Bacon Egg and Cheese Croissant
This easy bacon egg and cheese croissant recipe makes 8 insanely tasty sandwiches. Great for breakfast on the go and freezer friendly.
Servings 8 people
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 sandwiches: Line a large sheet pan with parchment paper. Slice the croissants in half and place them on the sheet pan.
- Top each croissant with 2-3 slices of cooked bacon (add more if you like).
- Crack eggs, milk, salt, and pepper into a large bowl. Whisk vigorously until the eggs are frothy and smooth.
- Over medium heat, melt butter in a skillet. Do not let the butter bubble or it may burn. Swirl the pan so that the butter coats 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 the eggs to the edge of the skillet. Let the eggs set again. Repeat until the eggs begin to curdle.
- Add shredded cheese over the eggs (sliced cheese works too). Gently stir the eggs into the cheese but not too much that the cheese disappears into the eggs.
- To prepare the croissant sandwich, place equal 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.