Croissant Breakfast Sandwiches (Printable)
Buttery croissants stuffed with scrambled eggs, bacon, melted cheese, and fresh vegetables for an indulgent morning meal.
# What You'll Need:
→ Bakery
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
→ Cheese
07 - 4 slices cheddar cheese
→ Vegetables & Greens
08 - 1 tomato thinly sliced
09 - 1 cup baby spinach
→ Optional Condiments
10 - 2 tbsp mayonnaise or Dijon mustard
11 - Avocado slices
# How To Make:
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 Tips:
01 -
- The contrast of warm flaky pastry against soft scrambled eggs creates texture in every single bite
- Everything comes together in under 30 minutes making it impressive yet totally manageable
02 -
- Dry your tomato slices thoroughly or the bottom croissant will become unpleasantly soggy
- Overcooked rubbery eggs will ruin the entire experience, so pull them when they still look slightly underdone
03 -
- Buy croissants the day before and let them sit uncovered—they toast better without excess moisture
- If your croissants are oversized, use only one egg per sandwich or the ratio will feel off