This bacon egg and cheese croissant breakfast sandwich takes one of the most iconic and indulgent breakfast combos and kicks it up a notch.
Forget boring English muffins or dry biscuits. Instead, reach for a buttery croissant stuffed with fluffy eggs, crispy bacon, and melty cheese.
I love how easy it is to assemble these sandwiches, and after a spin in the oven, they’re nice and toasty.
Trust me, the whole family will want seconds!
Why You’ll Love This Bacon Egg and Cheese Croissant
Savory Flavor: Is there anything better in the morning than bacon and eggs?
Crowd-Pleasing Favorite: The classic combination of flavors and textures appeals to a wide range of palates. And you can easily modify it as you like.
Quick and Easy: This recipe comes together in a snap, perfect for busy mornings when you want something indulgent without spending too much time in the kitchen.
Ingredients
- Croissants: Flaky, buttery, and oh-so-delicate, they’re the perfect vessel for our breakfast sandwich masterpiece. Grab them fresh from a bakery for the best taste and texture.
- Bacon: Crispy, smoky, and irresistibly savory, it adds a satisfying crunch and depth of flavor to every bite.
- Large Eggs: Fresh, high-quality eggs are the key to creating fluffy, tender scrambled eggs.
- Heavy Cream: A splash of rich, luxurious cream elevates the eggs to new heights of deliciousness.
- Salt and Black Pepper: These simple seasonings enhance the natural flavors of the eggs.
- Unsalted Butter: A pat of creamy, unsalted butter ensures the eggs cook up moist and flavorful without sticking to the pan.
- Cheddar and Muenster Cheese: This duo is creamy, melty, and irresistible.
How to Make a Bacon Egg and Cheese Croissant
There’s nothing quite like a warm, flaky croissant fresh from the oven to get your morning started right.
But stuff that buttery, golden pastry with fluffy scrambled eggs, crispy bacon, and gooey melted cheese? Now we’re talking next-level breakfast bliss!
But as bakery-worthy as it looks, it’s so easy to make at home!
1. PREHEAT the oven to 400°F and line a baking sheet with parchment paper.
2. COOK the bacon on the tray in the oven for about 15 minutes. It should be crispy.
3. WHISK the eggs with heavy cream, salt, and pepper until smooth and combined. Scramble slowly with some butter until just set but still moist.
4. ARRANGE the croissant bottoms on the baking tray, add the cheese, eggs, bacon, and more cheese, then put the tops in place.
5. BAKE for a few minutes until the cheese melts and the croissants are warmed through. Serve immediately and enjoy!
Tips for the Best Bacon Egg and Cheese Croissant
Whether you’re hosting a weekend brunch or just treating yourself to a handheld morning feast, this recipe delivers decadence in every bite.
It’s a breakfast sandwich so insanely delicious and satisfying, you’ll never settle for a fast food version again.
Here are some of my best tips when making this breakfast so it’s always a winner.
- Try an egg cooking trick. Use the scrape and push technique while cooking the eggs. Avoid stirring which can make eggs dense.
- Swap out the bacon. Turkey bacon, duck bacon, mushroom bacon, tempeh bacon, and eggplant bacon are healthier alternatives to regular bacon that can still provide a similar smoky, savory flavor.
- Choose your favorite cheese. For variety, experiment with Gruyère, Swiss, Pepper Jack, Gouda, or Brie, in addition to classic Cheddar.
- Toss in some extras. Customize your croissant sandwich with sliced avocado, tomatoes, baby spinach, chipotle mayo, or hot sauce.
- Make it a meal. Serve with fresh fruit, such as orange slices or berries, breakfast potatoes, or a light side salad to round out the meal.
How to Store
Perfect for lazy weekend mornings or even a special brunch with friends and family, the only downside to this recipe is that you can’t really store leftovers.
The eggs will turn rubbery after reheating, and the croissants will quickly go soggy.
But if you have to, your best bet is freezing:
To Freeze: Wrap the cooled sandwiches in plastic and foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Remove the plastic wrap and foil and wrap again in fresh foil. Bake at 300°F for 10-15 minutes until heated through.
More Breakfast Sandwiches You Need to Try
Breakfast Panini
Bacon and Egg Breakfast Wrap
Croissant Breakfast Sandwich
Sausage and Egg McMuffin
Bacon Egg and Cheese Croissant
4
servings5
minutes20
minutes788
kcalThis bacon egg and cheese croissant sandwich takes one of the most iconic and indulgent breakfast combos and kicks it up a notch. You’ll love it!
Ingredients
4 large croissants, sliced in half horizontally
12 slices bacon
6 large eggs
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter
4 slices cheddar cheese
4 slices Muenster cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Lay the bacon slices in a single layer on the baking sheet and bake for 12-15 minutes until crispy. Transfer to a paper towel-lined plate and replace the parchment paper.
- In a medium bowl, whisk the eggs, heavy cream, salt, and pepper until smooth and combined.
- Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and gently push the eggs around with a rubber spatula, creating soft curds. Continue cooking, folding, and stirring gently, until the eggs are just set but still moist. Remove from the heat.
- Place the bottom halves of the croissants cut side up on the baking sheet. Top each with a slice of cheddar, followed by 1/4 of the scrambled eggs, 3 slices of bacon, and a slice of muenster. Place the croissant tops on top.
- Return the tray to the oven and bake for 3-5 minutes until the cheese is melted and the croissants are warmed through. Serve immediately and enjoy!
Notes
- Whisking heavy cream into the eggs makes them rich and fluffy.
- Cooking the eggs low and slow and gently folding them creates tender, moist curds.
- Using both cheddar and muenster provides a perfect balance of sharp and creamy cheeses.
