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 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!