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Ham, Cheese, and Egg Breakfast Croissant with Mustard Glaze
Ham and Cheese Croissants with Honey Mustard Glaze is a simple but delicious Easter brunch recipe. Make with the yummy leftover holiday ham or create a breakfast dish that will bring excitement to your morning and start your day off right!
Prep Time: 8 minutes 
Cook Time: 7 minutes
Quantity: 8 breakfast sandwiches
Servings: 8
Ingredients
Breakfast Sandwich:
- 8 croissants
- 8 slices Parmesan Black Peppercorn Encrusted Ham
- 1 (8-ounce) package Frigo® Whole Milk Mozzarella Cheese, sliced into eight ¼-inch slices
- 2 tablespoons honey
- 1 ½ tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon poppy seeds
- 2 tablespoons olive oil
- 8 large eggs
Garnish:
- Dijon mustard
- opped fresh parsley or fresh salad greens
Directions
reheat the oven to 375°F.
Slice the croissants in half lengthways and line up on a parchment- or Silpat mat-lined baking sheet. Place a slice of Frigo® Whole Milk Mozzarella Cheese on the base of the croissants followed by a slice of Parmesan Black Peppercorn Encrusted Ham.
Mix together the honey, Dijon mustard, and vinegar and brush on the 8 croissant tops. Sprinkle with poppy seeds and place in the oven for 6-7 minutes until ham and cheese are heated through.
Meanwhile, make the eggs over easy with runny yolks by heating a 9-inch sauté pan on medium and heat olive oil until sizzling. Crack the eggs carefully into the saute pan so you don’t break the yolk and lower heat to medium-low heat. Season with a sprinkle of salt and pepper. When the whites of the eggs just start to turn solid on the edges (about 2 minutes), add two tablespoons of water to the skillet and cover. Cook for an additional two minutes until egg whites have just turned solid. The yolk should be runny.
With a rubber spatula, carefully loosen the eggs from the sauté pan and slide one inside each of the hot ham and cheese filled croissants.
Serve hot with extra Dijon mustard and a sprinkle of chopped fresh parsley or fresh greens.
Rad Tip:
Make ahead for your holiday brunch. When packing up the ham the night before, slice and fill the croissants and store — refrigerated — in an airtight container. Mix the honey mustard glaze, cover, and refrigerate that, too. An hour before cooking, take croissants and glaze out of the refrigerator, and preheat the oven to 375°F.
