Croissant Breakfast Sandwiches (Printable)
Buttery croissants stuffed with scrambled eggs, crispy bacon, melty cheese, and fresh greens for the ultimate morning treat.
# What You'll Need:
→ Croissants
01 - 4 large butter croissants
→ Eggs
02 - 4 large eggs
03 - 2 tablespoons milk
04 - Salt and black pepper, to taste
05 - 1 tablespoon unsalted butter
→ Meat
06 - 8 slices bacon or turkey bacon
→ Cheese
07 - 4 slices cheddar, Swiss, or gouda cheese
→ Vegetables & Greens
08 - 1 tomato, thinly sliced
09 - 1 cup baby spinach or arugula
→ Optional
10 - 2 tablespoons mayonnaise or Dijon mustard
11 - Avocado slices
# How to Make It:
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 melted and the croissants are heated through.
09 - Serve hot and enjoy!
# Expert Hacks:
01 -
- The contrast between warm flaky pastry and soft scrambled eggs is absolutely worth waking up for
- These sandwiches somehow manage to feel fancy enough for brunch but casual enough for Tuesday morning
- Everything melts together in that final oven pass, creating layers you didnt know breakfast needed
02 -
- Low and slow eggs make or break this sandwich so resist the urge to crank up the heat
- Letting the sandwiches rest for one minute after that final oven pass keeps the cheese from running everywhere when you bite in
03 -
- Day old croissants actually hold up better than fresh ones since they are less likely to fall apart when you slice them
- A thin layer of Dijon mustard on the top half creates this incredible tangy contrast against the melted cheese