Description
Listen, we’ve all been there. You want a breakfast sandwich that’s more than just some sad eggs slapped between two pieces of toast, but you also don’t want to spend your entire morning becoming a short-order cook. Enter the bacon, egg, and cheese croissant sandwich — the breakfast that makes you feel like you’re living your best life while still being totally doable on a random Tuesday morning.
We’re talking buttery, flaky croissants that get toasted to golden perfection, filled with perfectly scrambled eggs that are creamy and dreamy, crispy bacon that shatters when you bite it, and cheese that melts into gooey, stretchy heaven. It’s like someone took everything you love about breakfast and wrapped it in a French pastry hug.
Ingredients
For the Foundation:
- 4 large butter croissants (fresh from bakery if you’re feeling fancy)
- 8 strips thick-cut bacon
- 8 large eggs
- 4 slices sharp cheddar cheese
- 4 slices Swiss or Gruyère cheese (because we’re not messing around)
- 3 tbsp butter
- 2 tbsp heavy cream
- Salt and freshly cracked black pepper
For the Extras (Optional but Recommended):
- 1 avocado, sliced
- 2 tbsp Dijon mustard
- 1 tbsp chives, chopped
- 1 medium tomato, sliced
- Arugula or spinach leaves
- Hot sauce (for those who like to live dangerously)
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper (trust me on this). Lay bacon strips in a single layer — don’t overlap or they’ll cook unevenly. Bake for 12-15 minutes until crispy and gorgeous. Drain on paper towels and try not to eat half of it before assembly.
While bacon is doing its thing, slice croissants in half horizontally. If they’re day-old, toast them lightly in a 350°F oven for 3-4 minutes. Fresh croissants don’t need toasting — they’re perfect as is. Set aside and resist the urge to eat them plain (save room for the main event).
Crack eggs into a bowl and whisk with heavy cream, salt, and pepper. Heat a non-stick pan over medium-low heat — LOW is key here. Add 1 tbsp butter and let it melt completely. Pour in eggs and let them sit for 30 seconds before stirring. Use a spatula to gently push eggs from edges to center, tilting pan to let uncooked egg flow underneath. Keep stirring gently until eggs are just set but still creamy — they should look slightly underdone.
Remove eggs from heat (they’ll keep cooking from residual heat). Immediately add cheese slices on top of hot eggs. Cover pan for 1 minute to let cheese melt into gooey perfection. Season with a pinch more salt and pepper if needed.
Spread a thin layer of Dijon on croissant bottoms (optional but classy). Divide cheesy scrambled eggs among the four croissant bottoms. Break bacon strips in half and layer on top of eggs. Add any optional toppings you’re feeling (avocado, tomato, greens). Crown with croissant tops and press gently.
Plate immediately while everything is warm and melty. Maybe add some fresh fruit on the side to pretend you’re being healthy. Watch people’s faces light up when they take that first bite. Accept compliments gracefully — you’ve earned them.
Notes
Egg Temperature is Everything: Low and slow makes creamy eggs. High heat makes rubber.
Timing is Key: Have everything ready before you start the eggs — they cook fast.
Cheese Placement: Put cheese on hot eggs, not cold croissant, for proper melting.
Bacon Hack: Save that bacon fat for cooking potatoes later. You’re welcome.
Croissant Quality: Good croissants make good sandwiches. Don’t cheap out here.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~38g
- Carbohydrates: ~25g
- Protein: ~25g