Bacon and Egg Croissants
These Bacon and Egg Croissants are an easy and delicious breakfast or brunch recipe! Flaky croissants…melty cheddar cheese…crispy bacon…yum!
This Bacon and Egg Croissants post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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!
Bacon and Egg Croissants
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!)
Other variations? Sure!
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 Cabot’s Vermont Extra Sharp Cheddar Cheese 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 Horseradish Cheddar in some of the leftovers from this recipe. Amazing! Habanero Cheddar would be good for a spicy kick, or I suspect Garlic & Dill 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?
Did you make these Bacon and Egg Croissants at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCheese) on Instagram – we’d love to see your version!
Bacon and Egg Croissants
- 8 oz. thick-cut bacon
- 4 large croissants split in half horizontally
- 1 cup shredded Cabot Vermont Extra Sharp Cheddar cheese
- 1 Tbsp olive oil
- 4 large eggs
- 2 Tbsp chopped fresh chives
- ½ tsp salt
- ¼ tsp black pepper
- 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.
Looking for more tasty breakfast recipes? Check out these other favorites, too:
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Cant wait to make this soon for me can i use mushrooms and vegan cheese i never had bacon and egg croissants before perfect for my after office meals love your recipes as always brightens up my day everyday after work
I think the idea of a mushroom and egg sandwich is pretty good, Ramya! I haven’t tried that myself, but give it a try and see what you think. 🙂
These look very appetizing. If I were to want a sandwich, I’d certainly want it made with a croissant!
Haha – I hear ya, Mimi! Croissants are the best, right?? So buttery, flaky and delicious…
Ohhhhh! you could not have chosen a better bread to make these sandwiches than a buttery, flaky croissant. Now you have me thinking about this for Thanksgiving or Christmas morning while everyone is starving and waiting for festivities. My favorite egg is truly a sunny-side-up one. And your photo of it peeking out from the sandwich is classic.
You know, we often have some sort of fresh bread around our kitchen. It might be a loaf that I made, or it might be something we found at a local bakery. But when you get down to it, a croissant really is the way to go for breakfast sandwiches! This would be a fantastic recipe for Thanksgiving or Christmas morning as you can prep multiple sandwiches at the same time. Thanks, Kristy!!
Fresh croissants with smoked ham and sharp cheese are Eva’s favorite Sunday brunch. Me, I prefer cold make salmon and cream cheese. But, egg and bacon with cheddar cheese sound great to me. David, your biscuit comment has me craving Bojangles fried chicken breakfast biscuit.
OK, how did you get such a perfect sliced croissant? We buy frozen uncooked from a Danish bakery and then bake them and let them cool, but they still kind of squish when I slice them. Share your secret young master…
You know, you can’t go wrong with a meat, a cheese and fresh croissants! Both your version as well as Eva’s sound fantastic, Ron. Also, we have a Bojangles just down the street from us here in the Asheville area. I’d mail you one, but I fear it wouldn’t make the journey too well. 🙂
As far as slicing the croissants, I didn’t use any tricks. However, I will say that I bought these already baked and then used a serrated bread knife to gently separate the top from the bottom. Maybe different bakeries have croissants that will puff up a bit higher??
Definitely the best type of breakfast to wake up to! It’s a kid favourite around here for sure!
I second that! I wish I had a pan of these croissant sandwiches waiting on me every morning! 🙂 Thanks, Michelle!
I love breakfast sandwiches! So full of flavor and who doesn’t like eating a great sandwich! The croissants add such a buttery flakiness and then all those fillings. This is a great way to start the day!
I’m with ya, Kathy! I tell Laura that I could eat a sandwich for every meal of the day – there are so many ways to mix ’em up. Croissants definitely hold a special spot with the flaky, buttery angle…and then add eggs, cheese and bacon!? Yes!! 🙂
oh yum how delicious david. sounds wonderful to me. We don’t eat bacon these days but i could make an exception here .
I hear ya, Sherry! Perhaps you could sub in something else for the bacon? Or just an egg and cheese croissant would still be pretty fantastic! Hope you have a great weekend ahead, my friend!
I’ll never turn down a stellar breakfast sandwich and this one fits the bill, David! Perfect for an indulgent weekend or holiday breakfast!
I’m with ya, Marissa! A good breakfast sandwich is hard to beat. This one is great for holiday mornings like Thanksgiving or Christmas – it’s easy to make, and it’s delicious!