This quick and easy Croissant Breakfast Sandwich combines crisp bacon, pillowy scrambled eggs, and cheddar cheese on a flaky croissant. Customize with toppings to suit everyone’s taste.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Croissants: If you don’t have a bakery close by, Costco and Walmart sell them, and they are good.
- Bacon: I use Coleman naturally uncured hickory-smoked bacon, but any good-quality smoked bacon will work.
- Cheese: You can use sliced or shredded. There are so many options to choose from, such as cheddar, Swiss, yellow or white American, Pepper Jack, Colby Jack, Muenster, Havarti, and many more.
How To Make Croissant Breakfast Sandwiches
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Oven-baked bacon is the easiest, cleanest, best way to make bacon. If you have never cooked bacon this way, it is a must-try. In my eyes, it is a game changer for crisp bacon.
- Beat the eggs and cool water.
- Melt the butter in a large skillet over medium-low heat. Add the eggs and cook them scramble-style.
- Toast the croissants. Assemble the sandwiches with cheese, eggs, and bacon.
- Bake for about 10 minutes.
Tips For Success
- For the best results, cook the bacon until crispy, then transfer it to paper towels to drain.
- Resist the urge to substitute milk or cream for the water. Water makes the eggs fluffier and lighter by creating steam.
- I like to cook the eggs in butter, but you can cook the eggs in bacon grease. Do not overcook them.
- Do not microwave croissants. Toast them in a toaster or toaster oven.
- As with most egg dishes, these breakfast sandwiches are best enjoyed promptly.
Customize Them
- Add veggies: pickled red onion, pickled jalapeños, arugula, sautéed mushrooms, or roasted red peppers.
- Add fruits: sliced avocado, tomato, or pear, or tomato jam.
- Meat: substitute thinly sliced ham or cooked breakfast sausage patties.
More Egg Recipes
- Cottage Cheese Egg Bites
- Southern Deviled Eggs
- Egg In A Hole
- Sausage Egg and Cheese Casserole
- Egg Foo Young
- Microwave Scrambled Eggs
Croissant Breakfast Sandwich
This quick and easy Croissant Breakfast Sandwich combines crisp bacon, pillowy scrambled eggs, and cheddar cheese on a flaky croissant.
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Servings: 4 servings
Calories: 730kcal
Ingredients
- 4 large croissants
- 8 slices bacon
- 8 large eggs
- 3 tablespoons cold water
- 2 tablespoons butter
- 8 slices cheddar cheese
Instructions
- Preheat oven to 375°
- Cover a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Then lay the bacon slices in a single layer on the paper. Bake for 15 minutes or until you reach your desired crispiness. Remove the bacon from the baking sheet and place on paper towels to drain.
- Beat the eggs and cool water in a large bowl.
- Meanwhile, melt the butter in a large skillet over medium-low heat. Add the eggs and cook them slowly, using a rubber spatula to move the cooked, fluffy eggs out to the outer edges,
- Toast the croissants. Assemble the sandwiches with a slice of cheese, scrambled eggs, cooked bacon, and another slice of cheese.
- Place the sandwiches on a parchment paper-covered baking sheet. Bake for 5-7 minutes or until the cheese melts.
Nutrition
Calories: 730kcal | Carbohydrates: 28g | Protein: 29g | Fat: 55g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 444mg | Sodium: 903mg | Potassium: 304mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1431IU | Vitamin C: 0.1mg | Calcium: 315mg | Iron: 3mg
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