Flaky croissants, fluffy eggs, crispy bacon, and melty cheese come together in this easy, crave-worthy croissant breakfast sandwich.
There’s this one morning I still think about. I had a leftover croissant, a handful of eggs, and just enough bacon to start a kitchen experiment. I wasn’t even trying to be fancy—just hungry and avoiding another boring bowl of cereal. But something magical happened between those golden, flaky layers.
I made this breakfast sandwich… and I’ve never looked back. I swear, if comfort had a flavor, it would be buttery croissant filled with melty cheddar and softly scrambled eggs. With bacon, of course. Or ham. Or both if we’re being honest.
Why You’ll Love This Croissant Breakfast Sandwich Recipe?
Okay, let’s start with the obvious: croissants. They’re soft, flaky, and ridiculously buttery—basically pastry pillows. Pair them with scrambled eggs that are creamy (not rubbery!), salty bacon, and cheese that melts just enough to make a mess? That’s not just breakfast. That’s therapy. This croissant breakfast sandwich is what I make when I need a win. Fast. And also when brunch guests show up and I need to impress with zero effort.
It’s indulgent but not over-the-top, and it always delivers.
Ingredient Notes:
Let’s talk through the good stuff:
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Croissants – Go with the real-deal bakery ones if you can. But hey, no shame in grabbing the supermarket kind and zhuzhing them up with a little toast.
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Bacon (or ham) – I’m team thick-cut bacon all the way, but ham is a close second if that’s what you’ve got. And if you’re feeling wild, try both. No judgment here.
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Eggs – Scrambled soft, like a cloud. If you overcook them… well, we’ve all been there. No biggie. Just try again next time with lower heat.
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Cheese – Cheddar is the classic move, but Swiss, provolone, even a little brie if you’re feeling fancy—follow your heart (and fridge).
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Butter – Because a little extra richness never hurt anybody. Plus it keeps things golden and happy.
How To Make Croissant Breakfast Sandwich?
Step 1. Toast the croissants.
Slice them in half like you’re making a sandwich (which you are), and toast them lightly—either in a skillet or under the broiler. Don’t skip this. That crispy edge makes all the difference.
Step 2. Cook your bacon (or ham).
Fry up that bacon until it’s your kind of crispy. I like mine just shy of burnt. If you’re using ham, give it a quick sear in the pan so it’s warm and a little caramelized. Chef’s kiss.
Step 3. Make the eggs.
Crack your eggs into a bowl, add salt and pepper, beat ‘em just a bit, then melt some butter in a skillet and cook them gently. Stir them slowly and pull them before they go dry. Soft eggs = happy eggs.
Step 4. Build the sandwich.
Layer your eggs on the bottom croissant half, top with bacon and cheese, then finish with the top. You can eat it like this… or…
Step 5. Toast the whole thing.
Pop it back into the skillet and press gently. This step is optional but so worth it. The croissant gets golden again, and the cheese? It melts right into the eggs. Bliss.
Want To Save This Recipe?
Storage Options:
Let me be honest—these croissant breakfast sandwiches are best fresh. But if you’re meal prepping or planning ahead, wrap them in foil and keep them in the fridge for up to 2 days. To reheat, toss ‘em in the oven at 350°F until warm (skip the microwave unless you’re okay with a slightly soggy croissant).
Freezer-friendly? Absolutely. Wrap each sandwich tightly in foil, then in a freezer bag. When ready to eat, unwrap and bake from frozen at 375°F until heated through. Boom—instant brunch.
Variations and Substitutions:
You know I’m all about switching it up. Here are some fun tweaks:
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Add some greens – A handful of spinach or arugula sneaks in something healthy without ruining the vibe.
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Get saucy – Hot sauce, garlic aioli, or even a swipe of fig jam (trust me) takes it next level.
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Change the meat – Sausage patties work. So does leftover steak. Go wild.
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Make it vegetarian – Avocado, grilled mushrooms, or a thick slice of tomato all bring the flavor.
What to Serve with Croissant Breakfast Sandwich?
If you’re making this for brunch or a lazy weekend spread:
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Fresh berries or sliced fruit
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Hash browns or home fries
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Iced coffee, a mimosa, or a big ol’ mug of tea
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A cozy blanket and a quiet morning
Frequently Asked Questions:
Can I make these ahead of time for the week?
Yes, and they reheat like a dream if you use the oven or air fryer. Just skip the toasting step at the end and save that for when you’re reheating.
Do I have to use a croissant?
You don’t—but if you sub in plain bread, you’ll miss that buttery flakiness. English muffins or brioche buns are a solid plan B.
How do I make it spicy?
Drizzle on some sriracha or jalapeño jam before closing it up. Or go full hot sauce mode. No regrets.
So there it is—your new favorite way to start the day: the croissant breakfast sandwich that doesn’t mess around. It’s cozy, comforting, and just a little bit fancy. Whether you’re serving it up to impress guests or treating yourself to a solo Sunday brunch, it always hits the spot.
Give it a try, tweak it to make it yours, and hey—if you come up with a wild combo (bacon + brie + fig jam, anyone?), tell me all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Croissant Breakfast Sandwich
Ingredients
- 2 large croissants halved horizontally
- 4 slices thick-cut bacon or ham
- 4 large eggs
- Salt and freshly ground black pepper to taste
- 1 –2 tablespoons unsalted butter for cooking
- 4 slices cheddar cheese
Instructions
Prepare the Croissants:
- Carefully slice each croissant in half horizontally. If preferred, lightly toast the cut sides in a dry skillet or under a broiler until golden. Set aside on individual serving plates.
Cook the Bacon or Ham:
- In a skillet over medium heat, cook the bacon until it reaches the desired crispness. Alternatively, if using ham, sear gently in the skillet until warmed through. Transfer the cooked meat to a plate lined with paper towels and cover loosely with foil to retain warmth.
Scramble the Eggs:
- In the same skillet, melt 1 to 2 tablespoons of butter over medium heat. In a bowl, lightly beat the eggs with a pinch of salt and pepper. Pour the mixture into the skillet and stir gently, cooking until the eggs are fully set yet still moist and tender.
Assemble the Sandwiches:
- Divide the scrambled eggs evenly between the bottom halves of the toasted croissants. Top each with two slices of bacon or a portion of ham, followed by two slices of cheese.
Toast the Sandwiches:
- Place the assembled sandwiches back into the skillet. Gently press them down and toast over low heat until the bottom is golden and the cheese begins to melt. Flip and toast the top, if desired, until warmed through and crisped.
Serve:
- Transfer the sandwiches to plates and serve immediately while hot and melty.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
