Bacon Egg and Cheese Croissant Breakfast Sandwiches
Skip the spendy fast food line and make your own delicious Bacon, Egg, and Cheese Croissant for breakfast! With just a handful of ingredients and about 20 minutes of active time, you can whip up a batch of gorgeously golden brown croissant breakfast sandwiches that are better (and cheaper!!) than your favorite takeout spot.
Servings: 2 Sandwiches
Calories: 444kcal
Equipment
- Parchment Paper or Aluminum Foil
- Skillet/Pan
Ingredients
- 4 slices Bacon
- 2 Croissants
- 1 tablespoon Unsalted butter softened
- 5 Eggs
- Sprinkle Salt & Cracked Pepper
- 2 slices Cheese
Instructions
- Preheat your oven to 375F to cook the bacon. Line a baking sheet with parchment and place the bacon slices individually on the baking sheet. Bake for 18-20minutes or until lightly browned.4 slices Bacon
- While the bacon is cooking, slice the croissants in half horizontally and place each half on another baking sheet, cut side up. Lightly toast the croissants in the oven for about 5 minutes, just until they are slightly toasted and crispy.2 Croissants
- To make the eggs, start by melting the butter in a pan over medium heat and whisking the eggs in a separate bowl until homogenous.5 Eggs, 1 tablespoon Unsalted butter
- Pour the eggs into the pan and cook to your desired scrambled doneness.
- Remove the toasted croissants from the oven and place the slices of bacon on the bottom half of each croissant. Add your scrambled eggs, some salt and pepper and finally top with cheese.2 slices Cheese, Sprinkle Salt & Cracked Pepper
- If desired, place the open faced croissants back into the oven for another minute, just until the cheese melts and the croissant is warm. Then remove from the oven, top with the second croissant half. I tend to slice mine in half using a serrated knife before enjoying!
Notes
👩🏻🍳 Expert Tips
- Make Friends With Your Freezer. Forget those overpriced, preservative-packed, pre-packaged frozen breakfast sandwiches. All you need to do is wrap your leftover assembled breakfast sandwiches in a layer of parchment followed by a layer of foil, then pop them all into a freezer-safe bag. When you’re ready to eat, unwrap the foil and zap them in the microwave for about 2-3 minutes on 80% power, or until they’re heated through ~OR~ pop a fully unwrapped bacon egg cheese croissant in the toaster oven or oven on a low, warming temp (around 200ºF) for about 15 minutes, or until heated through.
- Feeding a Crowd? Make sheet pan scrambled eggs, then cut the tray into long rectangles.
Nutrition
Calories: 444kcal | Carbohydrates: 29g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 448mg | Sodium: 609mg | Potassium: 235mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1018IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 4mg
