A buttery croissant filled with scrambled eggs, brie, arugula, and prosciutto
Croissant Breakfast Sandwich
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2
2 sandwiches
Difficulty
Easy
Cost
Premium
$$$
Croissant Breakfast Sandwich
A buttery croissant filled with scrambled eggs, brie, arugula, and prosciutto
★4.4(20)
This elevated breakfast sandwich layers creamy scrambled eggs, melted brie, peppery arugula, and salty prosciutto inside a warm, flaky croissant for a cafe-quality brunch at home.
10m
Prep Time
8m
Cook Time
18m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
The croissant breakfast sandwich takes the classic BEC and elevates it to something genuinely special. A warm, butter-layered croissant replaces the standard roll, brie steps in for American cheese, and thinly sliced prosciutto brings a more refined saltiness than bacon.
This is the breakfast sandwich you make when you want to feel fancy but not work too hard. The croissant does most of the heavy lifting — its buttery, flaky layers create a textural experience that no other bread can match.
Ingredients
- 2 large croissants
- 4 large eggs
- 2 oz brie cheese, sliced
- 4 thin slices prosciutto
- 1 cup baby arugula
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- Kosher salt and white pepper to taste
- 1 teaspoon Dijon mustard (optional)
Instructions
- 1
Preheat oven to 350°F. Split the croissants in half horizontally and warm in the oven for 3 to 4 minutes until crisp on the outside but still soft inside.
- 2
While the croissants warm, whisk the eggs with cream, salt, and white pepper.
- 3
Melt the butter in a nonstick skillet over medium-low heat. Pour in the eggs and stir gently, creating soft, creamy curds. Cook for 2 to 3 minutes until just set but still slightly wet. Remove from heat.
- 4
Place brie slices on the bottom halves of the warm croissants. The heat from the croissant will begin melting the cheese.
- 5
Layer the scrambled eggs on top of the brie. Add 2 slices of prosciutto to each sandwich, followed by a handful of arugula.
- 6
Spread Dijon mustard on the top halves if desired. Close the sandwiches and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
BrieCamembert or Gruyere
Both melt beautifully and add similar richness.
ProsciuttoSmoked salmon or bacon
Smoked salmon creates a more indulgent option. Bacon adds crunch.
ArugulaBaby spinach or watercress
Both add freshness and a milder peppery note.
Tips & Storage
Pro Tips
Use day-old croissants for the best results — they hold together better than fresh ones.
Let the brie come to room temperature so it melts more easily.
White pepper gives a cleaner look in the eggs than black pepper.
Add a few thin slices of apple or pear for a surprising sweet element.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Wrap in foil and warm in a 325°F oven for 5 minutes if needed.
Nutrition Facts
Per serving (1 sandwich) · 2 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates30g
Fat34g
Fiber1g
Sugar5g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use store-bought croissants?
- Yes, any good bakery-style croissant works. Frozen croissants that are baked at home also work well.
- What other cheeses work?
- Gruyere, camembert, or fresh mozzarella all pair nicely with the other fillings.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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