Croissant Breakfast Sandwich
Buttery, flaky croissants are split and filled with a folded scrambled egg, melted sharp cheddar, and crisp bacon for a bakery-style breakfast sandwich that's rich, portable, and ready in under half an hour.
By YumYum Editorial · Breakfast & Brunch
Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4
Ingredients
- 4 large butter croissants
- 8 large eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- 8 slices bacon
- 4 slices sharp cheddar cheese
- to taste Salt and black pepper, to taste
- 1 tablespoon chopped chives
- 2 tablespoons mayonnaise (optional)
- to taste Hot sauce, for serving
Instructions
- Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels.
- Whisk the eggs with milk, salt, and pepper.
- Melt the butter in a nonstick pan over medium-low heat, pour in the eggs, and cook slowly, folding gently, until just set into soft curds.
- Split the croissants horizontally and toast the cut sides in a dry skillet or under the broiler until golden.
- While the eggs are still warm, portion them onto the croissant bottoms and immediately lay a slice of cheddar over each so it melts.
- Top with two slices of crisp bacon and a sprinkle of chives.
- Spread a thin layer of mayonnaise on the croissant tops, if using, and close the sandwiches.
- Serve warm with hot sauce on the side.