Bacon Egg And Cheese Croissants

a bacon egg and cheese croissant on a plate.

5 from 2 votes

Bacon, Egg, and Cheese Croissants are a delicious and easy breakfast treat. Crispy bacon, melted cheddar cheese, and perfectly cooked eggs are nestled in a warm, flaky croissant. Ready in just 30 minutes, they’re perfect for any morning.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 642kcal

Author: Joanna Cismaru

Ingredients

4 large croissants sliced in half
8 slices bacon
4 large eggs
1 cup cheddar cheese shredded
salt and pepper to taste
butter optional, for frying

US Customary - Metric

Instructions

In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, break each piece in half for easier assembly.
In the same skillet, reduce heat to medium-low. If needed, add a little butter. Crack the eggs into the skillet, season with salt and pepper, and cook to your desired doneness.
Preheat your oven to 350°F (175°C). Open the sliced croissants and place them on a baking sheet. Sprinkle a generous amount of cheddar cheese on the bottom halves. Place a cooked egg on top of the cheese on each croissant. Add two halves of bacon on top of the egg.
Place the top halves of the croissants on the sheet beside the bottoms. Bake in the preheated oven for about 5 minutes, or until the cheese is melted and the croissants are warm.
Cap each croissant bottom with its top half. Press gently to meld the ingredients together.
Serve your croissants warm, with a side of fresh fruit or a light salad.

Notes

Use fresh, high-quality croissants.
Cook the bacon until crispy.
You can substitute cheddar with Swiss, Gouda, or your favorite melting cheese.
Store leftover croissants in an airtight container in the refrigerator for up to 2 days.
Reheat leftover croissants in a 350°F (175°C) oven for about 5-7 minutes to keep their crispiness.

Nutrition