Breakfast Croissants

 

Breakfast Croissants:

8 Croissants, sliced in half

12 eggs

1/2 cup milk

1 tsp salt

1/2 tsp pepper

1/2 cup shredded cheese 

16-24 thin slices ham

8 cheese slices

Brown Sugar Mustard Butter 

8 tbsp butter

4 tbsp brown sugar 

4 tsp mustard 

( any leftover butter can be kept in the refrigerator to use on sandwiches at a later date)

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 Whisk together the eggs, milk, salt, and pepper in a large mixing bowl. Place a non-stick pan over medium heat and scramble the egg mixture until cooked through. Stir in the shredded cheese. Remove from heat and set aside. 

Place the halved croissants on a cookie sheet lined with parchment paper.

 In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the mustard. 

 Brush the bottom and top halves of each croissant with the butter mixture and top with 2-3 slices of ham followed by 1/8 of the scrambled eggs and a slice of cheese. Close the sandwiches with the top half of the croissants. 

 Wrap each sandwich in aluminum foil and bake for 10-15 minutes or until the cheese has melted.

 **MAKE AHEAD FREEZER CROISSANTS**

Follow the same recipe but, instead of baking the croissants, after wrapping in foil , put them into freezer bags and store them in the freezer for up to 3 months.

Thaw in fridge overnight, and bake at 350 for 10-15 minutes.