Croissant Breakfast Sandwiches (Print Version)
Buttery croissants filled with savory eggs, crispy bacon, melty cheese, and fresh greens for a perfect morning treat.
# What You Need:
→ 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 cheese (or Swiss, gouda, or preferred cheese)
→ Vegetables & Greens
08 - 1 tomato, thinly sliced
09 - 1 cup baby spinach (or arugula)
→ Optional
10 - 2 tablespoons mayonnaise or Dijon mustard
11 - Avocado slices
# How to Prepare:
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.
09 - Warm in the oven for 5 minutes, or until the cheese is melted and the croissants are heated through.
10 - Serve hot and enjoy!
# Expert Advice:
01 -
- The contrast between warm flaky pastry and soft scrambled eggs hits differently than any regular breakfast sandwich
- Everything comes together in under thirty minutes but tastes like something from a café
02 -
- Overcooking the eggs is the biggest mistake here, pull them when they still look slightly underdone since they'll keep cooking
- Croissants can go from perfectly warmed to dried out surprisingly fast in the oven, check at three minutes
03 -
- Let the bacon drain on paper towels for at least a minute before layering or your croissant bottom will get soggy
- Room temperature ingredients make assembly easier and help everything melt together better in the oven