Caprese Breakfast Croissant Sandwich
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This irresistible caprese breakfast croissant sandwich with scrambled eggs will become your favorite summer breakfast recipe. A flaky and buttery croissant is packed with layers of pesto, scrambled eggs, tomato, mozzarella cheese, arugula and balsamic vinegar glaze. The sandwich comes together in under 20 minutes and makes for a memorable breakfast, brunch or even lunch!
My garden is packed with basil right now and I am putting it EVERYTHING! Pesto is always a hit at our house, and I love the combination of eggs with fresh pesto. I made a pesto and goat cheese egg wrap that turned out so delicious. So why not make another pesto egg sandwich?! This time, fluffy scrambled eggs, pesto, mozzarella, tomato, arugula and balsamic glaze are between a flaky croissant. It is hearty yet feels fresh and summery.
Why you will love this caprese breakfast croissant sandwich
Quick and easy: This croissant breakfast sandwich is easier to make than you might think! The pesto adds on a little extra time but if you make it in advance, you can be enjoying this caprese sandwich in under 15 minutes!
Packed with flavor: This breakfast sandwich has so much fresh flavor from the pesto, tomatoes, mozzarella, arugula and balsamic glaze. The flavors all work beautifully together.
Hearty breakfast: This sandwich is a beast! The added eggs give this croissant breakfast the protein you will need to start the day off right!
Seasonal: This breakfast sandwich uses summer seasonal ingredients, such as basil and tomatoes, which not only adds to the summer vibes, but also means more flavor and nutrition.
What you will need to make this breakfast sandwich
Croissants: This recipe will make about two croissants sandwiches. You can use already baked croissants (this is what I do) from the bakery, buy the croissant dough and bake it, or if you are feeling up to it, make your own croissants.
Eggs: You need about four to five eggs to fill the croissants. You could use more or less depending on the size of your croissants or how many you wish to make. I find about 2-3 eggs per sandwich usually works well.
Milk: Milk is whisked into the eggs to make them extra fluffy. You can use any percentage milk.
Salt and pepper: Salt and pepper will add to the flavor of the eggs and tomatoes.
Tomatoes: Gives that classic caprese flavor with the pesto and mozzarella. I like to use a large tomato variety such as beefsteak, heirloom, or roma.
Mozzarella: Creamy mozzarella is a key ingredient in this breakfast sandwich. Try to use a fresh mozzarella if possible.
Balsamic Vinegar Glaze: The balsamic glaze gives this breakfast sandwich a slightly sweet and acidic flavor that pairs well with the other flavors. You can make your own or buy it from the grocery store ready to use!
Arugula: The arugula adds flavor and texture to the sandwich.
Pesto: A homemade pesto is made up of fresh basil, pine nuts, lemon juice, parmesan cheese, olive oil, garlic clove, salt and pepper. You can also use a store-bought pesto instead.
Tips and tricks
- Make sure to get the croissants nice and crispy before you start building the sandwiches. By toasting the croissants first, this will help create a stronger base for all that goodness that goes into the breakfast sandwich.
- You can make the pesto in advance and store it in the fridge for a few days to save time! This will let you get straight to making a hearty breakfast with minimal time and work.
- Save some dishes by using the same pan to toast your croissants and scramble the eggs! I like to toast the croissants, set them aside and then quickly scramble the eggs. The pan is already hot for the eggs, and it comes together quickly with less dishes to wash.
- After adding the sliced tomatoes, sprinkle a little salt over them. Salt helps bring out the flavors in the tomatoes and will make them pop.
- These breakfast sandwiches are loaded and need to be enjoyed immediately after making them. So do not plan on leftovers for this one.
Recipe FAQs
Can I make this ahead of time?
The scrambled eggs and tomatoes are best made fresh, but you can slice the croissants and prep the mozzarella and pesto in advance to speed up assembly in the morning.
Can I use a different bread instead of croissant?
Yes, a brioche bun, English muffin, or ciabatta roll would all work well if you don’t have croissants on hand, though the buttery, flaky texture of a croissant is part of what makes this sandwich special.
What type of mozzarella works best?
Fresh mozzarella (like a ball packed in water) gives the best flavor and texture, but pre-sliced mozzarella can work in a pinch. You could also use burrata cheese in place of the mozzarella.
Can I add another protein like bacon or prosciutto?
Absolutely! Crispy bacon or a slice of prosciutto would pair nicely if you want to add a salty, savory element to the sandwich.
If you give this caprese croissant breakfast sandwich with scrambled eggs a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love this breakfast croissant as much as we do!
Caprese Breakfast Croissant Sandwich
Ingredients
- 4-5 Eggs
- 2 Tbsp. Milk
- 2 Croissants
- Pesto (recipe below)
- 1 large Tomato (sliced)
- 4 slices of fresh Mozzarella
- Vinegar glaze
- Arugula
- 1 Tbsp. oil or butter (plus more to drizzle croissant)
Pesto:
- 1 Cup Fresh basil
- 1/4 Cup Pine nuts (toasted)
- 1/2 of a Lemon (juiced)
- 1/4 Cup Parmesan cheese
- 1/4 Cup Olive oil
- Salt and pepper
- 1 garlic clove
Instructions
- To make the pesto, add all the ingredients into a food processor and blend until combined. Taste and add salt and pepper to personal preference. Set aside or refrigerate if making in advance.
- To make the croissant breakfast sandwich, slice the croissants in half. Drizzle a little bit of olive oil or avocado oil over the croissants. Place in a skillet over medium heat until the cut side is golden brown. Remove from heat and set aside.
- In a mixing bowl, add the eggs and milk. Whisk together. Add 1 tablespoon of oil or butter to the skillet. Add the eggs and scramble over medium heat until the eggs are set. Season with salt and pepper.
- Spread a generous layer of pesto on to the toasted sides of the croissant. On the bottom croissant, add the cooked egg, tomatoes, mozzarella cheese, and arugula. Drizzle a little balsamic vinegar glaze over the arugula and add the top croissant. Enjoy!
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The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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