Breakfast Croissant Sandwich (Print-Friendly Version)
Golden croissant layered with eggs, bacon, and melted cheese. Perfect for a comforting morning meal.
# What You'll Need:
→ Sandwich Assembly
01 -
2 large croissants
→ Egg Mixture
02 -
2 large eggs
03 -
1 tablespoon butter
04 -
1/4 teaspoon salt
05 -
1/8 teaspoon black pepper
→ Fillings
06 -
2 slices cheddar cheese
07 -
2 slices cooked bacon
→ Spreads
08 -
1 tablespoon mayonnaise
09 -
1 teaspoon Dijon mustard
# How to Make It:
01 -
Preheat oven to 175°C to warm croissants before assembling.
02 -
Warm a skillet over medium heat for 1–2 minutes.
03 -
Crack eggs into a bowl and whisk until yolks and whites are completely blended.
04 -
Add butter to the heated skillet, swirling to coat the base evenly.
05 -
Pour whisked eggs into skillet, cook undisturbed 1–2 minutes until edges are set.
06 -
Gently lift egg edges with a spatula, tilting pan to let uncooked egg flow underneath. Sprinkle salt and black pepper. Fold eggs in half or quarters and transfer from pan.
07 -
Slice croissants horizontally (do not cut fully through) and place cut side up on a baking tray. Warm in preheated oven for 5 minutes until slightly crisp.
08 -
Evenly spread mayonnaise on the bottom halves of each croissant.
09 -
Evenly spread Dijon mustard on the top halves of each croissant.
10 -
Remove croissants from oven. Place a slice of cheddar on each bottom half and top with a slice of cooked bacon.
11 -
Place the folded eggs over the bacon on each bottom half.
12 -
Close sandwiches with the top croissant halves and press gently to hold layers together. Serve warm.
# Additional Tips:
01 -
For added complexity, incorporate fresh herbs or a dash of hot sauce into the eggs before cooking.
02 -
To lighten the dish, substitute with whole-grain croissants or omit mayonnaise.
03 -
Croissant halves can be toasted in a toaster for additional crispness.
04 -
Swap cheddar for alternatives like Swiss or mozzarella as desired.
05 -
Oven-crisped bacon yields a deeper flavor and crunch.