Bacon, Egg, and Cheese Croissant Sandwiches
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
- 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 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.
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
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