Bacon, Egg & Cheese Croissant Recipe

Cook the bacon

Preheat a large skillet over medium heat. Lay the 6 thick-cut bacon strips in a single layer without overlapping. Cook 5–7 minutes on the first side until deeply golden and beginning to crisp, then flip and cook another 3–5 minutes until crisp but still slightly pliable. Transfer bacon to a paper towel-lined plate to drain. Reserve 1–2 teaspoons of bacon fat in the pan for extra flavor (discard the rest).

If you prefer oven-cooked bacon: arrange bacon on a wire rack set over a sheet pan, bake at 400°F (200°C) for 12–18 minutes until crisp, then drain on paper towels.

Fry eggs

In a clean nonstick skillet, add 2 tablespoons unsalted butter and warm over medium-low heat until melted and foamy. Crack 2 eggs into a small bowl each and gently slide them into the skillet, spacing them so they cook separately. Sprinkle each egg with a pinch of the 1/2 tsp salt and a little of the 1/4 tsp pepper.

Cook eggs 2–3 minutes until whites are set but yolks still runny (for over-easy/over-hard, gently flip after whites set and cook an additional 30–60 seconds to desired doneness). Repeat with the remaining 2 eggs (you can cook all 4 in the same pan in two batches to avoid crowding). Keep eggs warm on a plate loosely tented with foil.

Prepare croissants

Slice each croissant horizontally about 3/4 of the way through so the halves remain attached or slice fully into two pieces if preferred. Spread a light smear of the reserved 1 tablespoon unsalted butter (or use the additional butter listed) on the cut surfaces.

Layer the fillings

Place 2 slices of sharp cheddar inside each croissant bottom (1 slice per sandwich if using 4 slices for 2 croissants). Top the cheese with three bacon strips per croissant, arranging them to cover the cheese. Gently place two fried eggs on top of the bacon in each sandwich. If using hot sauce or ketchup, drizzle about 1 teaspoon per sandwich now.

Toast to melt cheese

Heat a clean skillet over medium-low. Place the assembled croissants cut-side down in the skillet and press gently with a spatula or place a lid on top to trap heat. Cook 1–2 minutes until the cheese begins to melt and the croissant bottoms are golden and warmed through. Alternatively, transfer sandwiches to a 350°F (175°C) oven for 3–5 minutes to fully melt cheese.

Remove from heat, close croissants fully, let rest 30 seconds, then serve immediately while warm and gooey.

Serve each oversized croissant whole or halved on a plate. Provide extra hot sauce or ketchup at the table if desired.