This is my recipe for the best vegetarian croissant breakfast sandwich. These buttery croissants are filled with vegan sausage patties, scrambled egg, and shredded cheese. They are then baked in the oven until the cheese is gooey and melted.
These croissant sandwiches are perfect for serving at a weekend brunch, shared with family and friends!
Ingredients
To make these croissant sandwiches you will need:
- Vegan sausages
- Eggs
- Milk
- Butter
- Croissants
- Mustard
- Chives
- Shredded mozzarella and Cheddar
How to make a croissant breakfast sandwich
Firstly, cook your vegan sausage patties. Use a knife to slit the sausage casings and peel them off to remove them. Squash each sausage into a 1cm thick patty.
Then, heat the vegetable oil in a large frying pan and fry the sausage patties until golden on both sides, around 8-9 minutes.
Secondly, prepare the eggs. Crack the eggs into a bowl and whisk with a fork until slightly frothy. Add in the milk and season with salt and pepper. Whisk to combine.
Heat the butter over a medium-low heat in a medium frying pan. Pour in the egg and cook for a couple of minutes until just set. Use a rubber spatula to push the egg to the centre of the pan and then spread it out again and cook for a further few seconds until almost set. Repeat until the eggs are just cooked but still slightly wet.
Slice the croissants in half and spread the bottom half of each croissant with a teaspoon of dijon mustard. Top with 2 sausage patties, a quarter of the eggs, a sprinkle of chives, and a quarter of the cheese.
Place the croissants on a lined baking tray and bake in a preheated oven at 175℃/155℃ fan for 8-10 minutes, or until the cheese has melted. Enjoy served warm with your favourite breakfast sauces, I like mine with ketchup!
Breakfast croissant sandwich filling ideas
If you’d like to add some extra ingredients to your croissant sandwiches, here are some more filling ideas:
- Cheese – I used a mixture of mozzarella and Cheddar for my breakfast croissants. The mozzarella is gooey whilst the Cheddar brings sharpness. Alternatively, you could use sliced Emmental or grated gruyère.
- Vegan bacon – as well as, or instead of, vegan sausage patties you can add a few rashers of fried vegan bacon!
- Avocado – for a splash of colour and freshness you can add some sliced avocado to your croissants, once they have been cooked.
- Mushrooms – top the sausage patties with some fried sliced mushrooms before topping with the eggs and cheese.
- Tomatoes – grill some cherry tomatoes and add these to your sandwiches for an extra burst of flavour.
Vegetarian croissant breakfast sandwich: similar recipes
If you liked this recipe, try out more of my breakfast recipes:
Vegetarian Croissant Breakfast Sandwich
Ingredients
Method
- Remove the casing from each sausage and shape into 1 cm thick patties.
- Heat the oil in a medium frying pan over a medium-high heat. Fry the sausage patties until they are golden on both sides, around 8-9 minutes. Set aside on a plate.
- Preheat the oven to 175℃/155℃ fan (350℉/310℉).
- Crack the eggs into a bowl and whisk together until slightly frothy. Add in the milk and season with salt and pepper. Whisk until combined.
- Melt the butter in a medium non-stick frying pan over a medium-low heat.
- Add in the eggs and leave undisturbed until just set, 1-2 minutes. Use a rubber spatula to push the eggs into the centre and then spread them out again. Leave for another few seconds until set again. Repeat until the eggs are almost cooked, but still slightly wet on top. Transfer to a bowl and set aside.
- Slice the croissants in half. Spread the bottom half of each with 1 tsp of mustard.
- Place 2 sausage patties onto each croissant. Top each with ¼ of the scrambled egg, a sprinkle of chives, and ¼ cup of cheese. Place the top half of each croissant on top of each sandwich.
- Place the croissants on a lined baking tray and bake until the cheese has melted, around 8-10 minutes. Enjoy!
