Bacon Egg and Cheese Croissant
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I have a confession to make…I have been holding out on you all of these years. A hot and delicious Bacon Egg and Cheese Croissant was one of our family’s favorite Sunday morning meals when the kids were growing up. I had great plans to make homemade croissants first, and then post this recipe, but that obviously never happened…..
I have waaaaay too many ideas in my head, and not enough time/energy to get them all done!!
You may have ordered a Bacon Egg and Cheese Croissant at a drive-thru at some point, but these are so much better…and bigger, lol
We start with a bakery fresh croissant, make some fluffy “flat eggs”, then top it all off with uncured bacon and finely grated cheddar cheese…Yum! Did I mention how easy they are to prepare?
How to make Bacon Egg and Cheese Croissant Sandwiches:
Mix two eggs with a Tablespoon of water, sea salt and ground pepper together in a small bowl.**
Heat a small {8-inch} non-stick pan over medium-high heat. Add the eggs to the pan…..
As the eggs start to bubble, slide a spatula around the outer edge of the pan and gently push the eggs forward, then tilt the pan to move the uncooked eggs to the outside edge and fill the void…..
Once the eggs are set, and no longer runny, flip the entire egg over to cook the other side…..
Once the second side is cooked, fold the egg in half and place on a plate…..
Sorry, I only made one sandwich so my images are a bit off. 😉
Top egg with two slices of bacon and some finely grated cheese…..
Cover with foil until ready to serve.
Slice croissants in half and place on an ungreased skillet to grill/toast until golden brown. Place egg on top of toasted croissant and top with lettuce/tomato/mayonnaise if desired…..
I do not desire lettuce/tomato and mayonnaise on my Bacon Egg and Cheese Croissant, but everyone else in the family does…I’m the oddball. 😉 Besides, they aren’t served that way in restaurants, right? Well, that’s the story I’m going with anyway. 🙂
Notes:
- **You can also mix and cook 4 eggs in a 12-inch skillet. Before you flip to the second side, cut the eggs in half down the center and flip each section over.
- If you are really brave, you can simply hold the pan flat {and off the stove} and gently slide the egg back and forth in a forward motion…then flip the egg up and catch it in the pan.
- The “princess” is the one that started calling them “flat eggs” and it stuck. They are scrambled, but cooked into one flat egg so they don’t fall off the sandwich.
- You can use sliced cheese, it will just take longer to melt. If you are making the eggs first and top them with cheese, then when yo cover them with foil the heat will melt the grated cheese.
more delicious breakfast recipes:
Instant Pot Bacon-Cheddar Egg Bites
Enjoy!!
Bacon Egg and Cheese Croissant
Ingredients
- 8 large eggs
- 4 Tablespoons water
- sea salt and ground pepper to taste
- 8 slices uncured bacon cooked
- ½ cup finely grated cheese I used cheddar
- 4 fresh croissants
- lettuce and tomato optional
- mayonnaise optional
Instructions
- Mix two eggs with a Tablespoon of water, sea salt and ground pepper together in a small bowl.
- Heat a small {8-inch} non-stick pan over medium-high heat.
- Add the eggs to the pan. As the eggs start to bubble, slide a spatula around the outer edge of the pan and gently push the eggs forward, then tilt the pan to move the uncooked eggs to the outside edge and fill the void.
- Once the eggs are set, and no longer runny, flip the entire egg over to cook the other side.
- Once the second side is cooked, fold the egg in half and place on a plate.
- Top egg with two slices of bacon and some finely grated cheese. Cover with foil until ready to serve.
- Slice croissants in half and place on an ungreased skillet to grill/toast until golden brown.
- Place egg on top of toasted croissant and top with lettuce/tomato/mayonnaise if desired.
