Croissant Breakfast Sandwiches (Print View)
Flaky croissants stuffed with savory eggs, crispy bacon, melty cheese, and fresh greens.
# What You'll Need:
→ Bakery
01 - 4 large butter croissants
→ Eggs & Dairy
02 - 4 large eggs
03 - 2 tablespoons milk
04 - 1 tablespoon unsalted butter
05 - 4 slices cheddar cheese
→ Meat
06 - 8 slices bacon
→ Vegetables & Greens
07 - 1 tomato, thinly sliced
08 - 1 cup baby spinach
→ Seasonings & Condiments
09 - Salt and black pepper to taste
10 - 2 tablespoons mayonnaise or Dijon mustard
→ Optional Additions
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. 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.
05 - If desired, spread a thin layer of mayonnaise or Dijon mustard inside each croissant.
06 - 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.
07 - 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.
08 - Serve hot and enjoy!
# Expert Hints:
01 -
- The way warm melty cheese binds everything together transforms simple breakfast ingredients into something that feels like a café treat without leaving your kitchen
- These sandwiches strike that perfect balance between indulgent and fresh with the addition of bright tomato and peppery greens cutting through all the richness
02 -
- Overcooking the eggs is the biggest mistake you can make here since they will continue cooking slightly in the oven so pull them off the heat while they still look slightly underdone
- Assembly order actually matters so put cheese directly on warm eggs rather than on cold tomato slices which helps it melt faster and more evenly
03 -
- Buy croissants the day before you plan to make these since slightly stale croissants are easier to slice and hold their structure better under all those fillings
- Warm the croissants for 3 minutes before assembling if they are very fresh to prevent them from getting too soggy when the eggs hit them