Hey y'all! If you're craving an ultra-satisfying breakfast or brunch that comes together quickly, these Sheet Pan Croissant Sandwiches are about to be your new go-to. Think flaky croissants, gooey cheese, savory deli meats, and perfectly baked eggs all layered together on a single pan—yum! No fuss, no mess, and you can feed a crowd all at once. Whether you're hosting brunch, meal prepping, or just looking for a fun weekend twist, this recipe's got your back. Let’s get cooking!
Why You’ll Love This Sheet Pan Croissant Sandwiches Recipe
- Makes feeding a group super easy—no need to assemble individual sandwiches.
- Rich and flaky croissants pair perfectly with melty cheese and savory fillings.
- Customizable with your favorite meats, cheeses, and veggies.
- Great for meal prep—just reheat and enjoy throughout the week.
- Perfect for breakfast, brunch, lunch, or an easy weeknight dinner.
Sheet Pan Croissant Sandwiches Ingredients
- 6 large croissants (split in half)
- 8 large eggs
- ⅓ cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ lb sliced deli ham
- 8 slices cooked bacon
- ½ cup baby spinach (optional)
- Salt & freshly ground black pepper, to taste
- 2 tablespoon unsalted butter (melted)
Directions: How to Make Sheet Pan Croissant Sandwiches
Prep Your Oven & Ingredients
- Preheat your oven to 375°F (190°C). Grease a large rimmed sheet pan (about 13x18 inches) with cooking spray or line with parchment paper for easy clean up.
- Split your croissants in half horizontally.
- In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper until well blended.
Layer & Assemble
- Arrange the bottom halves of the croissants on the sheet pan in a single layer.
- Evenly layer the ham, cooked bacon, and spinach (if using) over the croissant bottoms.
- Pour the egg mixture evenly over the fillings, letting it soak into the croissants and spread across the tray.
- Sprinkle cheddar and mozzarella cheeses evenly over everything.
- Finish by placing the top halves of the croissants over the cheese layer, gently pressing them down. Brush the croissant tops with melted butter for extra golden color.
Bake and Serve
- Bake in the preheated oven for 18-22 minutes, or until the eggs are set, cheese is melted, and croissants are golden brown.
- Allow the sandwiches to cool for 2-3 minutes, then cut into portions and serve warm.
Sheet Pan Croissant Sandwiches Notes
- If your croissants are especially large, gently flatten them with your hands before placing on the sheet pan to fit more easily.
- Let the baked sandwiches rest for a few minutes before slicing; this helps the eggs set and makes cutting cleaner.
- Swap in pre-cooked breakfast sausage if you prefer it over ham or bacon.
Variations on Sheet Pan Croissant Sandwiches
- Vegetarian: Skip the meat and add sautéed mushrooms, roasted red peppers, or extra spinach instead.
- Turkey & Swiss: Swap the ham for sliced turkey and use Swiss or Gruyère cheese.
- Spicy Sriracha: Add 1-2 tablespoons of sriracha to the egg mixture for a heat-packed twist.
Required Equipment for Sheet Pan Croissant Sandwiches
- Large rimmed sheet pan (13x18 inches recommended)
- Parchment paper or cooking spray
- Mixing bowl
- Whisk
- Basting brush (for butter)
- Serrated knife (for slicing croissants and sandwiches)
Sheet Pan Croissant Sandwiches Storage Instructions
- Let leftovers cool completely, then transfer to an airtight container.
- Refrigerate for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 10-12 minutes, or microwave individual portions for 1-2 minutes until warmed through.
Serving & Pairing Suggestions for Sheet Pan Croissant Sandwiches
- Serve with a fresh fruit salad or mixed greens for balance.
- Pair with hash browns, breakfast potatoes, or roasted veggies.
- Enjoy alongside a big cup of coffee or a mimosa for brunch perfection.
Pro Tips for Perfect Sheet Pan Croissant Sandwiches
- Lightly toast croissant halves in the oven for 2 minutes before assembly for extra crispiness.
- Use room temperature eggs for the fluffiest baked texture.
- Don’t overbake—remove from oven when eggs are just set to prevent dryness.
Sheet Pan Croissant Sandwiches FAQ
Can I make sheet pan croissant sandwiches ahead of time?
Yes! Assemble everything the night before, cover tightly, and refrigerate. Bake fresh in the morning, adding 3-5 minutes to the cooking time if cold.
What’s the best way to slice and serve sheet pan croissant sandwiches?
Let them set for a few minutes post-baking, then use a serrated knife to cut into even squares or rectangles for easy serving.
Can I freeze sheet pan croissant sandwiches?
Absolutely! Cool, wrap individual portions tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 6 large croissants, halved horizontally
- 6 large eggs
- ½ cup whole milk
- 1 cup shredded cheddar cheese
- 6 slices cooked ham
- ½ cup baby spinach leaves
- 2 tablespoons unsalted butter, melted
- Salt and black pepper to taste
Instructions
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1Preheat oven to 375°F (190°C) and line a sheet pan with parchment paper.
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2Arrange the bottom halves of the croissants on the prepared sheet pan.
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3Layer sliced ham and spinach on each croissant bottom and sprinkle evenly with shredded cheddar cheese.
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4In a bowl, whisk together eggs, milk, salt, and black pepper. Pour the egg mixture carefully over the assembled croissants, allowing it to soak in slightly.
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5Place the top halves of the croissants over the filling, brush with melted butter, and bake in the preheated oven for 16-18 minutes or until the eggs are set and tops are golden.
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6Let cool slightly, cut, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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