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These Bacon Egg and Cheese Croissants are an absolute delight for breakfast. With crispy bacon, gooey cheddar cheese, and perfectly cooked eggs, all wrapped in a flaky croissant, they’re a wonderful way to start your day. And the best part? They come together in no time.
These Bacon Egg and Cheese Croissants are a breakfast dream. Imagine crispy bacon, gooey cheddar, and perfectly cooked eggs, all wrapped in a warm, flaky croissant. They’re not only delicious but also come together in just 30 minutes, perfect for any morning.
Before You Start
- Choose Quality Croissants: Use fresh, high-quality croissants ,if possible, pick them up from your local bakery or make your own homemade croissants.
- Crispy Bacon: Cook the bacon until crispy. This adds a nice crunch and balances the softness of the eggs and croissants.
- Eggs to Your Liking: Cook the eggs to your preferred doneness. Over-easy or sunny-side-up work great, but you can also scramble them if you prefer.
- Cheese Choice: Use sharp cheddar for a bold flavor. You can also experiment with other cheeses like Swiss or Gouda.
- Butter for Frying: Adding a little butter to the skillet when cooking the eggs can enhance their flavor and prevent sticking.
Ingredients You’ll Need
- Large Croissants: Use fresh, high-quality croissants from your local bakery or make your own using my recipe.
- Bacon: Can’t have a breakfast sandwich without bacon. Use your favorite or you can even sub with turkey bacon or veggie bacon.
- Eggs: Sunny side up, over easy, scrambled, it’s up to you. Your sandwich, your rules.
- Cheddar Cheese: Melts beautifully and adds a sharp, creamy flavor. You can also use Swiss, Gouda, or your favorite melting cheese.
In a large skillet over medium heat, cook 8 slices of bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, break each piece in half for easier assembly.
In the same skillet, reduce heat to medium-low. If needed, add a little butter. Crack 4 large eggs into the skillet, season with salt and pepper, and cook to your desired doneness. Tip: Cooking eggs on medium-low heat keeps them tender and prevents overcooking.
Preheat your oven to 350°F (175°C). Open 4 large croissants and place them on a baking sheet. Sprinkle a generous amount of 1 cup shredded cheddar cheese on the bottom halves. Place a cooked egg on top of the cheese on each croissant. Add two halves of bacon on top of the egg. Tip: Layering the cheese directly on the croissant helps it melt better and hold everything together.
Place the top halves of the croissants on the sheet beside the bottoms. Bake in the preheated oven for about 5 minutes, or until the cheese is melted and the croissants are warm. Cap each croissant bottom with its top half. Press gently to meld the ingredients together. Serve your croissants warm, with a side of fresh fruit or a light salad.
Frequently Asked Questions
Can I make these croissants ahead of time?
Yes, you can assemble the croissants ahead of time and store them in the refrigerator. When ready to eat, bake them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and the cheese is melted.
How do I store leftover breakfast croissants?
Store leftover croissants in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to maintain their crispiness.
Can I freeze the assembled croissants?
Yes, you can freeze assembled croissants. Wrap each croissant tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
How do I reheat frozen croissants?
To reheat frozen croissants, thaw them in the refrigerator overnight. Then, bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until heated through and the cheese is melted.
More Delicious Breakfast Recipes
- Breakfast Sandwich
- Breakfast Tacos
- Huevos Rancheros
- Skillet Breakfast Hash
- Denver Omelette
- Welsh Rarebit
Bacon Egg And Cheese Croissants
Ingredients
- 4 large croissants sliced in half
- 8 slices bacon
- 4 large eggs
- 1 cup cheddar cheese shredded
- salt and pepper to taste
- butter optional, for frying
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, break each piece in half for easier assembly.
- In the same skillet, reduce heat to medium-low. If needed, add a little butter. Crack the eggs into the skillet, season with salt and pepper, and cook to your desired doneness.
- Preheat your oven to 350°F (175°C). Open the sliced croissants and place them on a baking sheet. Sprinkle a generous amount of cheddar cheese on the bottom halves. Place a cooked egg on top of the cheese on each croissant. Add two halves of bacon on top of the egg.
- Place the top halves of the croissants on the sheet beside the bottoms. Bake in the preheated oven for about 5 minutes, or until the cheese is melted and the croissants are warm.
- Cap each croissant bottom with its top half. Press gently to meld the ingredients together.
- Serve your croissants warm, with a side of fresh fruit or a light salad.
Tips & Notes:
- Use fresh, high-quality croissants.
- Cook the bacon until crispy.
- You can substitute cheddar with Swiss, Gouda, or your favorite melting cheese.
- Store leftover croissants in an airtight container in the refrigerator for up to 2 days.
- Reheat leftover croissants in a 350°F (175°C) oven for about 5-7 minutes to keep their crispiness.
