Name: Croissant Breakfast Sandwiches
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT8H40M0.000S
Yield: 8 sandwiches
Ingredients: 1 tablespoon salted butter; 10 large eggs, beaten; 1/2 teaspoon crushed red pepper flakes; Pinch kosher salt; Pinch freshly ground black pepper; 3 tablespoons Dijon mustard; 8 croissants, halved; 3 tablespoons pesto; 8 slices ham steak (2 to 3 ounces each); 8 halves jarred roasted red bell pepper, drained and patted dry; 8 slices Gouda

Directions

Place a large nonstick pan over medium heat and add the butter. Let melt, then add the eggs, followed by the red pepper flakes, salt and pepper. Cook until the eggs are light and fluffy, 5 to 6 minutes. Remove to a plate.
Spread a small amount of the Dijon mustard on the bottom half of each croissant and a little pesto on each top half. Top each Dijon half with a slice of ham, an eighth of the egg mixture, a red bell pepper half and a slice of Gouda. Place the top halves on the Gouda, then cut in half and wrap in parchment and foil.
Freeze overnight before moving to a freezer-friendly 2-gallon resealable plastic bag for long term storage.
To reheat in the microwave, remove from the freezer, take off the foil and place in the microwave on high for 1 minute. Flip over and cook for another minute, then rest for 1 to 2 minutes.
To reheat in the oven, remove from the freezer and bake at 425 degrees F for 40 to 45 minutes.

Croissant Breakfast Sandwiches

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