Egg, Gouda & Bacon On Croissant Recipe

Cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon strips in a single layer on the rack. Bake 12–18 minutes, turning once halfway, until crisp to your preference. Remove and transfer to a paper towel-lined plate to drain. Keep oven on if you want to warm croissants briefly later.

Warm croissants (optional)

If you prefer warm croissants, place them cut-side up on a baking sheet and warm in the 400°F oven for 3–5 minutes, or until lightly toasted. Alternatively, split and toast in a skillet or toaster oven. Set aside, cut-side up.

In a medium bowl, crack the 6 eggs and add 3 tablespoons whole milk. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Whisk until fully blended and slightly frothy, about 30 seconds.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and 1 teaspoon vegetable oil (oil helps prevent butter from browning). When butter is melted and foam subsides, pour the egg mixture into the pan.

Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula, gently push the eggs from the edges toward the center. Continue to gently fold and stir every 10–15 seconds. Remove the pan from heat when eggs are still slightly undercooked — soft and creamy — about 2–4 minutes total depending on heat and pan. Add chopped chives and gently fold to combine. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper if desired.

Immediately transfer eggs to a plate to stop cooking. Divide the scrambled eggs into four equal portions.

Place croissant bottoms on a work surface. Top each bottom with 2 slices smoked Gouda (arrange to cover the surface).

Top the cheese with the warm scrambled eggs, dividing evenly among the four sandwiches.

Place 2 bacon strips on top of the eggs on each sandwich. If using tomato or spinach, add a slice of tomato or a small handful of spinach on top of the bacon.

Place croissant tops over the fillings. If you warmed croissants earlier, sandwiches are ready. If you want melted cheese and a lightly crisp exterior, heat a clean skillet over medium-low, add the assembled sandwiches (butter the outsides lightly with the remaining 1 tablespoon butter), and press gently. Cook 1–2 minutes per side until cheese softens and croissant is golden. Alternatively, place assembled sandwiches in a preheated 350°F (175°C) oven for 4–6 minutes.

Slice each sandwich in half if desired. Serve immediately with extra hot sauce on the side if using and garnish with any remaining chopped chives.