This bacon egg and cheese croissant sandwich is an easy way to get a fulfilling breakfast on the table fast. Crispy bacon, melted cheese and cheesy scrambled eggs sandwiched between a toasted buttery croissant, makes the most ultimate breakfast sandwich! This recipe makes 8 insanely good sandwiches. Great for breakfast and freezer friendly. Love egg? Then check out my tater tot breakfast with sausage casserole!
Facebook review:
Breakfast egg and cheese croissant
Before I talk about this bacon egg and cheese croissant sandwich, I just want to say that I hope you and your family are doing well and staying safe. Globally, this month has been so difficult. Just know that with everyones help, we can hopefully get through these tough times❤️️
Now that a lot of people are home during these trying times, I’ve been thinking of ways to help you cook from what you have on hand. A lot of people love croissants for breakfast so, rather than the traditional bacon and eggs, I decided to make these bacon egg and cheese croissant sandwiches for the blog. Perfect if you love croissants or just love eggs.
It’s super easy to make and you can freeze for later. This recipe is really for inspirational purposes. Store bought bread or bagels, english muffins or biscuits work well too.
Since you’ll probably have some extra time on your hands, it’s worth doubling to freeze for later. That way you won’t have to worry about what to make for your family everyday.
How to make a bacon egg and cheese croissant?
I start of with butter french croissants. I get mine from Lidl. Next, I make the scrambled cheesy eggs. Top each croissant with some cooked bacon. Add the cheese, the scrambled eggs, a bit more cheese. Lastly, place the other half of the croissant on top.Pretty easy right? Check out the process shots to see how I make it.
- Preheat the oven to 400 F.
- Line a large sheet pan with parchment paper. Slice the croissants in half and place them on the the sheet pan.
- To make the sandwiches, top each croissant with 2-3 slices of the cooked bacon (add more if you like). Then add shredded cheese if you like.
- Crack eggs milk, salt and pepper into a large bowl. Whisk vigorously until the eggs are frothy smooth and combined.
- Over medium heat. Melt butter in a skillet. Do not let the butter bubble or it may burn. Swirl the pan around so that the butter can coat the entire skillet.
- Pour the eggs into the skillet and let them sit undisturbed until lightly set.
- Take your spatula or whisk and stir gently then push eggs to the edge of the skillet.Let the eggs set for a bit again. Repeat the steps until the eggs began to curdle. Don’t worry if the eggs are not fully set since it will finish cooking in the oven.
- Add shredded cheese all over the top of eggs. If you prefer you can use sliced cheese.
- Gently stir the eggs into the cheese but not so much that the cheese disappears into the eggs.
- To prepare the bacon egg and cheese croissant, place equally amounts of eggs onto each croissant. Top with a bit more shredded cheese if you like.
- Bake sandwiches for 5-10 minutes or until the croissant is slightly toasted and the cheese has melted.
How to make a frozen breakfast sandwich
If you love eggs in the morning, or on your way out, or maybe you like make ahead breakfasts for your family then this bacon egg and cheese croissant sandwich is going to save you some time in the morning! In all fairness, they won’t be as good as freshly made ones, but for an effortless freezer to table breakfast, “yasss”! My family has no complaints. Here’s how I freeze them.
- Assemble the sandwiches as I mentioned earlier. While the eggs are hot, fill the croissants with the bacon, scrambled eggs, shredded or slices of cheese to make 8 sandwiches. Let the croissant sandwich cool down. Wrap tightly in plastic wrap and into a zippered plastic bag and store for up to six weeks.
- For best results thaw in the fridge overnight, remove from the zipper bag and plastic wrap and wrap in a paper towel. Place into the microwave for about 1-2 minutes. You can reheat the croissant sandwiches in the oven at 350 degrees for 15-20 minutes or until the cheese is melted.
- Serve immediately and enjoy!
Croissant sandwich ideas
You don’t have to use a croissant. Use whatever bread you have on hand. Here’s what I’ve been using when the stores are out of my favorite croissants.
- English muffins
- Bagels
- Sliced bread
- Store bought crescent rolls (bake them first)
- Homemade biscuits or store biscuit dough (bake first)
Add-ins - Diced onions (I suggest you saute them first)
- Green sliced onions
- Minced garlic
- Hot sauce
- Diced tomatoes
- Fresh herbs
- Mushrooms
Toppings - Tomatoes
- Sliced avocado
- Spinach
- Guacamole
- Hot Sauce
- Salsa
Bacon substitutes
- Breakfast sausages
- Steak
- Turkey bacon ( I used turkey)
- Beef bacon
- Breakfast sausages
- Ham
- Sliced turkey
- Vegetarian bacon
Bacon Egg and Cheese Croissant
Ingredients
- 10 eggs
- 1/4 cup whipping cream
- salt for taste
- pepper for taste
- 8 croissants I used large french all butter croissants but you can use mini croissants too.
- cooked bacon I use turkey bacon about 2-3 slices on each sandwich. Feel free to use ham too.
- 1/3 cup shredded cheese Add as much cheese as you like. Use your favorite cheese. Sliced cheese works too.
Instructions
- Preheat the oven to 400 F.
- Prepare croissant sandwich: Line a large sheet pan with parchment paper. Slice the croissants in half and place them on the the sheet pan.
- Top each croissant with 2-3 slices of the cooked bacon (add more if you like).
- Crack eggs milk, salt and pepper into a large bowl. Whisk vigorously until the eggs are frothy smooth and combined.
- Over medium heat. Melt butter in a skillet. Do not let the butter bubble or it may burn. Swirl the pan around so that the butter can coat the entire skillet.
- Pour the eggs into the skillet and let them sit undisturbed until lightly set
- Take your spatula or whisk and stir gently then push eggs to the edge of the skillet.Let the eggs set for a bit again. Repeat the steps until the eggs began to curdle. Don’t worry if the eggs are not fully set since it will finish cooking in the oven.
- Add shredded cheese all over the top of eggs. If you prefer you can use sliced cheese.
- Gently stir the eggs into the cheese but not so much that the cheese disappears into the eggs.
- To prepare the croissant sandwich, place equally amounts of eggs onto each croissant. Top with a bit more shredded cheese if you like.
- Place the other half of the croissant on top and bake for 5-10 minutes or until the cheese is melted.
Notes
HOW TO FREEZE BREAKFAST SANDWICHES
If you love a good egg breakfast in the morning, or buy breakfast on your way out, or maybe you like make ahead breakfasts for your family then this croissant sandwich is going to save you some time in the morning! Here’s how I freeze them.- Assemble the sandwiches as I mentioned above. While the eggs are still hot, quickly fill the croissants with the bacon, scrambled eggs, shredded or sliced cheese to make 10 sandwiches. Wrap tightly in plastic wrap and into a zippered plastic bag and store for up to six weeks.
- For best results thaw in the fridge overnight, remove from the zipper bag and plastic wrap and wrap in a paper towel. Place into the microwave for about 1-2 minutes. You can reheat the sandwiches in the oven at 350 degrees for 15-20 minutes or until the cheese is melted.
- Serve immediately and enjoy! Don't forget to read the body of the post for topping ideas and step by step instructions with pictures and more!
This bacon egg and cheese croissant sandwich goes well with orange juice, coffee or my Tequila sunrise Orange mocktail.
Don’t forget to save this recipe to your Pinterest board.
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Wow, that croissant sandwich looks so good – great way to start any way. I am now tempted to get some croissants on my next grocery run.
Pavani
Oh wow this is really delicious way to enjoy bacon and eggs in the morning. I can’t wait to make this for my family. Saved the recipe and will make it soon!