Spam and Egg Croissant Breakfast Sandwiches

Mini buttery croissants, sliced spam, American cheese, kimchi, and sunny eggs are all cooked on a single sheet pan.

Recipe by: Kristina Cho, @eatchofood

Product Featured: Premier™ Hard-Anodized Nonstick Bakeware 10-Piece Bakeware Set

INGREDIENTS

• 2 cups kimchi
• 6 slices of spam, about ¼” thick
• 3 American cheese slices, cut in half
• 6 mini croissants
• 1 tbsp olive oil
• 4 large eggs
• Green onions, for topping
• Togarashi, for topping

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Arrange kimchi into a single row on the baking sheet. Arrange another row of spam next to it. Bake until the edges of the spam and kimchi are just starting to brown, 8 to 10 minutes.
3. Take the baking sheet out and top the spam with cheese. Arrange the croissants in a row, shingling them if needed. Brush olive oil over the remaining space on the baking sheet and crack the eggs onto the sheet. Bake again until cheese is melty and eggs are jammy, about 10 minutes.
4. Remove from the oven. Break up the egg yolks with a fork so that the jammy yolk is marbled across the egg whites. Cut the egg into 6 equal-ish sections with the edge of your spatula. Assemble the breakfast sandwiches by slicing the croissants in half and stuffing with kimchi, spam, and egg. Top with green onions and a sprinkle of togarashi.

Storage Notes: Assembled breakfast sandwiches can store in the freezer for up to 3 months. Just wrap in foil and store in an airtight container. To reheat, warm back up in a 350-degree oven for 10 to 15 minutes. Otherwise, unwrap the foil and microwave for about 3 minutes.