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An eye level close-up of Breakfast Croissant Sandwich placed on foggy light blue ceramic plate in a simple American kitchen with natural lighting.

Breakfast Croissant Sandwich

Buttery flaky croissant filled with fluffy scrambled eggs, crisp bacon, and melted cheddar cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large croissants freshly baked
  • 4 large eggs whisked
  • 8 slices bacon strips cooked crisp
  • 4 slices cheddar cheese for melting

Equipment

  • 1 Baking Sheet For toasting croissants
  • 1 Bread Knife For slicing pastry
  • 1 Skillet For eggs and bacon
  • 1 Spatula For stirring eggs

Method
 

  1. Slice each buttery croissant horizontally using a clean bread knife to separate top and bottom halves.
  2. Place the halves face up on a baking sheet and warm them in the oven until lightly crisp.
  3. Lay strips of bacon in a cold skillet and cook over medium heat until crisp.
  4. Transfer the cooked bacon to paper towels to drain excess fat completely.
  5. Crack fresh eggs into a bowl, whisk lightly, and pour into a warm greased skillet.
  6. Stir gently with a spatula over low heat until soft glossy curds form.
  7. Place a cheese slice on the bottom croissant half to melt from residual heat.
  8. Top with warm eggs and crisp bacon before pressing the top croissant down.

Notes

Toast the croissant lightly before assembling so it holds the warm fillings without getting soggy.