Croissant Breakfast Sandwiches (Print Version)

Buttery croissants stuffed with scrambled eggs, crispy bacon, melted cheese, and fresh vegetables for an indulgent morning meal.

# 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, Swiss, or gouda cheese

→ Vegetables & Greens

08 - 1 tomato, thinly sliced
09 - 1 cup baby spinach or arugula

→ Optional Additions

10 - 2 tablespoons mayonnaise or Dijon mustard
11 - Fresh avocado slices

# Directions:

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 until well combined.
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. Warm in the oven for 5 minutes, or until the cheese is melted and the croissants are heated through.
09 - Serve hot and enjoy!

# Expert Tips:

01 -
  • The contrast between warm flaky pastry and soft scrambled eggs creates the most satisfying texture
  • Everything comes together in under 30 minutes but tastes like something from a French café
  • You can customize the fillings based on whatever's sitting in your fridge
02 -
  • Overcooking the eggs is the number one mistake here pull them while they still look slightly wet
  • Warming the assembled sandwich makes everything taste cohesive instead of separate layers
  • Cut diagonally before serving so the fillings don't slide out when you take a bite
03 -
  • Let the scrambled eggs rest for 30 seconds off heat before assembling so they set up slightly
  • Place cheese directly on warm eggs not the cold tomato for faster melting

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