I’ve always loved a good breakfast sandwich. Whether it’s scrambled eggs and bacon rolled up in a flour tortilla or eggs and sausage on a big, fluffy biscuit, I’m all in on the breakfast sandwich! Heck, my go-to lunch on weekdays is an egg on toast with a bit of shredded cheese.
And while I really enjoy that egg on toast, these Bacon and Egg Croissants win every.single.time! After all, you start with a buttery croissant that gets slightly crispy in the oven. That alone wins the day. But then add some crispy bacon, shredded cheddar cheese and a sunny-side-up egg? Yup, that’s my kinda breakfast sandwich!
Not only are these Bacon and Egg Croissants absolutely delicious, but they’re a great way to feed the entire family. There’s very little difference between making 2 of these croissant sandwiches and making 8 of ’em. The croissants go on a sheet pan, and you could certainly squeeze 8 croissants on a standard pan. More than 8 people? Use 2 sheet pans!
If you are making these sandwiches for a crowd, the only difference is you might need two skillets for the sunny-side-up eggs. (Or you could just make them in two rounds…after all, the eggs cook in only 2-3 minutes!)
While I went with the classic bacon and egg approach here, there are literally dozens of ways to mix this recipe up. Not a fan of sunny-side-up eggs? Scramble the eggs instead! Don’t like bacon? Leave it out…or better yet, save it for me! A sliced avocado (or better yet guacamole) would be a fun addition, too.
I used here, but the cheese is another place where you could have a lot of fun with this recipe. Cabot makes a variety of flavored cheeses, and I used a bit of their in some of the leftovers from this recipe. Amazing! would be good for a spicy kick, or I suspect would be fantastic on these breakfast sandwiches.
As you can see, we are huge fans of Cabot here in our house! We keep a variety of Cabot cheeses in our fridge at all times – they’re great for baking or just snacking. And now that the afternoons are getting a bit chillier here in Asheville, I’ve taken to wearing a Cabot hat to Robbie’s soccer games. Just last week I had someone stop me at his game and tell me how much they love Cabot cheese…all because of the hat. Seriously, though, Cabot cheese is amazing!
This recipe is perfect for variations and playing around with different flavors of cheddar. Have fun with it! You barely even need an actual recipe for these sandwiches, but I did include my version below. These Bacon and Egg Croissants were a huge hit in our house, and Laura and I enjoyed the leftovers for an easy weekday lunch. I’m curious – what variations would you put on this recipe?
These Bacon and Egg Croissants are an easy and delicious breakfast or brunch recipe! Flaky croissants…melty cheese…crispy bacon…yum!
5 from 5 votes
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Calories: 668 kcal
8 oz. thick-cut bacon 4 large croissants split in half horizontally 1 cup shredded Cabot Vermont Extra Sharp Cheddar cheese 1 Tbsp 4 2 Tbsp ½ tsp ¼ tsp
Using a large skillet, cook bacon until crispy. Transfer to a paper-towel lined plate and pat dry. (Note: If desired, save 1 Tbsp of bacon fat and use this in place of the olive oil for frying the eggs.)
Preheat oven to 375°F.
Spray a baking pan with non-stick cooking spray. Place the bottom halves of the croissants on the pan.
Crumble the bacon on top of the croissant bottoms then sprinkle the shredded cheese evenly on top.
Place the tops of the croissants back on top and bake for 12-15 minutes, or until croissants are crisp and the cheese has melted.
Meanwhile, add the olive oil to a large skillet with a lid and place over medium heat. Crack eggs into pan and then cover with lid. Let cook for 3 minutes, or until egg whites are set.
Remove tops from the croissants and place one egg into each; sprinkle eggs with chives, salt and pepper. Replace tops of croissants and serve hot.