Egg & Bacon Cheese Croissant Sandwich Recipe

Sandwiches (makes 4)

1. 1

   Prep and cook bacon

   Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon slices in a single layer on the rack. Bake 12–18 minutes until crisp to your liking, rotating the pan once halfway. Remove bacon and transfer to a paper-towel-lined plate to drain. Keep oven on for briefly warming croissants if desired.

2. 2

   Prepare eggs

   Crack the eggs into a medium bowl. Add the milk, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until combined and slightly frothy. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit 10–15 seconds. Using a silicone spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue gently stirring and folding until eggs are mostly set but still moist and slightly glossy, about 2–3 minutes total. Remove from heat (they will continue to finish cooking) and stir in chopped chives if using. Taste and adjust seasoning.

3. 3

   Warm and butter croissants

   Slice croissants horizontally. Lightly butter the cut sides with the remaining 1 tablespoon butter. Place croissants cut-side up on the warm baking sheet or a separate tray and warm in the still-warm oven (about 350°F if oven cooled) for 3–5 minutes until just heated through and slightly toasty. Alternatively, toast in a skillet cut-side down 1–2 minutes until golden.

4. 4

   Assemble sandwiches

   Place one cheddar slice onto the bottom half of each warm croissant. Divide the scrambled eggs evenly among the four croissants, placing them atop the cheese so residual heat melts the slice slightly. Top the eggs with two bacon slices per sandwich. If using hot sauce or Dijon, spread on the croissant top before closing. Close sandwiches and press gently to seat the fillings.

5. 5

   Serve

   Cut each sandwich in half if desired and serve immediately while warm. Provide extra black pepper or hot sauce at the table. Leftovers: store wrapped in foil in the refrigerator up to 24 hours; reheat in a 350°F oven for 8–10 minutes.