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Carmelized Onion Breakfast Sandwiches

Course Breakfast
Cuisine American
Keyword breakfast sandwiches, brunch casserole
Servings 6 sandwiches
Author Emma Chapman

Ingredients

  • 1 large onion white
  • 2 tablespoons butter divided
  • 1 tablespoon vegetable stock or water
  • 1 ounce mushrooms or other veggies bell pepper would be good here, too
  • 6 eggs
  • 2 tablespoons milk
  • 4 ounces shredded cheese I used Monterey Jack, but cheddar would be great too.
  • 6 croissants
  • poppy seeds or sesame seedss for garnish

Instructions

  • First, make the caramelized onions. In a large pan or skillet, melt one tablespoon of butter over medium/low heat.
    Add the chopped onion and cook for 40-50 minutes until very brown and jam-like. Turn off the heat and stir in a tablespoon of vegetable stock or water.
    Stir well, making sure to scrape up and incorporate the bottom layer that may be clinging to the bottom of the pan. Salt, and now they are ready for use.
  • When you are ready to make the sandwiches, whisk together the eggs and milk. In a large skillet, add a little oil and cook the mushrooms (or other veggies) along with the caramelized onions until everything is nice and warm.
    Then, add the eggs to the pan and stir until soft scrambled. You want them to be slightly undercooked here because they will cook a bit more in the oven, so don’t be afraid to leave them a bit runny.
  • Slice the croissants in half and fill with the eggs and top with cheese, arranged in a rectangle baking dish.
    Add the croissant tops, and then brush with melted butter and top with poppy seeds. Bake at 350°F for 5-6 minutes, just until the cheese looks melted.