cook until the second side crisps.

Assembling the Sandwich

• Divide the scrambled eggs between the two croissants, layering over the melted cheese.
• Add two crispy mortadella slices to each sandwich.
• Top with a handful of arugula.
• Smear basil pesto on the croissant tops and close the sandwiches.

Serving

• Serve warm and enjoy café-style comfort at home.

Notes

Best eaten fresh, but you can refrigerate assembled sandwiches for 24 hours and warm them in the oven before serving. You can substitute chicken mortadella for smoked beef slices or turkey bacon if preferred. Bake and toast the croissants ahead to save time in the morning. Pair with fresh orange slices, roasted breakfast potatoes, or your favorite latte.

Keyword Breakfast Croissant Sandwich, Café-Style Sandwich, Comfort Food, Cozy Morning Bite, Easy Breakfast Recipe