These Bacon and Egg Croissants are such a satisfying and delightful way to start your day, or even enjoy as a fun brunch option.
They’re quick, easy, and always a crowd-pleaser. Living near a great bakery, I’ve always loved a good croissant, and this recipe brings that bakery-style goodness right to your kitchen.
I find that making them on a weekend morning really sets a great tone for the day.
Recipe Overview: Bacon and Egg Croissant
This recipe is all about combining flaky, buttery croissants with fluffy scrambled eggs and crispy chicken bacon.
It’s a perfect blend of textures and flavors.
The best part? It comes together surprisingly quickly.
We’re focusing on creating a breakfast sandwich that’s both comforting and a little bit elevated. Think of it as a step up from your usual breakfast routine.
It’s ideal for a lazy Sunday morning, a brunch with friends, or even a quick and satisfying weekday breakfast if you prep some components ahead.
And who doesn’t love the combination of eggs, savory meat, and a buttery pastry?
Detailed Ingredients for Bacon and Egg Croissant
Here’s what you’ll need to make these delicious breakfast croissants:
- 4 large croissants: I recommend getting these from your local bakery for the best flavor and texture. But, store-bought ones work great too!
- 6 large eggs: These will form the fluffy base of our filling. Fresh eggs are always best.
- 1/4 cup milk: This adds creaminess to the scrambled eggs. You can use any kind of milk you have on hand.
- 1/2 teaspoon salt: To season the eggs. Adjust to your taste preference.
- 1/4 teaspoon black pepper: For a little bit of a kick. Freshly ground is always a nice touch.
- 8 slices cooked chicken bacon: Chicken bacon gives a fantastic flavor. If it’s not pre-cooked. ensure that it is cooked to your preference.
- 2 tablespoons butter: For cooking the eggs. Butter adds a rich flavor that you just can’t beat.
- Optional toppings: Shredded cheese (cheddar or your favorite), sliced avocado, or a sprinkle of fresh chives. These are great for adding extra flavor and texture.
Step-by-Step Instructions: Making the Perfect Bacon and Egg Croissant
Let’s get cooking! Here’s how to make these croissants, step by step:
- Prepare the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined and slightly frothy. Make sure there are no streaks of egg yolk remaining.
- Cook the Eggs: Melt the butter in a non-stick skillet over medium-low heat. Make sure the butter coats the entire bottom of the pan.
- Pour the egg mixture into the skillet. Let it sit for a moment, then gently stir and push the cooked egg from the edges towards the center. Continue doing this until the eggs are softly set but still slightly moist. You don’t want them to be dry.
- Slice the Croissants: While the eggs are cooking, carefully slice the croissants in half horizontally, like you would a bagel. Be gentle so you don’t squish them.
- Assemble the Croissants: Once the eggs are cooked, remove them from the heat. Divide the scrambled eggs evenly among the bottom halves of the croissants.
- Add the chicken bacon: Top the eggs with the cooked chicken bacon slices. Two slices per croissant usually work well.
- Add Optional Toppings: If you’re using cheese, sprinkle it over the chicken bacon now. The residual heat from the eggs will help melt it slightly. Add any other toppings you like, such as avocado or chives.
- Finish and Serve: Place the top halves of the croissants back on. Serve immediately while they’re warm and the eggs are fluffy.
Variations & Tips for your Croissants
- Cheese Choices: Feel free to experiment with different cheeses! Cheddar, Swiss, Monterey Jack, or even a sprinkle of Parmesan would all be delicious.
- Spice it Up: Add a pinch of red pepper flakes to the egg mixture for a little heat.
- Make-Ahead: You can cook the eggs and chicken bacon ahead of time and store them separately in the refrigerator. Then, just assemble and warm the croissants when you’re ready to eat.
- Storage: Leftover assembled croissants can be stored in the refrigerator for up to 2 days.
- Reheating: To reheat, wrap the croissant loosely in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also use a toaster oven.
- Serving Suggestions: These croissants are great on their own, but you can also serve them with a side of fresh fruit, a small salad, or some breakfast potatoes.
Key Details
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Servings: 4
- Equipment you’ll need: Non-stick skillet, whisk, bowl, knife
Bacon and Egg Croissant
Ingredients
- 4 large croissants
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices cooked chicken bacon
- 2 tablespoons butter
- Optional toppings: Shredded cheese cheddar or your favorite, sliced avocado, or a sprinkle of fresh chives
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Melt the butter in a non-stick skillet over medium-low heat.
- Pour the egg mixture into the skillet. Gently stir and push the cooked egg from the edges towards the center until softly set but still slightly moist.
- While the eggs are cooking, slice the croissants in half horizontally.
- Divide the scrambled eggs evenly among the bottom halves of the croissants.
- Top the eggs with the cooked chicken bacon slices.
- Add optional toppings like cheese, avocado, or chives.
- Place the top halves of the croissants back on. Serve immediately.