Croissant Breakfast Sandwiches (Print Version)
Buttery croissants stuffed with scrambled eggs, crispy bacon, melted cheese, and fresh vegetables for an indulgent morning meal.
# What You Need:
→ Croissants
01 - 4 large butter croissants
→ Eggs
02 - 4 large eggs
03 - 2 tbsp milk
04 - Salt and black pepper, to taste
05 - 1 tbsp unsalted butter
→ Meat
06 - 8 slices bacon (or turkey bacon)
→ Cheese
07 - 4 slices cheddar cheese (or Swiss, gouda)
→ Vegetables & Greens
08 - 1 tomato, thinly sliced
09 - 1 cup baby spinach (or arugula)
→ Optional
10 - 2 tbsp mayonnaise or Dijon mustard
11 - Avocado slices
# How-To Steps:
01 - Preheat the oven to 350°F.
02 - Slice the croissants in half horizontally and set aside.
03 - In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels.
04 - In a bowl, whisk together eggs, milk, salt, and pepper.
05 - Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook, stirring gently, until just set and soft. Remove from heat.
06 - If desired, spread a thin layer of mayonnaise or Dijon mustard inside each croissant.
07 - Layer each bottom half of croissant with scrambled eggs, 2 slices of bacon, 1 slice of cheese, tomato, and spinach. Top with avocado slices if desired.
08 - Place sandwich tops on and arrange the filled croissants on a baking sheet. Warm in the oven for 5 minutes, or until the cheese is melty and the croissants are heated through.
09 - Serve hot and enjoy!
# Expert Tips:
01 -
- The texture contrast between crispy croissant layers and creamy eggs is absolutely worth the indulgence
- These come together in 30 minutes flat but taste like something from a fancy brunch spot
02 -
- Overcooking the eggs is the biggest mistake people make with these sandwiches
- Let the cheese melt into the warm eggs instead of layering them cold
03 -
- Let the scrambled eggs rest briefly before layering so they do not make the croissant soggy
- Warm the croissants for just 3 to 4 minutes so they stay flaky and do not get too crisp