Egg & Bacon Cheese Croissant Sandwich Recipe

Prep bacon

Heat a large skillet over medium heat. Add the 8 bacon strips in a single layer (work in two batches if needed). Cook, turning occasionally, until crisped to your liking, about 8–12 minutes. Transfer bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon of bacon fat in the skillet and discard the rest or save for another use.

Toast croissants

While bacon cooks (or after), slice each croissant horizontally. Spread a thin layer (about 1/2 tbs) of butter on the cut sides if desired. Place croissants cut-side down in a clean skillet over medium-low heat or in a 350°F (175°C) oven on a baking sheet for 3–5 minutes until lightly toasted and warmed through. Remove and set aside, cut-side up.

Scramble eggs

In a medium bowl, whisk together 4 large eggs, 2 tablespoons whole milk, 1 tsp salt, and 1/2 tsp black pepper until blended and slightly frothy. Warm the reserved skillet with the 1 tablespoon bacon fat (or 1 tablespoon butter if you discarded the fat) over low-medium heat. Add the egg mixture and cook gently, stirring frequently with a spatula, until soft curds form and eggs are just set but still moist, about 3–4 minutes. Remove from heat and fold in minced chives if using.

Assemble sandwiches

Place the bottom half of each toasted croissant on a work surface. Divide the scrambled eggs evenly among the 4 croissant bottoms. Top each with 2 slices of cooked bacon and 2 slices of cheddar cheese (arrange cheese so it will melt from the warm eggs and bacon). If using, drizzle about 1 teaspoon hot sauce onto each sandwich or brush on croissant tops.

Melt cheese and finish

Return assembled sandwiches to the skillet cut-side up (or place on a baking sheet) and cover the skillet with a lid for 1–2 minutes over low heat to gently melt the cheese and warm through. If using the oven, place sandwiches in a 325°F (160°C) oven for 3–4 minutes until cheese softens. Remove cover, place croissant tops on sandwiches, and serve immediately.

Make-ahead and reheating notes

To make ahead, cook bacon and scramble eggs, then cool. Assemble sandwiches without toasting croissants and wrap individually in foil; refrigerate up to 24 hours. Reheat wrapped in a 350°F (175°C) oven for 10–15 minutes or until heated through. For toaster oven reheating, unwrap and heat 5–8 minutes, checking to avoid burning the croissant.