This copycat recipe recreates the beloved Jimmy Dean ham, egg, and cheese croissant sandwich at home. It features a flaky, buttery croissant filled with savory ham, a fluffy folded egg, and melty American cheese. It’s a satisfying breakfast that comes together quickly, perfect for busy mornings or a leisurely weekend brunch.
Ingredients
- 4 large croissants (about 4 oz / 115 g each), preferably day-old for sturdiness
- 8 large eggs
- 2 tablespoons (30 ml) milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 g) unsalted butter, divided
- 8 slices (about 8 oz / 225 g) deli ham, such as smoked or honey ham
- 8 slices (about 8 oz / 225 g) American cheese (or cheddar, if preferred)
- Optional: 1 tablespoon (15 ml) Dijon mustard or mayonnaise, for spreading
Instructions
- Preheat your oven to 350°F (175°C). Slice the croissants in half horizontally, keeping the top and bottom attached at one side if possible, or simply cut all the way through.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until the yolks are fully broken and the mixture is uniform.
- Heat 1 tablespoon (15 g) of the butter in a large nonstick skillet over medium-low heat. When the butter is melted and foamy, pour in the egg mixture. Let it cook undisturbed for 1–2 minutes, until the edges begin to set.
- Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to let the uncooked egg flow to the edges. Continue this process until the eggs are softly set but still shiny and moist, about 3–4 minutes total. The eggs should be cooked to a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines; check with a food thermometer if you are unsure.
- Fold the cooked egg into a rough rectangle about the size of your croissants. Slide it onto a cutting board and let it rest for 1 minute, then cut it into 4 equal portions.
- Wipe the skillet clean and return it to medium heat. Add the remaining 1 tablespoon (15 g) butter. Once melted, add the ham slices in a single layer (work in batches if needed) and cook for 1–2 minutes per side, until lightly browned and warmed through. Remove from heat.
- If using mustard or mayonnaise, spread a thin layer on the cut sides of the croissants.
- Assemble the sandwiches: On the bottom half of each croissant, place 2 slices of ham, folding them to fit. Top with one portion of the folded egg, then 2 slices of American cheese. Place the top half of the croissant over the cheese.
- Place the assembled sandwiches on a baking sheet. Bake in the preheated oven for 5–7 minutes, until the cheese is melted and the croissants are warmed through and slightly crispy on the outside.
- Serve immediately, while the cheese is gooey and the croissant is crisp.
Tips
- Use day-old croissants: Fresh, very soft croissants can become soggy when filled with warm eggs and ham. Slightly stale croissants hold up better and still crisp up nicely in the oven.
- Don’t overcook the eggs: The eggs will continue to cook slightly as they sit and again in the oven. Stop cooking them on the stovetop while they are still a bit soft and shiny; they will finish cooking to the safe temperature of 160°F (71°C) during the final bake.
- Customize the cheese: American cheese melts the smoothest and gives that classic fast-food texture, but sharp cheddar, Swiss, or provolone all work well. If using a firmer cheese, slice it thinly so it melts evenly.
- Make it a meal prep: Assemble the sandwiches completely, wrap each in foil, and refrigerate for up to 2 days before baking. Add 5–7 minutes to the bake time if going straight from the fridge.
Serving Suggestions
Serve these croissant sandwiches hot with a side of crispy hash browns or roasted breakfast potatoes. A small bowl of fresh fruit or a simple green salad balances the richness. For a complete breakfast spread, pair with a hot cup of coffee, fresh orange juice, or a berry smoothie.
Variations
- Bacon & Cheddar: Replace the ham with 8 slices of cooked bacon and use sharp cheddar cheese for a smoky, tangy twist.
- Sausage & Swiss: Swap the ham for 4 cooked breakfast sausage patties and use Swiss cheese. Cook the sausage thoroughly to a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines.
- Vegetarian: Omit the ham and add sautéed spinach, mushrooms, or roasted red peppers. Use your favorite cheese, and consider adding a slice of ripe tomato for freshness.
- Spicy Kick: Add a few dashes of hot sauce to the egg mixture, or spread sriracha mayo on the croissant instead of plain mustard.
Storage and Reheating
Store leftover assembled sandwiches in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. To reheat, unwrap the sandwich and place it on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or until heated through and the cheese is melted. You can also microwave on high for 1–2 minutes, but the croissant will be softer and less crisp. If you plan to freeze, wrap each sandwich individually in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
Frequently Asked Questions
Can I use pre-cooked frozen egg patties instead of making my own? Yes, you can use 4 frozen egg patties or folded eggs. Cook them according to package directions, ensuring they reach 160°F (71°C), and then assemble the sandwiches as directed. This saves time but the texture will be slightly different from the freshly cooked folded eggs.
What kind of ham is best? Deli-sliced ham works best because it’s thin and easy to fold. Smoked ham adds a nice flavor, while honey ham gives a touch of sweetness. Avoid thick-cut ham steaks, as they may make the sandwich too bulky.
Can I make these ahead of time for a crowd? Absolutely. Assemble the sandwiches, wrap them in foil, and refrigerate for up to 2 days. When ready to serve, bake at 350°F (175°C) for 15–20 minutes, or until hot and the cheese is melted. This is perfect for holiday mornings or brunch gatherings.
Why is my croissant soggy? Sogginess usually comes from using very fresh, soft croissants or from overfilling with moist ingredients. Use day-old croissants, pat the ham dry with paper towels before adding, and avoid adding too much mustard or mayonnaise. Baking the assembled sandwich briefly also helps to crisp the exterior.
Can I use a different type of bread? Yes, this filling works well in a brioche bun, a ciabatta roll, or even a toasted English muffin. Adjust the baking time slightly since different breads absorb moisture differently.
Is it safe to leave these out at room temperature? No, perishable ingredients like eggs, ham, and cheese should not sit at room temperature for more than 2 hours. Refrigerate leftovers promptly, and if serving at a brunch, keep them on a warming tray or serve within that time window.
Related
- Frozen Garlic Knots: Make-Ahead Recipe
- Fried Cheese Quesadilla: Crispy, Gooey & Easy
- Garlic Knots and Cheese Dip: Easy Pull-Apart Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).