5 from 12 votes
Croissant Breakfast Sandwich
This Croissant Breakfast Sandwich stacks crispy cooked bacon, seasoned eggs, choice of sliced cheese, and optional fresh spinach between halves of a flaky, toasted croissant. The combination delivers a mix of crisp, tender, and savory textures in a buttery pastry. The eggs can be fried or scrambled, tailored to preferred doneness, offering flexibility in texture and taste. The sandwich is suited for breakfast or a quick, satisfying meal.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
1
sandwich
Calories:
558 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 sandwich
Amount Per Serving
Calories 558
% 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.