Croissant Breakfast Sandwich
A warm croissant breakfast sandwich made with soft scrambled eggs, crisp turkey bacon, and melted extra sharp cheddar cheese. Ideal for brunch or meal prep.
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Servings: 6 sandwiches
Ingredients
- 6 croissants halved
- 6 slices turkey bacon
- 2 tbsp unsalted butter
- 8 large eggs
- ¼ cup half and half
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 slices extra sharp cheddar cheese
Instructions
Preheat the oven.
- Preheat the oven to 350°F. Line a sheet pan with parchment paper and set aside.
Prepare the croissants.
- Slice each croissant in half horizontally and place the halves on the prepared sheet pan.
Toast the croissants.
- Toast the croissants in the preheated oven for 5 to 10 minutes, or until lightly golden. Monitor closely to prevent over-toasting.
Cook the turkey bacon.
- Cook the turkey bacon in a skillet or on a separate sheet pan in the oven until crisp. Set aside.
Prepare the egg mixture.
- Crack the eggs into a medium bowl. Add the half and half. Season with kosher salt and freshly ground black pepper.
Whisk the eggs.
- Whisk the eggs, half and half, salt, and pepper until fully combined.
Heat the butter.
- Melt the unsalted butter in a skillet over high heat until fully melted, bubbly, and very hot.
Cook the eggs.
- Pour the egg mixture into the hot skillet. Immediately reduce the heat to medium.
Scramble the eggs.
- Stir the eggs continuously with a rubber spatula, gently breaking them apart as they cook.
Remove from heat.
- When the eggs are golden and still slightly soft, remove the skillet from the heat. Avoid overcooking, as the eggs will continue cooking during the final bake.
Begin assembly.
- Place one slice of extra sharp cheddar cheese on the bottom half of each toasted croissant. Keep the croissants on the sheet pan.
Add the turkey bacon.
- Place one slice of cooked turkey bacon over each slice of cheese.
Add the scrambled eggs.
- Divide the scrambled eggs evenly among the croissant bottoms.
Complete the sandwiches.
- Place the top halves of the croissants over the filling.
Bake the sandwiches.
- Transfer the sheet pan back to the oven and bake for 10 to 15 minutes, or until the sandwiches are warmed through and the cheese has melted.
Serve.
- Remove from the oven and serve immediately while warm.
Notes
To make this recipe gluten-free, replace the regular croissants with certified gluten-free croissants or gluten-free breakfast rolls.
Verify that the turkey bacon, cheddar cheese, half and half, butter, salt, and pepper are labeled gluten-free.
Use plain, unseasoned turkey bacon when possible, as some processed meats may contain gluten-based additives.
Prepare the sandwiches on a clean surface with clean utensils to prevent cross-contamination.
If gluten-free croissants are unavailable, serve the egg, turkey bacon, and cheese filling in gluten-free wraps, biscuits, or bread.
Verify that the turkey bacon, cheddar cheese, half and half, butter, salt, and pepper are labeled gluten-free.
Use plain, unseasoned turkey bacon when possible, as some processed meats may contain gluten-based additives.
Prepare the sandwiches on a clean surface with clean utensils to prevent cross-contamination.
If gluten-free croissants are unavailable, serve the egg, turkey bacon, and cheese filling in gluten-free wraps, biscuits, or bread.