Bacon Egg and Cheese Croissant
Imagine waking up to a warm, buttery croissant, topped with a layer of crispy bacon, fluffy scrambled eggs, and gooey, melted cheese in a delicious Bacon Egg and Cheese Croissant sandwich.
Servings: 4 Servings
Calories: 633kcal
Ingredients
- 8 large eggs
- 4 tablespoons water
- .25 teaspoon kosher salt or to taste
- .25 teaspoon black pepper or to taste
- 8 slices bacon
- 0.5 cup finely grated cheese I used cheddar, Swiss and American work too.
- 4 fresh croissants
- lettuce, tomato, avocado optional
- mayonnaise optional
Instructions
To Bake the Bacon:
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup. Arrange the bacon strips on the baking sheet in a single layer, making sure they’re not overlapping.
- Bake the bacon in the preheated oven for 15-20 minutes, or until it reaches your desired level of crispiness. Remove the bacon from the oven and transfer it to a plate lined with paper towels to drain excess grease.
To Make "Flat" Scrambled Eggs:
- Mix two eggs with a tablespoon of water, sea salt and ground pepper together in a small bowl. Heat a small non-stick pan over medium heat. Add the eggs to the pan.
- As the eggs start to bubble, slide a spatula around the outer edges of the pan and gently push the eggs forward, then tilt the pan to move the uncooked eggs to the outside edge and fill the void.
- Once the eggs are set, and no longer runny, flip the entire egg over to cook the other side. Once the second side is cooked, fold the egg in half and place on a plate. Sprinkle with finely grated cheese, or a slice of cheese and cover to retain heat.
To Assemble:
- Slice croissants in half and place on an ungreased skillet to grill/toast until golden brown.
- Place cheesy egg on the bottom half of the croissant, then add two slices of bacon. Add any toppings that you desire.
- Serve your warm croissant breakfast sandwiches with orange juice, some crispy hash browns, or cut-up fresh fruit.
Notes
- You can also mix and cook 4 eggs in a 12-inch skillet. Before you flip to the second side, cut the eggs in half down the center and flip each section over.
- If you are really brave, you can simply hold the pan flat (and off the stove) and gently slide the egg back and forth in a forward motion…then flip the egg up and catch it in the pan.
- The “princess” is the one that started calling them “flat eggs” and it stuck. They are scrambled, but cooked into one flat egg so they don’t fall off the sandwich.
- You can use sliced cheese, it will just take longer to melt. If you are making the eggs first and top them with cheese, then when you cover them with foil the heat will melt the grated cheese.
- Feel free to substitute a fried egg, poached eggs, or a sunny-side-up egg if you prefer.
- Don’t have croissants on hand? Toasted bagels or English muffins make delicious breakfast sandwiches as well.
- While it's best to assemble the sandwiches just before serving to ensure they're warm and fresh, you can cook the bacon and eggs ahead of time and then reheat them before assembling the sandwiches.
Nutrition
Calories: 633kcal | Carbohydrates: 27g | Protein: 27g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 503mg | Sodium: 806mg | Potassium: 324mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1195IU | Calcium: 186mg | Iron: 3.4mg
