Sheet Pan Bacon, Egg, and Cheese Croissant Sandwiches
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What better way to celebrate the weekend than brunch? These bacon, egg, and cheese croissant sandwiches have Dijon sauce, fresh chives, sharp white cheddar, and a sprinkle of poppy seeds for crunch. Baked in the oven on a sheet pan, these breakfast sandwiches are simple, make-ahead, and amazing for a brunch party!
I don’t even want to talk about how many weekends in college that I woke up far too late in the morning, gravely hungover, and in desperate need of coffee and a greasy breakfast sandwich. Is this just a universal early-20s experience? Like, were we ok? Lol.
Nowadays, my weekends are a bit more tame. Not that I never wake up with a bit of a hangover. It’s just that most of the time, I’m eating pesto roasted veggie breakfast casserole with friends before a long hike or cream cheese strawberry danish over coffee with my husband. But of course, who could ever get over their breakfast sandwich phase?
Back when I was in pastry school, we used to make the best breakfast croissants for the school coffee shop. We’d stack flaky handmade croissants with eggs, cheddar, and bacon, sausage, or thick ham. Then, and this is the secret trick (!), they were brushed with butter and baked until they were hot and melty. Utterly ridiculous. This recipe is inspired by those OG sandwiches, but they have a few extra touches for a little something special.
These sandwiches are particularly good because they have crispy bacon, silky scrambled eggs, sharp white cheddar, Dijon sauce, and flaky croissants. They’re ridiculously simple and lovely for any morning. (Whether you’re nursing a hangover or not.)
Use good, flaky crossaints
Croissant quality matters here because they make or break the sandwiches. I like to pick some up from a local bakery but grocery store croissants work in a pinch. You’ll also need thick-cut bacon, eggs (2 per sandwich), fresh chives, Morton’s Kosher salt, freshly-cracked black pepper, sharp white cheddar, unsalted butter, and poppy seeds.
The Dijon sauce takes this sandwich over the top! The sauce has mayo, Dijon mustard, and maple syrup. Make sure you’re using 100% pure maple syrup!
Bake the bacon
Whisk up the maple Dijon sauce
Scramble the eggs
Feel free to top the sandwiches with fried eggs instead of scrambled! You will need to make the eggs fresh and add them right before serving, because the yolks will break if you try to make them in advance. If you choose to use fried eggs instead, you will only need 1 per sandwich.
Assemble the sandwiches
Brush with butter & bake
To keep the sandwiches together, insert a toothpick right down the middle of each one. Just remember to take them out after you bake the sandwiches, right before you eat them!
Make-ahead & freeze
These breakfast sandwiches are a lovely make-ahead option! You can store them in the refrigerator or freezer for weekday breakfasts, camping trips, or if you have guests coming in town.
- After the sandwiches are assembled and baked, let them cool completely.
- Then, wrap the cooled sandwiches in tinfoil. Pop the sandwiches in a freezer bag or airtight container.
- Refrigerate the sandwiches for up to 5 days or freeze for up to 3 months.
If you’re making the sandwiches in advance, you can skip the first bake. Just wrap the assembled sandwiches and refrigerate or freeze. When you’re reheating the sandwiches, brush the tops with butter, sprinkle with poppy seeds, and bake until hot, 20-25 minutes. Tent with tinfoil if they start to brown too much.
Refrigerate leftovers
To store the leftovers, wrap each cooled sandwich in tinfoil. Refrigerate the sandwiches for up to 5 days.
The best way to reheat these sandwiches
To reheat the sandwiches, you can either microwave them or heat them in the oven. If they’re frozen, let them thaw in the refrigerator overnight for even cooking. I also recommend baking them in the oven for the best texture, but a microwave works in a pinch!
- Microwave – unwrap the sandwiches and place them on a plate. Microwave at full power for 1-1 1/2 minutes until hot throughout.
- Oven – place the wrapped sandwich in a 350°F (177°C) oven. Heat for 20 minutes until the center is heated all the way through. Unwrap the tinfoil and bake the sandwiches for another 3-5 minutes, until the croissants are crisp and flaky.
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Make-Ahead Bacon, Egg, and Cheese Croissant Sandwiches
Ingredients
Croissant Breakfast Sandwiches
- 1 pound thick-cut bacon (454 grams)
- 16 large eggs, room temperature
- 2 Tablespoons unsalted butter, divided (28 grams)
- 2 Tablespoons freshly-snipped chives (16 grams)
- Kosher salt and freshly-ground black pepper, to taste
- 8 butter croissants
- 8 ounces sharp white cheddar, sliced (228 grams)
- 2 teaspoons poppy seeds
Maple Dijon Sauce
- 1/4 cup mayonnaise (60 grams)
- 1/4 cup Dijon mustard (60 grams)
- 1 Tablespoon 100% pure maple syrup (15 milliliters)
Equipment
- Chef's knife
- Cutting board
- Whisk
- Pastry brush
Instructions
Cook the bacon
- Preheat the oven to 400°F (204°C). Line a sheet pan with parchment paper. Then, line the slices of bacon side-by-side on the prepared sheet pan. It's ok if they're touching a little on the sides but don't let the bacon overlap.
- Then, bake the bacon for 15-18 minutes until it's crispy but still a bit chewy. If the bacon isn't cooked all the way through, bake for another 2-3 minutes.
- Remove the bacon from the oven. Using tongs, carefully transfer the cooked bacon to a paper towel-lined plate to soak up any extra grease.
Make the sauce
- Meanwhile, make the sauce. In a small bowl, combine the mayonnaise, Dijon mustard, and maple syrup. Whisk until smooth. Season with salt and pepper, to taste. Set aside for later.
Scramble the eggs
- Crack the eggs into a large mixing bowl. Whisk the eggs just until there are no more streaks of egg whites.
- Next, melt 1 Tablespoon (14 grams) of butter in a large skillet over medium-low heat. Once the butter is sizzling, add the eggs to the pan along with a big pinch of Kosher salt and black pepper.
- Scramble the eggs over medium-low heat, using a rubber spatula or wood spoon to stir the eggs frequently, until they're soft scrambled. Remove the eggs from the heat and stir in the fresh chives.
Assemble & bake the sandwiches
- Reduce the oven temperature to 350°F (177°C). Using a sharp bread knife, cut the croissants in half horizontally. Spread both cut halves of the croissants with the maple Dijon sauce. Place the bottom halves of the croissants on a sheet pan.
- Then, evenly divide the scrambled eggs between the bottom halves of the croissants. Top the eggs with the bacon and cheese slices. Place the tops of the croissants on the sandwiches.
- Melt the remaining 1 Tablespoon (14 grams) of butter. Using a pastry brush, brush the melted butter over the tops of the croissants. Sprinkle about 1/4 teaspoon of poppy seeds over the top of each sandwich.
- Bake the sandwiches until the middles are hot and the croissants are flaky and a bit crisp, about 12-15 minutes. Let the sandwiches set at room temperature for 2-3 minutes. Then, slice and enjoy!
Make-Ahead Instructions
- After the sandwiches are assembled and baked, let them cool completely. Then, wrap the cooled sandwiches in tinfoil. Pop the sandwiches in a freezer bag or airtight container. Refrigerate the sandwiches for up to 5 days or freeze for up to 3 months.
- To reheat the sandwiches, you can microwave them or bake them in the oven. (I recommend the oven for the best results.) If the sandwiches are frozen, let them defrost in the fridge overnight.Microwave – unwrap the sandwiches and place them on a microwave-safe plate. Microwave at full power for 1-1 1/2 minutes until hot throughout.Oven – place the wrapped sandwich in a 350°F (177°C) oven. Heat for 20 minutes until the center is heated all the way through. Unwrap the tinfoil and bake the sandwiches for another 3-5 minutes, until the croissants are crisp and flaky.
