This Bacon Egg and Cheese Croissant is buttery, rich, and filling. Crisp bacon, fluffy scrambled eggs and melty double cheddar cheese are served on a large buttery breakfast croissant.
Enjoy this croissant breakfast sandwich for two with a side dish like fried hash browns for breakfast, lunch, brunch, or dinner.
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How to make Bacon Egg and Cheese on a Croissant
Preheat oven to 425 degrees F.
Place bacon on a baking sheet lined with aluminum foil, and cook in the oven about 15 minutes or until desired doneness. Watch closely so it doesn’t burn.
At the same time, slice the croissants in half using a serrated knife.
Add the olive oil to a large skillet over medium heat. Toast the croissant halves in the pan, cut side down, until the insides are golden brown. (Work in batches if needed.)
Set aside on a wire rack to cool.
In a medium mixing bowl, whisk together the eggs, heavy cream, salt and pepper until well combined.
Melt the butter in the same frying pan over medium heat.
Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
Wait for the edges to just barely start to set, then using a rubber spatula, gently stir the eggs every few seconds until mostly set and with a little shimmer. Remove from the heat.
Place the double cheddar cheese slices on top of the eggs to melt.
When the bacon is removed from the oven, drain it on paper towel.
Spread mayonnaise on the bottom half of the croissants.
Place the eggs with cheese on next.
Then place the cooked bacon over the cheese.
Add the top half of the croissant and serve.
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Bacon Egg and Cheese Croissant
This Bacon Egg and Cheese Croissant is buttery, rich, and filling. Crisp bacon, fluffy scrambled eggs and melty double cheddar cheese are served on a large buttery breakfast croissant.
Ingredients
- 4 slices bacon
- 2 large croissants
- 1 teaspoon olive oil
- 2 eggs
- 1/2 Tablespoon butter
- 1/8 cup heavy cream
- 2 slices double cheddar cheese (or your favorite cheese)
- 2 Tablespoons mayonnaise
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Place bacon on a baking sheet lined with aluminum foil, and cook in the oven about 15 minutes or until desired doneness. Watch closely so it doesn't burn.
- At the same time, slice the croissants in half using a serrated knife.
- Add the olive oil to a large skillet over medium heat. Toast the croissant halves in the pan, cut side down, until the insides are golden brown. Set aside on a wire rack to cool. (Work in batches if needed.)
- In a medium mixing bowl, whisk together the eggs, heavy cream, salt and pepper until well combined.
- Melt the butter in the same frying pan over medium heat.
- Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
- Wait for the edges to just barely start to set, then using a rubber spatula, gently stir the eggs every few seconds until mostly set and with a little shimmer. Remove from the heat.
- Place the double cheddar cheese slices on top of the eggs to melt.
- When the bacon is removed from the oven, drain it on paper towel.
- Spread mayonnaise on the bottom half of the croissants.
- Place the eggs with cheese on next.
- Then place the cooked bacon over the cheese.
- Add the top half of the croissant and serve.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 752Total Fat: 57gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 311mgSodium: 1216mgCarbohydrates: 33gFiber: 2gSugar: 8gProtein: 27g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
