If there’s one thing I miss while living abroad it’s having bagel breakfast sandwiches on the weekends. Or just bagels in general! It’s not really a thing to see bagels around here in Switzerland. They definitely don’t have an aisle filled with them that’s for sure. I have found them at some brunch spots but they’re just not the same. To be honest they are probably better I’m just not used to it! But what is plentiful here are Croissants! I can’t say I really ever even had a croissant while I lived in the US. It just wasn’t something that I really thought of to eat. But here I am making a Croissant Breakfast Sandwich every Sunday now because I’m hooked!
I do have to say though, the best croissant I’ve ever had in my life was while we were in Paris. It was warm and so flaky and sooo buttery. I’d probably go back to Paris just for this croissant again. Ok, and to explore so much more of the city but you get the point.
For the longest time my go to brunch used to be a quiche from Joanna Gaines. It was filled with spinach, mushrooms and cheese (lots of cheese).For anyone that ever came over for a brunch I’ve hosted I’m sure you’ve had this as well. Of course it would be paired with fresh fruit, a light arugula salad and my strawberry and donut hole skewers. Guys, I cannot be writing a blog post while I’m starving. Whose idea was this!?
But back to the Croissant Breakfast Sandwich. I think it’s my new perfect thing to make on Sunday mornings. Pair it with a fresh fruit salad and a mimosa or two and you’ve got yourself a real winner. Of course I add in some chopped kale or spinach, cucumbers and tomatoes because you’ve gotta throw a little health into the mix! I think the magic though really comes from the Pesto and Mayo mix I use. While I loved my previous brunch with the quiche, when I’m cooking for just me and Anthony sometimes I don’t feel like making a huge quiche for just the two of us.
So the next time you want to level up your Sunday brunch at thome, this is the perfect recipe for you!
What You Need
- Eggs
- Spinach or Kale
- Tomato
- Cucumber
- Mozzarella Cheese
- Pesto
- Mayo
- Olive Oil
- Salt & Pepper
- Everything but the Bagel Seasoning
- Croissants
How to Make Croissant Breakfast Sandwiches
- Roughly chop your kale or spinach and sauteed in a pan until slightly wilted. Top with Everything but the Bagel Seasoning
- Add in whisked eggs. I like to cook this either scrambled or omelette style.
- While eggs are cooking prep the sandwich components.
- Slice croissant in half and spread the mayo and pesto on both sides
- On the bottom portion of croissant, add your cooked eggs.
- Top eggs with mozzarella so it starts to melt, then layer on the tomatoes and cucumbers.
- Enjoy!
What to Serve with Croissant Breakfast Sandwiches
Depending on how fancy you want to get here can depend on what you’re serving with this. If you’re keeping it simple I love just some fresh fruit. But if you’re looking to elevate it you can’t go wrong with a fruit salad and hashbrowns!
Croissant Breakfast Sandwich
Ingredients
- 1 Tbsp Olive Oil
- 1 cup Spinach or Kale roughly chopped
- 1/2 tsp Everything but the Bagel Seasoning
- 4 large Eggs whisked
- 2 Croissants
- 2 Tbsp Pesto
- 2 Tbsp Mayo
- 4 oz Mozzarella Cheese use fresh if you can and slice thin
- 1 Tomato sliced thin, for 4 slices
- 1/4 Cucumber sliced thin
- Salt and Pepper to taste
Instructions
- In a medium skillet over medium heat add olive, kale and Everything but the Bagel Seasoning. Cook until slightly wilted.
- Add whisked eggs to pan. Either scramble the eggs or make a large omelette.
- While eggs are cooking, slice your croissant in half. Spread Mayo and Pesto on both halves of croissant
- Once eggs are done, divide and place on the bottom slice of croissant. Top with Mozzarella, tomato and cucumber. Add an additional salt and pepper if needed.
