Bacon Egg and Cheese Croissant Recipe
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. Ready in 35 minutes!
Ingredients
- 4 slices bacon
- 2 large croissants
- 1 teaspoon olive oil
- 2 eggs
- ½ Tablespoon butter
- ⅛ 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 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.
Video
Nutrition
Serving: 1Calories: 736kcalCarbohydrates: 28gProtein: 20gFat: 60gSaturated Fat: 24gPolyunsaturated Fat: 11gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 278mgSodium: 799mgPotassium: 246mgFiber: 1gSugar: 7gVitamin A: 1164IUVitamin C: 0.2mgCalcium: 180mgIron: 2mg
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