Croissant Breakfast Sandwiches (Printable)
Buttery croissants layered with scrambled eggs, bacon, cheese, and fresh veggies for an indulgent morning treat.
# What goes in:
→ Bakery
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 large tomato thinly sliced
09 - 1 cup baby spinach or arugula
→ Optional Condiments
10 - 2 tablespoons mayonnaise or Dijon mustard
11 - Fresh avocado slices
# Directions:
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 until well combined.
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 half.
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 immediately.
# Expert Advice:
01 -
- The contrast of warm buttery pastry against hot scrambled eggs creates texture in every single bite
- Everything happens in under thirty minutes which matters on those slow weekend mornings
02 -
- Overcooking the eggs is the easiest way to ruin this recipe so pull them when they still look slightly underdone
- Assembly goes faster if you prep all your components before you start cooking anything
03 -
- Bake the croissant halves cut side up for two minutes before assembling to prevent sogginess
- Use a sharp serrated knife to saw through the croissant without crushing all those delicate layers