BACON, EGG, AND CHEESE CROISSANT Recipe

I tucked fluffy eggs, melted cheese, and crispy bacon into flaky croissants to create a Croissant Breakfast Sandwich with one clever step you won’t expect.

I’ve got a confession I can’t help but share: a simple croissant and crisp bacon can feel like a tiny miracle in the morning. This sandwich turned my rushed weekdays into something worth waking up for.

I love how the croissants trap the fillings and the bacon adds that crunch you wait for, it almost feels too good to be true. It’s labeled Breakfast Sandwich but don’t let that imply plain, there are little twists that kept me coming back and even made me brag to friends, yes I know bragging is silly.

Ingredients

• Flaky buttery pastry, packed with carbs and calories, gives sandwich a soft pillowy richness.
• Smoky salty crispy strips, high in fat and sodium, delivers crunchy umami and big flavor.
• Creamy yolks bring protein and vitamins, make the filling soft, custardy and satisfying.
• Melts into gooey richness, adds calcium protein and salt, pick sharp for extra bite.
• Used for cooking and spreading, gives toasty flavor and richer mouthfeel but more saturated fat.
• Splash into eggs to loosen texture, creates fluffier creamier eggs, cream ups calories.
• Fresh herbs add brightness and color, small vitamins, they cut through richness nicely.

Ingredient Quantities

• 4 large croissants
• 8 slices bacon (about 6 to 8 oz)
• 4 large eggs
• 2 tbsp milk or heavy cream
• 4 slices cheddar or American cheese (about 4 oz)
• 2 tbsp unsalted butter, divided
• Salt and freshly ground black pepper, to taste
• Optional: 1 tbsp chopped fresh chives or parsley

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if you have one for extra crispness.

2. Arrange bacon in a single layer on the rack or directly on the foil and bake 12 to 18 minutes until browned and crisp. Transfer to paper towels to drain and keep warm.

3. Slice croissants in half, spread about 1 tbsp of the butter on the cut sides, and place cut-side up on a separate sheet or the same rack for 3 to 5 minutes in the oven until lightly toasted.

4. In a bowl whisk the 4 eggs with 2 tbsp milk or heavy cream, a pinch of salt and some freshly ground black pepper. Dont over-whisk, you just want it combined.

5. Heat the remaining 1 tbsp butter in a nonstick skillet over medium-low. Pour in the eggs and let sit a few seconds, then stir slowly with a spatula, forming soft curds. Cook until just set but still moist, remove from heat immediately.

6. Assemble each croissant: bottom half, 1 slice cheddar or American cheese, one portion of the scrambled eggs, 2 slices of bacon, sprinkle optional chopped chives or parsley, then top with the croissant top.

7. Put assembled sandwiches back in the oven for 1 to 2 minutes to melt the cheese and warm everything through, or microwave for 10 to 15 seconds if you’re in a rush. Serve hot and enjoy.

Equipment Needed

1. oven (preheat to 400 F)
2. baking sheet lined with aluminum foil
3. wire rack (optional but great for crisp bacon)
4. nonstick skillet for the eggs
5. mixing bowl
6. whisk or fork to beat the eggs
7. heat proof spatula for gentle stirring and folding
8. chef knife and cutting board to slice croissants and chop herbs
9. paper towels to drain the bacon

FAQ

BACON, EGG, AND CHEESE CROISSANT Recipe Substitutions and Variations

• Croissants: swap with brioche buns, toasted English muffins, or flaky dinner rolls, they hold the sandwich well but might be less buttery.
• Bacon: use turkey bacon, Canadian bacon (ham), prosciutto, or smoky tempeh/plant based bacon if you want less fat or a vegetarian option.
• Eggs: replace with scrambled tofu, pre made folded egg patties, or just egg whites for a lighter sandwich, cook tofu a bit longer so it firms up.
• Cheese: swap cheddar with American, Swiss, provolone, pepper jack, or a melty vegan cheese, reduce added salt if using a salty cured meat.

Pro Tips

1) Cook the bacon ahead and keep it warm in a very low oven, on a rack over foil if you can. Pat it with paper towels so it stays crisp, and save a teaspoon or two of the bacon fat to finish the eggs for extra flavor, just dont use too much or the eggs will get greasy.

2) For silky, soft scrambled eggs cook them slow on low heat, stir gently and take them off when theyre still slightly wet because they keep cooking from carryover. Toss in a small cold pat of butter at the end and fold it in, it makes them glossy and richer without extra cream.

3) To stop the croissant from getting soggy toast the cut sides well and put the cheese directly on the bottom half before the eggs so it melts into them, not into the bread. If you want the sandwich hot and crisp use a toaster oven or a 325 to 350 F oven for a few minutes to heat through, microwaves make croissants limp.

4) Want make ahead breakfasts Try cooking bacon and eggs the night before and store separately, then assemble and warm in a 350 F oven or toaster oven so everything stays crisp. You can also wrap assembled sandwiches tightly and freeze, then reheat from frozen in the oven for best texture.