These Bacon Egg and Cheese Croissants are easy, tasty breakfast sandwiches that will really satisfy!
Homemade croissant sandwiches are so much tastier and better for you than anything you’ll get in a fast food place. Plus you don’t need to be a chef to make them!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Table of Contents
Why you’ll love this recipe
What’s not to love about this delicious breakfast croissant? This recipe brings together classic bacon and eggs with flaky French pastries. Add some gooey melted cheese and it’s a winner! With lots of protein and high in energy, this is one of those breakfast recipes that will keep you going until lunchtime!
If you’re looking for an indulgent, hearty breakfast or brunch, look no further. These bacon, egg and cheese croissant sandwiches are simple and easy. Using store bought croissants and cooking the bacon in the oven is the key.
But what really makes these croissant sandwiches the best is fluffy, scrambled eggs. Scrambled eggs should be light and moist. There is a trick to that and I walk you through so you have the fluffiest, scrambled eggs ever!
These croissant sandwiches don’t have to be just enjoyed at breakfast. Sometimes, especially when I just want simple comfort food, I’ll have breakfast for dinner. Do you do that? This Bacon Egg and Cheese Croissant recipe is a fav so are my Eggs in Purgatory.
- Croissants - You can use large bakery croissants or the small supermarket variety if you want small croissant sandwiches.
- Bacon - The bacon I used in this recipe is “short cut” however you can use whichever bacon you prefer. If you use a different bacon please adjust the cooking time accordingly. Bacon with a lot more fat or thinner bacon will cook more quickly.
- Eggs - If you can, free range eggs have better flavor but use whatever is in your fridge.
- Milk - Any milk is fine. Even non dairy or simply water could be substituted. This little bit of milk/water helps break up the eggs and make them more liquidy.
- Butter - Please use real butter! No margarine or low fat spread. We’re aiming for the best flavor here not to make this a low fat, bacon, egg and cheese croissant breakfast sandwich!!
- Cheddar Cheese - Use mild or sharp cheddar; whichever you prefer.
- Salt - Keep in mind that the bacon will be salty so if you prefer less salt adjust accordingly.
- Black Pepper - A sprinkle of pepper goes so well with eggs but you can leave it out if you prefer.
This is your Bacon Egg and Cheese Croissant so you can tweak it any way you want but here’s a few suggestions.
- Top the scrambled eggs with hot sauce.
- Use turkey bacon instead of regular bacon.
- Add a smear of strawberry jam on the croissants before filling - it sounds odd but the savory and sweet combination is a little bit addictive!
- Instead of cheddar use gruyere or Swiss cheese or your favorite.
Before you start, preheat the oven to 400ºF/200ºC and line a large baking sheet with foil. You’ll thank me later when you’re cleaning up! Split the croissants in half lengthwise and set aside until later.
- Arrange the bacon slices in a single layer on the prepared baking sheet.
- Cook the bacon for 15 to 20 minutes or until the edges are crisp and begin to curl, turning the slices halfway through the cooking. When done, remove the bacon from the oven and drain on a plate lined with paper towels. Turn the oven temperature down to 300ºF/150º. Discard the foil and set the baking sheet aside.
- Set a skillet over medium heat and drop in the butter to melt and heat. Meanwhile, in a medium bowl, beat the eggs, milk and salt well with a fork or whisk.
- When the butter is melted and starting to just sizzle, tip in the egg mixture and let it set underneath for 5-10 seconds or so. Don’t let the egg set completely. There should be lots of liquidy egg on top.
- Use a spatula to gently push and scrape from the outer edge into the middle, forming soft folds of cooked eggs. Continue to do this every 3-5 seconds or as the egg just sets on the bottom. Avoid stirring - just push and scrape as the egg sets allowing the liquidy egg on top to flow to the bottom. Be sure to adjust the heat if it’s cooking too quickly. Take the skillet off the heat when the eggs are softly set.
- Place the croissant bottoms onto the reserved baking sheet. Top each with three slices of cooked bacon, then divide the scrambled eggs evenly over the bacon and top with grated cheddar cheese. Top with the other half of the croissant and bake in the oven until heated through and the cheese has melted.
Tips for Success and FAQ’s
For absolutely killer Bacon Egg and Cheese Croissants, I have a couple of tips you should follow.
Firstly, use a serrated knife to cut the croissant in half. This ensures that the croissants are cut cleanly and won’t tear.
It’s important not to burn the butter when making scrambled eggs. Aside from giving the eggs a different flavor, burnt butter will discolor them.
Season with pepper after cooking. Black pepper added into the raw eggs will also discolor them. I like to sprinkle a little on after cooking but that’s optional.
When scrambling eggs, scrape and push the egg mixture. Do this carefully and as you scrape the egg into soft folds you’ll notice tiny pockets of air. This is what makes the eggs light and fluffy. Don’t stir, this will break up the egg creating lumps which will be dense.
Be sure to adjust the heat if necessary so that the eggs aren’t cooking too quickly or too slowly. This may need to be done a few times as you cook the scrambled eggs. And if they don’t turn out exactly perfect, all will be well. After all, everything is ok with bacon!
This is a high protein, high energy breakfast sandwich which is not necessarily healthy. However, it’s not bad for you if you consider it an “occasional” food.
For the amount of calories in this bacon egg and cheese croissant, please scroll down to the recipe card and at the end under “Nutrition” you’ll find the calories.
The bacon can be cooked in advance and kept in a sealed container in the fridge. Simply reheat in the oven for 5 minutes before assembling the croissant sandwich. Scrambled eggs can be made in advance and refrigerated however it’s very quick and easy to make them fresh.
Scrambled eggs actually freeze very well. To freeze, leave the scrambled eggs a little runny then allow to cool completely. Also cool the bacon. Then assemble the croissant sandwiches as in the recipe and wrap tightly in plastic and place the wrapped croissant in a zip lock bag. Lable and freeze for up to one month.
Whether you're serving these Bacon Egg and Cheese Croissants for breakfast, brunch or lunch, there’s an accompaniment that’s just right for you.My thick and rich Italian Hot Chocolate completes the indulgence, perfect for that special occasion.
Or maybe you’d rather have some fruit like Stewed Pears or Cooked Fruit. I actually like to begin with a small bowl of Gluten-Free Granola before tucking into my breakfast sandwich. The kids often ask for mini pancakes as a side dish!
If you enjoyed this recipe, I'd really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Bacon Egg and Cheese Croissant Recipe
- 2 croissants
- 6 slices bacon
- 4 eggs
- 3 teaspoons milk
- 1 tablespoon unsalted butter
- ⅓ cup cheddar cheese mild or sharp
- ¼ teaspoon salt or to taste
- Pinch black pepper or to taste
- Preheat oven to 400ºF/200ºC.
- Place bacon slices in single layer on a foil-covered baking sheet.
- Bake 15 to 20 minutes or until edges are crisp and begin to curl. I like to turn the bacon halfway through cooking.
- Remove the cooked bacon from the oven and turn the oven temperature down to 300ºF/150º.
- Drain bacon on a plate lined with paper towels. Discard foil.
- Keep the bacon warm.
- While waiting for the bacon to cook, split the croissants in half. Once the bacon is done, you can use that baking sheet for baking the croissant sandwiches.
- Now that the bacon is done, place the butter into a skillet over medium heat.
- Beat eggs, milk and salt well with a fork or small whisk.
- Pour beaten eggs into the warm skillet and allow to set for 5-10 seconds or so.
- Using a spatula, push and scrape the edges gently towards the center forming soft folds of cooked eggs.
- Every 3-5 seconds or so (as the egg sets) continue scraping the cooked egg, creating more soft folds. Be sure to scrape around the edges so that the egg doesn’t dry out. Avoid stirring. Just push and scrape the egg mixture.
- Adjust the heat if it’s cooking too quickly.
- Remove the pan from the heat when the eggs are softly set and still runny in places.
- To assemble the croissant sandwiches
- Arrange three slices of cooked bacon on the cut-side of each croissant bottom. Divide the scrambled egg evenly over the bacon and top with grated cheddar cheese.
- Top with the other half of the croissants. Bake for about 5 minutes until heated through, the cheese has melted and the croissant is crisp and warm.
- Use a serrated knife to cut the croissant in half.
- Be careful not to burn the butter when making scrambled eggs.
- Season with pepper after cooking.
- Use the scrape and push technique to make the scrambled eggs. Avoid just stirring because this will break up the egg creating lumps that will be dense.
- Monitor the heat if necessary so that the eggs aren’t cooking too quickly or too slowly.
Nutritional Information Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.