Name: Freezer Croissant Breakfast Sandwiches Recipe
Ingredients: 1 tablespoon olive oil: Olive oil serves as the cooking fat for our eggs, imparting a subtle fruity flavor and preventing them from sticking to the skillet. When choosing olive oil, opt for extra virgin olive oil for the best flavor and nutritional benefits. Extra virgin olive oil is less processed and retains more of its natural antioxidants and healthy fats. While you can use other cooking oils like avocado oil or even butter for a richer flavor, olive oil is a versatile and healthy choice that works perfectly in this recipe. If you prefer a neutral flavor, you could also use refined coconut oil or canola oil, but olive oil adds a depth of flavor that complements the other ingredients beautifully.; 4 large eggs, lightly beaten: Eggs are the protein powerhouse of our breakfast sandwiches, providing essential amino acids to keep you feeling full and energized throughout the morning. Large eggs are specified in this recipe to ensure you have enough egg mixture to generously fill all eight sandwiches. When selecting eggs, consider opting for free-range or pasture-raised eggs if possible. These eggs often have richer yolks and a more pronounced flavor due to the hens’ diet and living conditions. Lightly beating the eggs is crucial for achieving a tender and uniform egg mixture. Over-beating can incorporate too much air, resulting in eggs that are rubbery when cooked. Simply whisk the eggs until the yolks and whites are just combined, ensuring a smooth and consistent texture.; ¼ cup half and half: Half and half is the secret ingredient that elevates our scrambled eggs from ordinary to exceptionally creamy and luxurious. The addition of half and half, a blend of equal parts milk and cream, introduces richness and moisture to the eggs, preventing them from drying out during cooking and reheating. If you don’t have half and half on hand, you can substitute it with whole milk for a slightly lighter texture, or use heavy cream for an even richer and more decadent result. For those seeking a dairy-free alternative, unsweetened almond milk or cashew milk can be used, though the texture may be slightly less creamy. The key is to add a liquid component to the eggs to create a softer and more palatable final product, especially considering they will be frozen and reheated.; Kosher salt and freshly ground black pepper, to taste: Seasoning is paramount in any recipe, and these breakfast sandwiches are no exception. Kosher salt and freshly ground black pepper are the foundational seasonings that enhance the natural flavors of the eggs, ham, and cheese. Kosher salt is preferred by many chefs due to its larger crystals, which are easier to pinch and distribute evenly. Its pure flavor also enhances the taste of the food without adding a metallic aftertaste that can sometimes be associated with iodized table salt. Freshly ground black pepper is also crucial as it offers a much brighter and more aromatic flavor compared to pre-ground pepper, which can become stale and lose its potency over time. Seasoning “to taste” is emphasized because personal preferences vary. Start with a pinch of salt and pepper, taste the cooked eggs, and adjust seasoning as needed. Remember, you can always add more seasoning, but you can’t take it away, so season gradually.; 8 mini croissants, halved horizontally: Croissants are the star of these breakfast sandwiches, lending their buttery, flaky texture and delicate flavor. Mini croissants are the ideal size for individual servings and are perfectly proportioned for a satisfying yet not overly heavy breakfast. When selecting croissants, look for fresh, bakery-style croissants for the best quality. Pre-packaged croissants from the grocery store can work in a pinch, but they may not have the same level of flakiness and buttery flavor. Halving the croissants horizontally creates the perfect pockets for filling with the egg mixture, ham, and cheese. If mini croissants are unavailable, you can use regular-sized croissants and cut them into halves or thirds, adjusting the filling amounts accordingly. Ensure the croissants are relatively fresh but not overly soft, as slightly firmer croissants will hold up better during filling and freezing.; 4 ounces thinly sliced ham: Ham adds a savory, salty, and slightly sweet element to the breakfast sandwiches, complementing the richness of the eggs and cheese. Thinly sliced ham is recommended for easy layering within the croissants and for a more pleasant eating experience. You can use various types of ham, such as Black Forest ham, honey ham, or smoked ham, depending on your flavor preferences. For a leaner option, consider using turkey ham or even Canadian bacon. If you are not a fan of ham, you can easily substitute it with other breakfast meats like cooked bacon, sausage patties, or even crumbled chorizo for a spicier kick. Vegetarian options include sautéed mushrooms, roasted red peppers, or spinach for a flavorful and nutritious alternative.; 4 slices cheddar cheese, halved: Cheddar cheese provides a classic, sharp, and melty element to these breakfast sandwiches. Its robust flavor pairs wonderfully with the ham and eggs, creating a harmonious and satisfying combination. Cheddar cheese is also a great source of calcium and protein. Sharp cheddar offers a more pronounced flavor, while mild cheddar is a milder, more kid-friendly option. You can experiment with different types of cheddar, such as white cheddar, aged cheddar, or even smoked cheddar for a unique twist. If cheddar is not your preference, you can substitute it with other melting cheeses like Monterey Jack, provolone, Swiss, or even pepper jack for a spicier kick. Halving the cheese slices ensures they fit neatly within the mini croissants and melt evenly throughout the sandwich.

Ingredients

Scale

1 tablespoon olive oil: Olive oil serves as the cooking fat for our eggs, imparting a subtle fruity flavor and preventing them from sticking to the skillet. When choosing olive oil, opt for extra virgin olive oil for the best flavor and nutritional benefits. Extra virgin olive oil is less processed and retains more of its natural antioxidants and healthy fats. While you can use other cooking oils like avocado oil or even butter for a richer flavor, olive oil is a versatile and healthy choice that works perfectly in this recipe. If you prefer a neutral flavor, you could also use refined coconut oil or canola oil, but olive oil adds a depth of flavor that complements the other ingredients beautifully.

4 large eggs, lightly beaten: Eggs are the protein powerhouse of our breakfast sandwiches, providing essential amino acids to keep you feeling full and energized throughout the morning. Large eggs are specified in this recipe to ensure you have enough egg mixture to generously fill all eight sandwiches. When selecting eggs, consider opting for free-range or pasture-raised eggs if possible. These eggs often have richer yolks and a more pronounced flavor due to the hens’ diet and living conditions. Lightly beating the eggs is crucial for achieving a tender and uniform egg mixture. Over-beating can incorporate too much air, resulting in eggs that are rubbery when cooked. Simply whisk the eggs until the yolks and whites are just combined, ensuring a smooth and consistent texture.

¼ cup half and half: Half and half is the secret ingredient that elevates our scrambled eggs from ordinary to exceptionally creamy and luxurious. The addition of half and half, a blend of equal parts milk and cream, introduces richness and moisture to the eggs, preventing them from drying out during cooking and reheating. If you don’t have half and half on hand, you can substitute it with whole milk for a slightly lighter texture, or use heavy cream for an even richer and more decadent result. For those seeking a dairy-free alternative, unsweetened almond milk or cashew milk can be used, though the texture may be slightly less creamy. The key is to add a liquid component to the eggs to create a softer and more palatable final product, especially considering they will be frozen and reheated.

Kosher salt and freshly ground black pepper, to taste: Seasoning is paramount in any recipe, and these breakfast sandwiches are no exception. Kosher salt and freshly ground black pepper are the foundational seasonings that enhance the natural flavors of the eggs, ham, and cheese. Kosher salt is preferred by many chefs due to its larger crystals, which are easier to pinch and distribute evenly. Its pure flavor also enhances the taste of the food without adding a metallic aftertaste that can sometimes be associated with iodized table salt. Freshly ground black pepper is also crucial as it offers a much brighter and more aromatic flavor compared to pre-ground pepper, which can become stale and lose its potency over time. Seasoning “to taste” is emphasized because personal preferences vary. Start with a pinch of salt and pepper, taste the cooked eggs, and adjust seasoning as needed. Remember, you can always add more seasoning, but you can’t take it away, so season gradually.

8 mini croissants, halved horizontally: Croissants are the star of these breakfast sandwiches, lending their buttery, flaky texture and delicate flavor. Mini croissants are the ideal size for individual servings and are perfectly proportioned for a satisfying yet not overly heavy breakfast. When selecting croissants, look for fresh, bakery-style croissants for the best quality. Pre-packaged croissants from the grocery store can work in a pinch, but they may not have the same level of flakiness and buttery flavor. Halving the croissants horizontally creates the perfect pockets for filling with the egg mixture, ham, and cheese. If mini croissants are unavailable, you can use regular-sized croissants and cut them into halves or thirds, adjusting the filling amounts accordingly. Ensure the croissants are relatively fresh but not overly soft, as slightly firmer croissants will hold up better during filling and freezing.

4 ounces thinly sliced ham: Ham adds a savory, salty, and slightly sweet element to the breakfast sandwiches, complementing the richness of the eggs and cheese. Thinly sliced ham is recommended for easy layering within the croissants and for a more pleasant eating experience. You can use various types of ham, such as Black Forest ham, honey ham, or smoked ham, depending on your flavor preferences. For a leaner option, consider using turkey ham or even Canadian bacon. If you are not a fan of ham, you can easily substitute it with other breakfast meats like cooked bacon, sausage patties, or even crumbled chorizo for a spicier kick. Vegetarian options include sautéed mushrooms, roasted red peppers, or spinach for a flavorful and nutritious alternative.

4 slices cheddar cheese, halved: Cheddar cheese provides a classic, sharp, and melty element to these breakfast sandwiches. Its robust flavor pairs wonderfully with the ham and eggs, creating a harmonious and satisfying combination. Cheddar cheese is also a great source of calcium and protein. Sharp cheddar offers a more pronounced flavor, while mild cheddar is a milder, more kid-friendly option. You can experiment with different types of cheddar, such as white cheddar, aged cheddar, or even smoked cheddar for a unique twist. If cheddar is not your preference, you can substitute it with other melting cheeses like Monterey Jack, provolone, Swiss, or even pepper jack for a spicier kick. Halving the cheese slices ensures they fit neatly within the mini croissants and melt evenly throughout the sandwich.

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Instructions

Heat olive oil in large skillet over medium-high heat. Begin by placing a large skillet, preferably non-stick, over medium-high heat. The size of the skillet should be sufficient to comfortably cook all four eggs at once without overcrowding. Allow the skillet to heat up for a minute or two before adding the olive oil. This ensures the pan is hot enough when the oil is added, preventing the eggs from sticking. Add one tablespoon of olive oil to the hot skillet. The oil should shimmer slightly, indicating it is heated to the correct temperature. Heating the oil before adding the eggs helps to create a slight barrier and prevent sticking, while also infusing the eggs with a subtle olive oil flavor.

Add eggs to the skillet and cook, whisking, until they just begin to set. Pour the lightly beaten eggs into the hot skillet. Immediately begin whisking the eggs continuously and vigorously with a whisk or a spatula. Whisking is crucial at this stage to break up the eggs and create a light and fluffy scrambled egg mixture. Continue whisking constantly until the eggs just begin to set around the edges and on the bottom of the skillet. You will notice the eggs transitioning from a liquid state to a more semi-solid consistency. It’s important not to overcook the eggs at this stage, as they will continue to cook once the half and half is added.

Gently whisk in half and half; season with salt and pepper, to taste. Once the eggs have just begun to set but are still slightly wet, reduce the heat to medium-low. Pour in the quarter cup of half and half. Gently whisk the half and half into the partially cooked eggs, ensuring it is evenly distributed. The half and half will help to stop the cooking process slightly and add moisture and creaminess to the eggs. Season the egg mixture generously with kosher salt and freshly ground black pepper, to taste. Start with about half a teaspoon of salt and a quarter teaspoon of pepper, and then taste and adjust as needed. Remember, seasoning is subjective, so adjust to your personal preference. Continue to gently whisk the egg mixture to ensure even cooking and prevent sticking.

Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Continue cooking the egg mixture over medium-low heat, stirring or gently whisking occasionally, until it has thickened and no visible liquid egg remains. This should take approximately 3-5 minutes, depending on the heat of your skillet and the consistency you desire. The eggs should be cooked through but still slightly moist and tender, not dry or rubbery. Once the eggs are cooked to your liking, remove the skillet from the heat and set the cooked egg mixture aside to cool slightly. This will make them easier to handle and assemble into the sandwiches.

Fill croissants with eggs, ham, and cheese to make 8 sandwiches. Now it’s time to assemble the breakfast sandwiches. Take the halved mini croissants and lay them out on a clean surface. For each sandwich, start by placing a generous portion of the cooked egg mixture on the bottom half of a croissant. Then, layer on a slice of ham (or your chosen filling) on top of the eggs. Finally, place a half slice of cheddar cheese (or your cheese of choice) on top of the ham. Top each sandwich with the other half of the croissant. Repeat this process until all eight sandwiches are assembled. Ensure you distribute the egg mixture, ham, and cheese evenly among all the sandwiches for consistent flavor and filling in each one.

Wrap tightly in plastic wrap and place in the freezer. Once all the sandwiches are assembled, it’s crucial to wrap them tightly in plastic wrap for freezer storage. Individually wrap each sandwich tightly in a layer of plastic wrap, ensuring there are no air pockets. This will prevent freezer burn and help maintain the quality and flavor of the sandwiches during freezing. For extra protection and to prevent crushing in the freezer, you can wrap each plastic-wrapped sandwich again in aluminum foil or place them in freezer-safe zip-top bags. Arrange the wrapped sandwiches in a single layer in the freezer for efficient freezing. Once frozen solid, you can stack them to save space. These sandwiches can be stored in the freezer for up to 2-3 months for optimal quality.

To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. When you are ready to enjoy a breakfast sandwich, remove one or more from the freezer. Take off the plastic wrap (and foil if used). Wrap the frozen sandwich in a paper towel. The paper towel helps to absorb excess moisture during microwaving, preventing the croissant from becoming soggy. Place the paper towel-wrapped sandwich in the microwave. Microwave on high for 1-2 minutes, or until the sandwich is heated through completely. Microwave times may vary depending on your microwave’s wattage and the frozenness of the sandwich. Start with 1 minute and check for warmth. If needed, continue microwaving in 30-second intervals until heated through. The cheese should be melted and gooey, and the sandwich should be warm to the touch throughout.

Serve immediately. Once the breakfast sandwich is heated through, carefully remove it from the microwave. Be cautious as it may be hot. Serve immediately and enjoy! These freezer croissant breakfast sandwiches are best enjoyed warm, right after reheating, when the croissant is still slightly flaky, the cheese is melted, and the fillings are warm and flavorful.

Nutrition

Serving Size: One Normal Portion
Calories: 350-450 kcal
Sugar: 5-8g
Sodium: 400-600mg
Fat: 20-25g
Saturated Fat: 10-12g
Carbohydrates: 30-40g
Fiber: 1-2g
Protein: 15-20g
Cholesterol: 150-200mg