Croissant Breakfast Sandwich
User Reviews
5
Croissant Breakfast Sandwich
Description
The recipe starts by slicing and optionally toasting the croissant halves. Bacon is cooked to desired crispness by any preferred method. Eggs are prepared in a pan to either fluffy scrambled or fried with lightly crisp edges while maintaining a tender center, seasoned with salt and pepper. The bottom croissant half is layered with eggs, bacon, cheese (pepperjack, American, cheddar, or Swiss), and fresh spinach leaves if using, then topped with the croissant lid.
To serve multiple sandwiches, they can be arranged on a baking sheet and briefly warmed in the oven. The sandwich pairs well with coffee or fresh fruit for breakfast. The flaky, buttery croissant contrasts with the rich egg and savory bacon. The optional spinach adds freshness without overpowering.
The recipe includes make-ahead instructions for assembling sandwiches, cooling, wrapping in parchment, and freezing for up to a month. Reheating can be done in microwave or oven methods described, accommodating meal prep needs.
Ingredients
- 1 Croissant bakery, large
- 1 Bacon slice
- 1 lice cheese (pepperjack, american, cheddar, or swiss)
- 1-2 egg
- salt to taste
- black pepper to taste
- 4-5 leaves spinach optional but delicious!, fresh
Instructions
- Preheat oven or toaster oven (my fav!) to 350°F. If you prefer to not toast your croisant, feel free to skip this step.
- Slice croissant in half and set aside.
- Next cook bacon via your favorite method until crispy. Microwave, stovetop, and oven methods all work great.
- While the bacon cooks, pan fry your egg(s) or scramble until fluffy. Season with salt and pepper to taste.
- For cirspy fried eggs, heat a large cast iron skillet to medium-high heat with a little oil or butter. Crack your eggs into a small bowl, then pour into the pan, separate from one another. Cook for a few minutes until your idea of drippy egg perfection is reached. Covering the pan halfway through cooking (after about a minute or two) helps cook the top of the egg and is my go-to technique for a perfect fried egg.
- Place bottom slice of croissant down on a small baking sheet (or a large one if you're making a bunch of breakfast sandwiches) and top with your egg(s). Add bacon, cheese, optional spinach, and top slice of croissant.
- Bake for 8-10 minutes or until the croissant is toasty and the cheese has melted. Enjoy!
Notes
- Make sandwiches in advance and freeze individually wrapped in parchment paper for up to 1 month.
- Reheat frozen sandwiches by removing parchment and microwaving for about 60 seconds or until heated.
- For refrigerated sandwiches, reheat in oven or toaster oven on parchment paper at 350°F for 10–15 minutes until warm.
- Cooking times vary depending on chosen egg and bacon methods; adjust according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1sandwich
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 255mg | 85% |
| Sodium | 744mg | 31% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1317IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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