Bacon Egg and Cheese Croissant
This bacon egg and cheese croissant sandwich takes one of the most iconic and indulgent breakfast combos and kicks it up a notch. You'll love it!
Ingredients
- 4 large croissants, sliced in half horizontally
- 12 slices bacon
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 4 slices cheddar cheese
- 4 slices Muenster cheese
Directions
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2
Lay the bacon slices in a single layer on the baking sheet and bake for 12-15 minutes until crispy. Transfer to a paper towel-lined plate and replace the parchment paper.
- 3
In a medium bowl, whisk the eggs, heavy cream, salt, and pepper until smooth and combined.
- 4
Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and gently push the eggs around with a rubber spatula, creating soft curds. Continue cooking, folding, and stirring gently, until the eggs are just set but still moist. Remove from the heat.
- 5
Place the bottom halves of the croissants cut side up on the baking sheet. Top each with a slice of cheddar, followed by 1/4 of the scrambled eggs, 3 slices of bacon, and a slice of muenster. Place the croissant tops on top.
- 6
Return the tray to the oven and bake for 3-5 minutes until the cheese is melted and the croissants are warmed through. Serve immediately and enjoy!