Mother’s Day is just around the corner – and it’s never too early to start thinking of what you want to do for your mom! One of my favorite traditions we’ve started since more of us have become mothers ourselves is our Mother’s Day Brunch.
The Saturday before Mother’s Day, our husbands take care of the kids and those of us who have kids go out to brunch with our mom. It’s a much needed break, and we always have such a great time together.
Right now, I’m living out of state from the rest of my family and that means I’ll miss our Mother’s Day Brunch this year. I decided to have my own brunch with just my little family – and whipped up these super easy Croissant Breakfast Sandwiches.
To make it a little more exciting, we walked to the Ralph’s just down the street from us and picked up fresh ingredients from the deli and bakery, then came home and assembled them. It was a fun outing, and it was almost as good as brunch with my sisters and mom. 😉
How to make Croissant Breakfast Sandwiches
Start by scrambling your eggs over medium heat, either in a griddle or frying pan.
Next, preheat your oven to broil. While the oven is heating, cut the croissants in half (a top and a bottom) and place them center-side up on a baking sheet.
Top the bottom of each croissant with two eggs, 3 strips of bacon, 1/4 the avocado slices, and one slice of cheddar cheese. Then, broil the open-faced sandwiches, as well as the tops of each croissant, for 1-2 minutes until cheese is melted and the croissant starts to crisp slightly.
When they are ready, remove them from the oven, place the top of each croissant on each bottom, and serve warm.
These Breakfast Sandwiches are versatile
So much can be added or exchanged to these Croissant Breakfast Sandwiches. You really can make them just how you like. Consider some of these:
- Bell peppers
- Pepper jack
The perfect Make-ahead meal?
We know that breakfast can be a tricky meal–mornings can be crazy! These Croissant Breakfast Sandwiches are a great make-ahead meal.
To make these and save for later, we recommend waiting to add the avocado when you’re ready to bake them.
When you get your sandwiches built (before you would put them under the broiler), wrap them well in plastic wrap or foil. They will be good for 1-2 days in the fridge or up to 3 weeks in the freezer.
Then, when you need a quick breakfast, unwrap, top them with fresh avocado, and pop them in the oven.
Related recipe: love quick and easy breakfasts? You’ll love our Instant Pot Breakfast Hash!
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**This post was sponsored by Kroger, but all opinions are my own. Comments submitted may be displayed on other websites owned by the sponsoring brand.**
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