Bacon and Egg Croissant

Flaky, buttery croissants filled with fluffy scrambled eggs and crispy chicken bacon, perfect for a satisfying breakfast or brunch.

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine American

Servings 4 servings

Calories 550 kcal

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

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.