Breakfast Croissant Recipe
smoked turkey, bacon, scrambled eggs, tomato, lettuce, shredded cheese, cream cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Croissant & spreads
Eggs & dairy
Meats
Produce & toppings
Optional finishing
Method
Croissant & spreads
Warm and split croissants
Preheat oven to 350°F (175°C). Place croissants on a baking sheet and warm for 5 minutes until lightly crisp on the outside and soft inside. Remove and slice each croissant horizontally, keeping hinge if desired.
Spread about 1 1/2 tablespoons of softened cream cheese on the bottom half of each croissant, reserving the remaining cream cheese for the other croissant half.
Meats
Cook bacon
While croissants warm, heat a skillet over medium heat. Add bacon strips and cook 3–5 minutes per side until crisp (time depends on thickness). Transfer cooked bacon to a paper towel-lined plate to drain. Keep skillet for eggs.
If you prefer the smoked turkey warm, briefly lay slices in the hot skillet for 20–30 seconds per side just to take chill off; remove and keep warm.
Eggs & dairy
Make scrambled eggs
In a bowl, whisk together 4 eggs, 2 tablespoons milk or cream, 1 teaspoon salt, and 1/2 teaspoon black pepper until blended. Add 1 tablespoon butter to the same skillet used for bacon and melt over medium-low heat. Pour egg mixture into the skillet. Let sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, folding the eggs from edges to center. Cook slowly for 2–3 minutes until soft, creamy curds form but eggs are still slightly moist. Remove from heat (carryover will finish cooking).
Taste and adjust seasoning if needed.
Produce & toppings
Prepare tomato & lettuce
While eggs cook, slice the tomato into 1/4-inch (6 mm) slices. Pat lettuce leaves dry and set aside. If tomatoes are very juicy, blot slices with a paper towel to avoid soggy croissant.
Grate or measure 3/4 cup shredded cheese and have it ready to add to the eggs or sandwich.
Assembly & finishing
Place bottom half of each warmed croissant on a plate (with cream cheese already spread). Layer 2 slices smoked turkey on each croissant, then distribute the scrambled eggs evenly across the two croissants.
Sprinkle about 6 tablespoons (roughly half of 3/4 cup) of shredded cheese over the eggs on each sandwich so it melts slightly from the warm eggs. Top with 2 bacon strips per croissant (crumbled or whole as preferred).
Add 2 tomato slices and 2 lettuce leaves to each sandwich. Spread the remaining cream cheese on the top croissant halves if desired, then close the sandwiches.