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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Croissant Breakfast Sandwiches Recipe

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This recipe for Croissant Breakfast Sandwiches, by , is from Emi, Mia, and Joy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jasmine Yumori

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
4 large eggs, lightly beaten
1/4 cup half and half
Kosher salt and freshly ground black pepper, to taste
8 mini croissants, halved horizontally
4 ounces thinly sliced ham
4 slices cheddar cheese, halved

Directions:
Directions:
Heat olive oil in large skillet over medium high heat. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
Fill croissants with eggs, ham and cheese to make 8 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
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.
Serve immediately.

 

 

 

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