Flaky croissants, melty cheese, crispy bacon, and fluffy eggs—this Croissant Breakfast Sandwich is the ultimate morning indulgence! Eat them now or make them ahead, freeze for later, and customize with your favorite fillings. Because future-you deserves a gourmet breakfast, even on the busiest mornings!
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One of my favorite things to eat at a cafe is a Croissant Breakfast Sandwich filled with bacon, fluffy eggs, and cheese! Best when they are freshly made, I don't always have time to make one in the morning, so having these ready to heat and eat is a game changer!
When I worked at the bakery I was always looking for breakfast recipes that used leftover croissants. It usually ended up with me making almond croissants, or pistachio croissants, or turning them into a baked French toast, all good decisions, but making a breakfast sandwich for breakfast or brunch, lunch, or even dinner was always on the menu.
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Ingredients & Substitutions
These are the ingredients I used to make this particular croissant sandwich, but you are only limited by your imagination - and your pantry! Let's go over the major players and see where you can make changes:
- Croissants - I picked up croissants at my local grocery store, but sometimes I get the frozen ones from Whole Foods to make them myself and pretend I'm working in the bakery again. You can use whatever bread you want. Brioche bread would be particularly delicious in the sandwiches and some bakeries sell gluten-free croissants, so if you are GF feel free to use those.
- Eggs - I figure one egg per croissant is great. If you are living in a version of the timeline when eggs are prohibitively expensive, you can skip the eggs or you can use liquid eggs found in a carton. Whatever works for you.
- Heavy cream - I'm here to be decadent so I'm using heavy cream, but you can use whatever dairy or non-dairy alternative you like, or just make straight eggs.
- Cheese - Since I'm feeling fancy, I'm using Gruyere cheese, but you can use any cheese, even a slice of cheese. I find that grating the cheese myself makes it melt more easily. Pre-shredded cheese has anti-caking additives that keep it from melting completely.
- Microgreens - We used some variety of micro greens all the time at the restaurant where I worked. I like their peppery bite and the way they easily mold to the shape of your sandwich. Use whatever greens you want or if you aren't feeling vegetables, by all means continue being a straight carnivore.
- Bacon - Speaking of carnivores, I'm using bacon because I love bacon. You can use whatever meat you like, maybe a slice of ham or two, or go completely meat-free. It's your sandwich.
See recipe card below for a full list of ingredients and measurements.
Variations
Make it your own by swapping the protein, cheese, or spreads—try crispy prosciutto, spicy mayo, or fresh veggies to create your perfect croissant breakfast sandwich! Here are a few ideas to get you started:
- Classic Ham & Cheese Croissant – Flaky croissant with ham, scrambled eggs, and melty Swiss or cheddar cheese. I like to add some sliced avocado because I used to live in California 🏄🏻
- Spicy Southwest Croissant – Ham, fried egg, avocado, pepper jack cheese, and a dash of Cholula hot sauce or chipotle mayo.
- Italian Prosciutto & Pesto Croissant - Crispy prosciutto, scrambled or fried eggs, fresh mozzarella, sliced and pesto, then add sun-dried tomatoes or Parmesan for an extra twist.
Feel like making bread? This sandwich would be amazing on my no knead croissant bread. It has the buttery flavor and the layers of a croissant in a no knead artisan loaf that anyone can make!
Quick Recipe Video
Step-by-Step Instructions
I mean, it's a sandwich, but I have my reasons for building a sandwich the way that I do, for stability and for storage. But at the end of the day, if you build it, they will eat... (if you get that reference, congratulations you're as old as I am)
- Start by slicing your croissants in half and placing the halves on a parchment paper or aluminum foil lined baking sheet. Preheat your oven to 400°F (200°C).
Step 1: Cook bacon by your preferred method. I prefer to cook bacon in the oven on a parchment paper lined sheet pan.
Step 2: Bake at 400°F for about 20 minutes, or until crispy but still flexible. Remove the bacon to a paper towel lined plate. Keep the oven on to crisp your croissants.
Step 3: If you want toppings on your buttery croissants, brush the tops with a little oil or melted butter and sprinkle with your favorite toppings, like poppy seeds or everything bagel seasoning.
Step 4: Divide half of your cheese amongst the bottom halves of the croissants and bake tops and bottoms in the oven until the tops are crispy and the cheese on the bottoms is melted.
Step 5: In a small bowl, whisk your eggs with heavy cream and a pinch of salt and pepper.
Step 6: Pour the egg mixture into a nonstick skillet over medium-low heat and stir gently until soft, creamy curds form.
Step 7: Place two strips of bacon and mounds of eggs onto each bottom half and place the remaining half of your cheese on top to melt from the heat of the eggs.
Step 8: If eating immediately, top with some greens, tomatoes, sliced avocado, or anything you like. Place the tops on and enjoy!
Hint: If making ahead, don't add the greens (like I did in this picture). Allow to cool completely before following the instructions below to freeze for future you, who will be ever so grateful!
How to Make Ahead & Freeze
I remember one Winter morning there was a snowstorm in the middle of my baking shift and we never even ope. We were left with so many baked goods that we had to divvy them up before we went home. Everyone brought home as many pastries as they could and I used my croissants to put together a bunch of make-ahead breakfast sandwiches.
I assembled and then wrapped them up and popped them into the freezer, and for the next month or so, whenever somebody needed a quick meal to-go or a late night snack, they would grab one and reheat it. Here's how I did it:
- Assemble the Sandwiches:
- Slice croissants in half and layer with cooked eggs, cheese, and your choice of cooked protein (bacon, sausage, ham, etc.).
- Avoid fresh add-ins like tomatoes or greens to prevent sogginess. - Wrap for Freezing:
- Wrap each sandwich tightly in parchment paper (not wax paper) and then aluminum foil.
- Place wrapped sandwiches in a freezer-safe bag or airtight container.
- Label with the date and use within 1-2 months for best quality.
Reheating Instructions - From Frozen (No Thawing Needed):
- Microwave: Unwrap and loosely wrap in a damp paper towel. Heat on 50% power for 1-2 minutes, then at full power for 30-second intervals until hot.
- Oven/Air Fryer: Keep wrapped and bake at 350°F (175°C) for 20-25 minutes, unwrapping for the last few minutes to crisp up. - If Thawed Overnight in the Fridge:
- Microwave: Heat on full power for 30-60 seconds until warm.
- Oven/Air Fryer: Bake at 350°F (175°C) for 10-15 minutes.
* Add any fresh elements like tomatoes or greens if you like now and enjoy your croissant sandwich!
Recipe FAQs
You can spread on a little pesto, spicy mayo, or Dijon mustard,but my favorite thing is to mix the herb salsa verde from my roasted potatoes with a little mayo for a boost of flavor!
While croissants add a buttery, flaky texture, you can also use bagels, English muffins, or even brioche bread for a different take.
I toast my croissant before assembly so that I can get one layer of melted cheese and still add fresh elements without wilting them. If you are not adding any veggies, go right ahead and assemble everything, place your sandwiches on a sheet tray, and pop them all into a 350°F oven for about 10 minutes, or until your croissant is toasty and your cheese melted.
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-Cynthia
📖 Recipe
Croissant Breakfast Sandwiches (Make-Ahead & Freezer Friendly)
Ingredients
- 12 slices bacon
- 6 croissants plus optional toppings
- 4 eggs
- 2 tablespoons heavy cream
- Salt and pepper to taste
- 1 ½ cups shredded cheese
- Toppings Your choice of spreads, microgreens, avocado, etc.
Instructions
- Cook bacon by your preferred method. I prefer to cook bacon in the oven on a parchment paper lined sheet pan.
- Bake at 400°F for about 20 minutes, or until crispy but still flexible. Remove the bacon to a paper towel lined plate. Keep the oven on to crisp your croissants.
- If you want toppings on your croissants, brush the tops with a little oil or melted butter and sprinkle with your favorite toppings, like poppy seeds or everything bagel seasoning.
- Divide half of your cheese amongst the bottom halves of the croissants and bake tops and bottoms in the oven until the tops are crispy and the cheese on the bottoms is melted.
- In a small bowl, whisk your eggs with heavy cream and a pinch of salt and pepper. Then cook over low heat in a buttered nonstick pan, stirring gently until soft, creamy curds form.
- Place two strips of bacon and mounds of eggs onto each bottom half and place the remaining half of your cheese on top to melt from the heat of the eggs.
- If eating immediately, top with some greens, tomatoes, sliced avocado, or anything you like. Place the tops on and enjoy!
Make-ahead instructions
- Slice croissants in half and layer with cooked eggs, cheese, and your choice of cooked protein (bacon, sausage, ham, etc.). Avoid fresh add-ins like tomatoes or greens to prevent sogginess.
- Allow to cool completely, then wrap each sandwich tightly in parchment paper (not wax paper) and/or aluminum foil.
- Place wrapped sandwiches in a freezer-safe bag or airtight container.
- Label with the date and use within 1-2 months for best quality.
Reheating Instructions
From Frozen (No Thawing Needed):
- Microwave: Unwrap and loosely wrap in a damp paper towel. Heat on 50% power for 1-2 minutes, then at full power for 30-second intervals until hot.
- Oven/Air Fryer: Keep wrapped in foil and bake at 350°F (175°C) for 20-25 minutes, unwrapping for the last few minutes to crisp up.
If Thawed Overnight in the Fridge:
- Microwave: Heat on full power for 30-60 seconds until warm.
- Oven/Air Fryer: Bake at 350°F (175°C) for 10-15 minutes.
- Add any fresh elements like tomatoes or greens if you like.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Cynthia Christensen says
I keep a stash of these in the freezer all the time!