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 crowd!

A bacon, egg, and cheese croissant sandwich nest to greens on a tan plate next to cups of coffee, a Chemex, and a brown bowl of Dijon sauce on a tan counter.

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?

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.)

Recipe details

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 breakfast sandwiches are cheesy, savory, flaky and decadent.
  • They’re make-ahead and freezer friendly for grab-and-go breakfast.
  • The breakfast sandwiches are baked on a sheet pan so you can make them for a crowd.
  • Make them for brunch parties, holidays, camping trips, & more!

The ingredient list

White and brown plates of croissants, eggs, bacon, cheddar, poppy seeds, chives, Dijon mustard, mayo, and honey on a white counter.

Breakfast sandwiches

  • Croissants – you can pick up croissants from a local bakery or the bakery section of the grocery store. Higher quality croissants are made with butter which makes these sandwiches super flaky and flavorful!
  • Bacon – thick-cut bacon is best because it crisps up nicely but still has a meaty texture.
  • Eggs – you will need 2 eggs per sandwich. Take them out of the fridge to warm up for 15-20 minutes before scrambling for a silky, light texture.
  • Chives – use fresh chives to add a hint of freshness and oniony-garlic flavor. Dried will work in a pinch but fresh is best.
  • Salt & pepper – I like Morton’s Kosher salt and freshly-ground black pepper.
  • Cheese – my personal fave is sharp white cheddar. It’s super important to use freshly-sliced cheese for the best melty texture.
  • Butter – unsalted butter will keep the eggs from sticking to the pan and help the poppy seeds stick to the croissants.
  • Poppy seeds – these are optional but they add a little nutty crunch on top. So good!

Dijon sauce

  • Mayonnaise – for creaminess and extra richness. Pick a good quality mayo like Best Foods (also called Hellmann’s).
  • Dijon mustard – I use creamy Dijon mustard but you can also use whole-grain. Whatever you like!
  • Maple syrup – a drizzle of syrup adds sweetness and cuts the spice in the Dijon. Make sure you’re using 100% pure maple syrup!

Variations & substitutions

  • Bread – if you don’t want to use croissants, you can use soft rolls, bagels, or even English muffins.
  • Meat – you can also use thickly-sliced deli ham or cooked breakfast sausage instead of bacon.
  • Cheese – feel free to use gruyère, provolone, Swiss, Colby, Jack, or even American.
  • Toppings – everything bagel seasoning or sesame seeds would be just as delicious as poppy!
  • Sauce – try using lemon basil pesto, chipotle aioli, garlic aioli, or raspberry jam for Monte Cristo vibes.

How to make this recipe

Three steps to baking bacon. In photo 1, a gold sheet pan is topped with raw bacon. In photo 2, the bacon is cooked. In photo 3, the bacon is on paper towels.

Bake the bacon

  1. Preheat the oven to 400°F (204°C) and line a sheet pan with parchment paper. Line the bacon slices side-by-side on the parchment paper.
  2. Then, bake the bacon for 15-18 minutes until it’s crispy but still a bit chewy.
  3. Using tongs, transfer the cooked bacon to paper towels to soak up extra grease.
Two steps to making maple Dijon sauce. In photo 1, a grey bowl has mayo, Dijon, and maple syrup. In photo 2, the sauce is mixed with a silver spoon.

Maple Dijon sauce

  1. Add the mayo, Dijon, and maple syrup to a small bowl.
  2. Then, whisk the sauce until smooth. Season with salt & pepper and set aside.
Three steps to scrambling eggs. In photo 1, a white bowl is filled with eggs on a white counter. In photo 2, the eggs are whisked. In photo 3, the eggs are scrambled in a black pan.

Scramble the eggs

  1. First, crack the eggs into a medium bowl. Whisk just until there are no more streaks of whites.
  2. Then, melt the butter in a large skillet until it’s sizzling. Add the eggs along with a big pinch of salt and pepper.
  3. Scramble the eggs over medium-low, stirring often, until the eggs are soft scrambled. Stir in the chives.

Quick tip

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.

Three steps to assembling breakfast sandwiches. In photo 1, croissants are cut in half on a gold sheet pan. In photo 2, the croissants are spread with Dijon sauce. In photo 3, the croissants are topped with eggs, bacon, and cheese.

Assemble the sandwiches

  1. Using a serrated knife, cut the croissants in half.
  2. Spread both cut halves of the croissants with the Dijon sauce.
  3. Then, layer the eggs, bacon, and cheddar on the bottom half of the croissants.
Three steps to making bacon, egg, and cheese croissant sandwiches. In photo 1, a hand is brushing a sheet pan of croissant sandwiches with butter. In photo 2, the sandwiches

Brush & bake

  1. Once the sandwiches are assembled, brush the tops with melted butter.
  2. Sprinkle the tops of the croissants with poppy seeds.
  3. Lastly, bake the sandwiches until the filling is hot and the outsides are a bit crisp. Enjoy!

Pro tip

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!

Serving ideas

These sandwiches are amazing for holidays, brunch parties, or just a make-ahead weekday breakfast. They’re also lovely for camping – just reheat them over the campfire. Here are just a few of my favorite ways to serve a bacon, egg, and cheese on a croissant!

Helpful tools

A sheet pan of croissant breakfast sandwiches with bacon, scrambled eggs, and cheese.

Storing, freezing, & reheating

To store the leftovers, wrap each cooled sandwich in tinfoil. Refrigerate the sandwiches for up to 5 days.

You can also freeze the wrapped sandwiches. Just place them in a freezer bag or airtight container and freeze for up to 3 months.

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.

Make-ahead instructions

These breakfast sandwiches are also 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.

  1. After the sandwiches are assembled and baked, let them cool completely.
  2. Then, wrap the cooled sandwiches in tinfoil. Pop the sandwiches in a freezer bag or airtight container.
  3. Refrigerate the sandwiches for up to 5 days or freeze for up to 3 months.
  4. If your sandwiches are frozen, let them thaw overnight in the refrigerator.
  5. Lastly, reheat the sandwiches according to the above instructions.

Pro tip

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.

A gold sheet pan of croissant breakfast sandwiches on a tan counter next to a white plate with a sandwich and tan cups of coffee.

Tips & tricks

  • I recommend soft scrambling the eggs. They will continue to cook in the oven and you don’t want them to dry out too much!
  • When you’re assembling the sandwiches, make sure to spread the ingredients out evenly. It will help with the stability and make the sandwiches much easier to eat.
  • If the croissants are browning too much, tent them with tinfoil. You want them to have a little flaky, crunch but you don’t want them to burn.
  • Use a sharp bread knife to cut the sandwiches in half. You don’t want to use a dull knife or it will smush the breakfast croissants.

Recipe FAQs

How do you cut croissants for sandwiches?

To cut the croissants, lay them flat on a cutting board. Then, gently place your non-dominant hand on top of a croissant to keep it in place. Using a sharp bread knife, carefully use your dominant hand to slice the croissants in half horizontally. Repeat with the remaining croissants.

What croissants are best for this recipe?

You will want to use good-quality, flaky croissants from a local bakery or the bakery aisle of the grocery store. Take-and-bake croissants will also work! Just avoid using the refrigerated roll-and-bake croissants because the texture is more biscuity than flaky.

How long should I heat these sandwiches for?

If the sandwiches are freshly assembled, you can heat them at 350°F (177°F) for 12-15 minutes. But, if the sandwiches are cold from the fridge, they will need about 20-25 minutes.

Can I make these sandwiches vegetarian?

Yes! Just omit the bacon or replace it with a vegetarian alternative. You can also sub the bacon with tomato slices, sautéed spinach, or roasted veggies.

Can I make them without eggs?

Sure! The sandwiches won’t be as substantial but they will still be delicious. If you’re not using eggs, I would add extra fillings like roasted veggies, breakfast sausage, or good-quality deli ham.

A stoneware plate with a bacon, egg, and cheese croissant sandwich on a beige counter next to tan cups of coffee and a Chemex.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!


No ratings yet

Bacon, Egg, and Cheese Croissant Sandwiches

Yield: 8 sandwiches
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
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 crowd.

Ingredients

Croissant Breakfast Sandwiches

  • 1 pound thick-cut bacon (454 grams)
  • 16 eggs
  • 2 Tablespoons unsalted butter, divided (28 grams)
  • 2 Tablespoons chopped fresh chives (15 grams)
  • Kosher salt and freshly-ground black pepper, to taste
  • 8 butter croissants
  • 8 ounces sharp white cheddar, sliced (226 grams)
  • 2 teaspoons poppy seeds

Maple Dijon Sauce

  • 1/4 cup mayonnaise (56 grams)
  • 1/4 cup Dijon mustard (56 grams)
  • 1 Tablespoon 100% pure maple syrup (15 milliliters)

Equipment

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 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 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.

Notes

I recommend soft scrambling the eggs. They will continue to cook in the oven and you don’t want them to dry out too much!
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.
When you’re assembling the sandwiches, make sure to spread the ingredients out evenly. It will help with the stability and make the sandwiches much easier to eat.
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!
If the croissants are browning too much, tent them with tinfoil. You want them to have a little flaky, crunch but you don’t want them to burn.
Use a sharp bread knife to cut the sandwiches in half. You don’t want to use a dull knife or it will smush the breakfast sandwiches.
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.
Cuisine: American
Course: Breakfast, Brunch
Serving: 1sandwich, Calories: 556kcal, Carbohydrates: 24.5g, Protein: 27.4g, Fat: 38.8g, Saturated Fat: 17.7g, Cholesterol: 410mg, Sodium: 1100mg, Potassium: 300mg, Fiber: 1.4g, Sugar: 7.7g, Calcium: 285mg, Iron: 3mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

Song of the day – Saturday by Real Estate