Croissant Breakfast Sandwich

How to Make Croissant Breakfast Sandwich

1. 1

   Step 1: Cook the bacon until crisp

   Heat a large skillet over medium heat. Add the bacon in a single layer and cook, turning occasionally, until browned and crisp, 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain and keep the skillet for the eggs.

   For this step

   • 8 slicesthick-cut bacon, sliced
   
2. 2

   Step 2: Prepare soft scrambled eggs

   In a bowl whisk the eggs with the milk, salt and pepper until blended and slightly frothy; stir in chives if using. Reduce the skillet heat to low, add 1 tablespoon of butter and swirl to coat, then pour in the egg mixture. Stir gently and continuously until curds form but eggs remain creamy and slightly underdone, about 2–3 minutes; remove from heat and set aside.

   For this step

   • 8 largelarge eggs
   • 1/4 cupwhole milk
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   • 2 tbspfresh chives, finely chopped (optional)
   
3. 3

   Step 3: Toast croissants and melt the cheese

   Split each croissant horizontally and spread the cut sides with the remaining 1 tablespoon butter. Return the skillet to medium-low and toast cut sides lightly until golden. Place a slice of cheddar on the bottom half of each warm croissant so it softens, or briefly place assembled bottoms under a broiler for 30–60 seconds to melt the cheese.

   For this step

   • 4 largelarge croissants
   • 4 slicescheddar cheese, sliced or shredded
   
4. 4

   Step 4: Assemble and serve

   Layer the warmed cheese, a portion of the scrambled eggs (about 2 eggs’ worth), and two slices of bacon on each croissant bottom; close with the top and press gently. Serve immediately while warm, optionally wrapping in parchment for on-the-go breakfasts.
   

1. Heat a large skillet over medium heat. Add the bacon in a single layer and cook, turning occasionally, until browned and crisp, 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain and keep the skillet for the eggs.
2. In a bowl whisk the eggs with the milk, salt and pepper until blended and slightly frothy; stir in chives if using. Reduce the skillet heat to low, add 1 tablespoon of butter and swirl to coat, then pour in the egg mixture. Stir gently and continuously until curds form but eggs remain creamy and slightly underdone, about 2–3 minutes; remove from heat and set aside.
3. Split each croissant horizontally and spread the cut sides with the remaining 1 tablespoon butter. Return the skillet to medium-low and toast cut sides lightly until golden. Place a slice of cheddar on the bottom half of each warm croissant so it softens, or briefly place assembled bottoms under a broiler for 30–60 seconds to melt the cheese.
4. Layer the warmed cheese, a portion of the scrambled eggs (about 2 eggs’ worth), and two slices of bacon on each croissant bottom; close with the top and press gently. Serve immediately while warm, optionally wrapping in parchment for on-the-go breakfasts.