There's no better way to ring in the weekend than with some Breakfast Sandwiches complete with Tomato Jam, Bacon and Avocado! These Croissant Breakfast Sandwiches are next level perfection.
Table of Contents
Why I Love This Recipe
If I had to choose the perfect way to start my morning on the weekend it would be this: toasted or warmed croissants slathered with some homemade tomato jam, some creamy avocados, soft scrambled eggs and some crispy crumbled bacon. Breakfast Sandwiches ARE my definition of the perfect morning and now it's a possibility for all of us to make at home!
Ingredients & Substitutions
- Croissants
- Mayonnaise
- Soft scrambled eggs (recipe below)
- Bacon
- Avocados
- Tomato jam (recipe below)
- Chives
- Basil
- Salt and pepper
- Fontina
- Arugula (optional)
How to Make
Soft Scrambled Eggs: In a large bowl, crack the eggs and whisk together with the milk and a pinch of salt. In a large non-stick skillet, add the butter over medium low heat. Once it’s just melted, carefully pour the eggs into the pan. Using a silicone spatula , slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly. Add the fontina while the eggs are still a bit runny and continue to slowly cook until the eggs are just tender, season with additional salt and pepper. Remember the eggs will continue to cook once removed from the heat, so it’s ok to pull the eggs off the heat slightly underdone like this video.
For the Quick Tomato Jam: Heat the oil in a large non-stick skillet over medium high heat, add the tomatoes and toss around to coat in the oil. Once the tomatoes start to burst and char, drop the heat to medium and add in the garlic, pepper flake and begin to smash the tomatoes with a wooden spoon. Add the vinegar, brown sugar and continue to cook until jammy 5-10 minutes, finish with the butter. Remove from the heat and let cool. This will keep in the fridge for about a week. Try it as a condiment on a cheeseboard or serve over fresh burrata .
Build the Breakfast Sandwiches: slather the toasted croissants with the mayonnaise. Spread about 2 tablespoons of the tomato jam on the inside of the top croissant and ¼ of the smashed avocado on the bottom followed by the soft scrambled eggs and bacon. Toss on the fresh herbs, arugula and extra fontina if you like. Close the sandwich and serve, preferable with a mimosa or Bloody Mary.
Tips & Tricks
Here's the honest truth - these Breakfast Sandwiches are a bit of a prep commitment. Nothing about this recipe is complicated but you can make your life easier by making sure you're prepped. The tomato jam (similar to my tomato confit) can be prepped ahead a few days or a few weeks. But the recipe of the ingredients are best prepped morning of. So my best trick would be to host brunch at 10/11am and spend 30 minutes getting organized for the Breakfast Sandwiches before everyone arrives! Then you're smooth sailing!!
FAQ's
What does a breakfast sandwich contain?
A breakfast sandwich typically contains bread, eggs, and some type of protein such as bacon, sausage, or ham. Additional ingredients like cheese, vegetables, or condiments may also be included. My favorite is when croissants meet soft scramble eggs, bacon and cheese.
What condiments go on a breakfast sandwich?
Common condiments that go on a breakfast sandwich include Tomato Jam, mayonnaise, hot sauce, and salsa.
Similar Recipes
Breakfast Sandwich with Tomato Jam
Ingredients
- 4 croissants split and toasted
- 4 tablespoons mayonnaise
- 8 slices bacon cooked
- 2 avocados smashed with 2 teaspoons lemon juice, salt and pepper
- ½ tomato jam recipe below
- soft scrambled eggs recipe below
- Fresh chives and basil and / or arugula
- Kosher salt and freshly cracked black pepper
Quick Tomato Jam
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 1 clove garlic minced
- ½ teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 tablespoons butter
- Kosher salt and freshly cracked black pepper
Soft Scrambled
- 3 tablespoons unsalted butter
- 8 large eggs
- ¼ cup whole milk
- Kosher salt and freshly cracked black pepper
- ¾ cup shredded fontina
Instructions
For the Soft Scrambled Eggs
- In a large bowl, crack the eggs and whisk together with the milk and a pinch of salt. In a large non-stick skillet, add the butter over medium low heat. Once it’s just melted, carefully pour the eggs into the pan. Using a silicone spatula , slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly. Add the fontina while the eggs are still a bit runny and continue to slowly cook until the eggs are just tender, season with additional salt and pepper. Remember the eggs will continue to cook once removed from the heat, so it’s ok to pull the eggs off the heat slightly underdone
For the Tomato Jam
- Heat the oil in a large non-stick skillet over medium high heat, add the tomatoes and toss around to coat in the oil. Once the tomatoes start to burst and char, drop the heat to medium and add in the garlic, pepper flake and begin to smash the tomatoes with a wooden spoon. Add the vinegar, brown sugar and continue to cook until jammy 5-10 minutes, finish with the butter. Remove from the heat and let cool. This will keep in the fridge for about a week. Try it as a condiment on a cheeseboard or serve over fresh burrata
Assemble:
- Slather the toasted croissants with the mayonnaise. Spread about 2 tablespoons of the tomato jam on the inside of the top croissant and ¼ of the smashed avocado on the bottom followed by the soft scrambled eggs and bacon. Toss on the fresh herbs, arugula and extra fontina if you like. Close the sandwich and serve, preferable with a mimosa or bloody Mary.
Can these be frozen?? Would be great to make for the week
I have to be honest, I dont think it would be as good if it was frozen! I'm sorry to be the bearer of bad news. I think a breakfast burrito would be better!
I think this would make the perfect lunch as well! And maybe even dinner!!! We love breakfast for dinner!!