Ingredients
6 large croissants (fresh or day-old)
8 large eggs
12 strips bacon (about 340g)
1 cup shredded cheddar cheese (or 6 slices) (130g)
2 tablespoons milk or cream
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. 1. Cook bacon in a skillet over medium heat until crispy. Drain on paper towels. Break each strip in half.
2. 2. In a bowl, whisk eggs, milk, salt, and pepper until combined. Melt butter in a non-stick skillet over medium-low heat. Pour in eggs and gently push cooked edges toward center until just set. Remove from heat.
3. 3. Preheat oven to 350°F (175°C). Slice each croissant horizontally almost through to create a pocket.
4. 4. Assemble: Place scrambled eggs in each croissant, top with 2 bacon halves, then cheese.
5. 5. Place croissants on a baking sheet and bake 5–7 minutes until cheese is melted and croissants are warm.
6. 6. Serve immediately.
Notes
For fluffiest eggs, cook over medium-low heat and remove just before fully set. Grate cheese from a block for best melt. To make ahead, cook components separately and assemble before serving. Reheat in oven or air fryer for best texture. Freeze assembled baked croissants for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
- Diet: omnivore
Nutrition
- Serving Size: 1 croissant sandwich
- Calories: 575 kcal
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 340 mg