This post may contain affiliate links. Please read our disclosure policy.
This easy-to-make Breakfast Croissant Sandwich is a perfect on-the-go breakfast option and ready in just 15 minutes!
Buttery croissants topped with scrambled eggs, crispy bacon and smoked cheddar for a make-ahead breakfast sandwich that can feed an entire family.
Table of Contents
Why We Love This Recipe
- Perfect for busy mornings – Ready in 15 minutes with the option to make ahead and freeze, this recipe is a lifesaver for busy mornings.
- Kids love them – This recipe is a crowd-pleaser, making it the perfect breakfast for both adults and kids.
- Absolutely delicious – Take the classic croissant breakfast sandwich and bring it up a couple of notches! With a flaky, buttery croissant and crispy bacon, this breakfast sandwich will please everyone’s tastebuds.
- Croissants – Large, preferably fresh.
- Bacon – Cooked to your liking; I like making bacon in the oven.
- Smoked Cheddar – We love the taste of smoked cheddar in this recipe, but you can use any melty cheese you like. Gouda, pepper jack, or American cheese would all be fantastic substitutions.
- Milk or Half & Half – To make the eggs fluffy.
- Salt & Pepper
How To Make a Breakfast Croissant
Get a detailed list of ingredients & instructions in the recipe card below.
- Whisk together the eggs, milk, salt, and pepper.
- Cook the scrambled eggs until soft, but set.
- Place cheese on the croissants and place in the oven so the cheese melts.
- Top half of the croissants with scrambled eggs and the other half with bacon.
- Assemble the breakfast sandwiches and wrap them tightly to freeze or put them in the refrigerator.
Yes, you can freeze the sandwiches for later use. Wrap them tightly in plastic wrap and foil to preserve flavor and texture.
Microwave the frozen sandwiches for 1½ to 2 minutes, flipping halfway through or until heated through.
Refrigerating croissants is unnecessary if you plan to consume them within a day or two of purchase. Croissants are best enjoyed fresh on the day they are made or purchased, as they tend to lose their crispness and flakiness when refrigerated.
To freeze: wrap cooled sandwiches tightly in a double layer of foil and plastic wrap and put them into a zip-top freezer bag. Sandwiches can be stored frozen, well wrapped for up to 3 months.
To reheat frozen sandwiches: Remove plastic wrap and foil, wrap sandwiches in a paper towel, and microwave for 1½ to 2 minutes, flipping halfway through or until heated through. You can also reheat a batch of foil-wrapped sandwiches in a 375℉ oven for 15 minutes or until heated through. If reheating multiple sandwiches in the microwave, you will need to increase the time and move them around a bit to get even heating.
- Choose fresh, high-quality croissants for the best taste.
- Don’t overcook the eggs; they should be soft and moist.
- I used large circle full-size croissants for each sandwich. If using smaller croissants, you would need to reduce the time you reheat them.
- You can substitute bacon with sliced ham or cooked sausage patties.
- Any melty cheese would work here. Other great options are gouda, pepper jack, sharp cheddar, American cheese, or provolone.
- You can substitute English muffins for the croissants or fried eggs for the scrambled eggs.
- Customize the sandwich with your favorite toppings or veggies.
- If freezing, wrap the sandwiches tightly to avoid freezer burn.
More Breakfast Recipes
- Freezer Breakfast Burritos
- Sausage and Potato Breakfast Hash
- Baked Egg Muffins
- Sausage Egg Casserole
Croissant Breakfast Sandwich Recipe
- 4 large croissants split in half
- 8 slices bacon cooked
- 6 ounces thinly sliced cheddar
- 6 large eggs
- 2 tablespoons milk or half & half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- Preheat oven to 350℉. In a medium bowl thoroughly whisk together the eggs, salt, pepper and milk. In a medium nonstick pan over medium low heat, melt the butter and add the egg mixture. Cook the egg mixture, occasionally turning and scrambling it until the eggs are still soft, but set. Remove from the pan to a plate.
- While eggs are cooking, place croissants on a large sheet pan. Put a few slices of cheese on each half of the croissants. Place in oven to soften the cheese, about 4 minutes.
- To build the sandwiches: Top the bottom half of each croissant with ¼ of the egg mixture and 2 slices of bacon. Put on the top half and enjoy immediately or cool and wrap tightly in plastic wrap and foil to freeze.
- To reheat frozen sandwiches: Remove plastic wrap and foil, wrap sandwiches in a paper towel and microwave for 1½ to 2 minutes, flipping halfway through or until heated through.