Breakfast Sandwiches with Tomato Jam

Jump to Recipe

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.

A baking sheet with croissant breakfast sandwiches with a tomato jam, scrambled eggs, bacon and avocado with a cup of coffee.


 

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 (remember when we made tomato confit), 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!

A baking sheet with croissant breakfast sandwiches with a tomato jam, scrambled eggs, bacon and avocado.

Ingredients & Substitutions

Mise en place of all ingredients to make croissant breakfast sandwiches.
  • Croissants  
  • Mayonnaise
  • Soft Scrambled Eggs recipe below
  • Bacon
  • Avocados
  • Tomato jam recipe below
  • Chives
  • Basil 
  • Salt and pepper
  • Fontina
  • Arugula optional

*For a full list of ingredients and instructions please see recipe card below.

How to Make Breakfast Sandwich

A glass mixing bowl with cracked eggs, milk and a pinch of salt.

Step 1: 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.

A nonstick pan with scrambled eggs being cooked and shredded fontina just added.

Step 2: 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.

A non stick pan with oil and cherry tomatoes.

Step 3: Heat the oil in a large non-stick skillet over medium high heat, add the tomatoes and toss around to coat in the oil.

A non stick pan with cherry tomatoes starting to blister with red pepper flakes just added.

Step 4: 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.

A non stick pan with cherry tomatoes being cooked, partially blistered and smashed with garlic just added.

Step 5: Add the vinegar, brown sugar and continue to cook until jammy 5-10 minutes, finish with the butter.

A non stick pan with cherry tomatoes being cooked, and butter just added.

Step 6: 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.

A plate with two toasted halves of a croissant, one with mayonnaise and tomato jam spread, and the other half spread with mayonnaise and smashed avocado.

Step 7: 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.

A plate with two toasted halves of a croissant, one with mayonnaise, tomato jam and basil leaves, and the other half spread with mayonnaise, smashed avocado, soft scrambled eggs, bacon and shredded fontina.

Step 8: Add 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.

How to Store Breakfast Sandwich

These are best assembled and eaten fresh. However, this tomato jam is perfect and goes on everything. You can store this for about a week in the fridge and slather on everything.

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!!

A baking sheet with croissant breakfast sandwiches with a tomato jam, scrambled eggs, bacon and avocado with a cup of coffee.

FAQs

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

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Breakfast Sandwich with Tomato Jam

Author: Gaby Dalkin
5 from 1 vote
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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 people

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.
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

3 Comments

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating