Breakfast Croissant Sandwich
A warm and satisfying breakfast sandwich made with buttery croissants, soft scrambled eggs, crispy bacon, melted cheddar cheese, and fresh green onions. It is quick enough for busy mornings and easy to customize for brunch.
Equipment
- nonstick skillet
- Mixing bowl
- Whisk or fork
- Spatula
- baking sheet
- knife
- Cutting board
Ingredients
- 2 medium butter croissants
- 4 large eggs
- 4 slices bacon
- 2 slices cheddar cheese
- 1 tablespoon butter
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped green onions
Instructions
- Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and crumble or leave in whole pieces.Crack the eggs into a bowl. Add milk, salt, and black pepper, then whisk until combined.Melt the butter in a nonstick skillet over low to medium heat. Add the eggs and gently stir until soft and fluffy. Remove from the heat while the eggs are still slightly creamy.Slice the croissants horizontally. Place them cut-side up on a baking sheet and warm in a 350°F (175°C) oven for 3–4 minutes.Divide the scrambled eggs between the bottom halves of the croissants.Add cheddar cheese, crispy bacon, and chopped green onions.Place the top half of each croissant over the filling.Serve immediately while the croissant is warm and the cheese is soft.