This Caprese Croissant Breakfast Sandwich with Scrambled Eggs is a fresh, buttery, and satisfying way to start the day. Flaky croissants are layered with soft scrambled eggs, creamy mozzarella, juicy tomatoes, peppery arugula, and vibrant homemade pesto for a breakfast that feels both indulgent and elegant.
Why You’ll Love This Recipe
- Buttery croissants with a fresh Caprese-inspired twist
- Creamy scrambled eggs balanced with bright pesto and tomato
- Perfect for weekend brunch or special breakfasts
- Simple ingredients with gourmet flavor
- Easily customizable and family-friendly
Ingredients
Sandwich
- 4–5 eggs
- 2 tablespoons milk
- 2 croissants
- Pesto (recipe below)
- 1 large tomato, sliced
- 4 slices fresh mozzarella
- Balsamic vinegar glaze
- Arugula
- 1 tablespoon oil or butter, plus more for croissants
- Salt and black pepper
Pesto
- 1 cup fresh basil
- 1/4 cup toasted pine nuts
- Juice of 1/2 lemon
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
- 1 garlic clove
- Salt and black pepper
Instructions
- Add all pesto ingredients to a food processor and blend until smooth. Season with salt and pepper to taste and set aside.
- Slice croissants in half and lightly drizzle with oil. Toast cut-side down in a skillet over medium heat until golden. Remove and set aside.
- In a bowl, whisk eggs with milk. Heat butter or oil in the skillet and scramble eggs over medium heat until just set. Season lightly.
- Spread pesto generously on the toasted croissants. Layer scrambled eggs, tomato slices, mozzarella, and arugula on the bottom half.
- Drizzle lightly with balsamic vinegar glaze and top with the remaining croissant. Serve immediately.
Tips & Tricks
- Scramble eggs gently to keep them soft and creamy
- Use room-temperature mozzarella for better texture
- Toast croissants just until golden to avoid dryness
- Add avocado slices for extra creaminess
Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
This sandwich pairs beautifully with fresh fruit, roasted potatoes, or a light green salad. Pesto can be made up to 3 days in advance and stored refrigerated.
Nutrition (Approximate per sandwich)
- Calories: 520
- Protein: 23g
- Carbohydrates: 38g
- Fat: 32g
FAQ
Can I make the pesto ahead of time?
Yes, pesto keeps well in the fridge for up to 3 days.
Can I use store-bought pesto?
Absolutely, homemade offers fresher flavor but store-bought works.
What can I substitute for croissants?
Ciabatta rolls or brioche buns are great alternatives.
Is balsamic glaze required?
No, but it adds a sweet tang that balances the sandwich.
Can I add protein?
Yes, add halal-friendly turkey slices or grilled chicken.
Storage
- Fridge: Best enjoyed fresh; store components separately up to 2 days
- Freezer: Not recommended
- Reheat: Rewarm eggs gently in a skillet and reassemble
Similar Recipes
Caprese Croissant Breakfast Sandwich with Scrambled Eggs
Ingredients
Sandwich
- 4 –5 eggs
- 2 tablespoons milk
- 2 croissants
- Pesto recipe below
- 1 large tomato sliced
- 4 slices fresh mozzarella
- Balsamic vinegar glaze
- Arugula
- 1 tablespoon oil or butter plus more for croissants
- Salt and black pepper
Pesto
- 1 cup fresh basil
- 1/4 cup toasted pine nuts
- Juice of 1/2 lemon
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
- 1 garlic clove
- Salt and black pepper
Instructions
- Add all pesto ingredients to a food processor and blend until smooth. Season with salt and pepper to taste and set aside.
- Slice croissants in half and lightly drizzle with oil. Toast cut-side down in a skillet over medium heat until golden. Remove and set aside.
- In a bowl, whisk eggs with milk. Heat butter or oil in the skillet and scramble eggs over medium heat until just set. Season lightly.
- Spread pesto generously on the toasted croissants. Layer scrambled eggs, tomato slices, mozzarella, and arugula on the bottom half.
- Drizzle lightly with balsamic vinegar glaze and top with the remaining croissant. Serve immediately
Notes
Conclusion
This Caprese Croissant Breakfast Sandwich with Scrambled Eggs brings together fresh ingredients and rich textures for a breakfast that feels special yet effortless. It’s a beautiful balance of comfort and freshness that works any day of the week.