Description
Buttery croissants filled with creamy scrambled eggs, crispy bacon, and melted cheese create the ultimate breakfast indulgence that’s perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 4 large croissants
- 6 large eggs
- 8 slices bacon
- 4 slices cheddar cheese
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- 1 cup baby spinach
Instructions
- 1. Cook bacon in a skillet over medium heat for 8-10 minutes until crispy, flipping halfway through. Drain on paper towels and set aside.
- 2. Whisk together eggs, heavy cream, salt, and pepper in a bowl until well combined.
- 3. Melt butter in a non-stick pan over medium-low heat. Add egg mixture and gently scramble, stirring from edges to center until soft curds form. Remove from heat while slightly glossy.
- 4. Slice croissants horizontally and toast cut-side down in a dry skillet for 1-2 minutes until lightly golden.
- 5. Layer scrambled eggs on bottom half of each croissant, followed by bacon, cheese slice, and baby spinach.
- 6. Top with the other croissant half and serve immediately while warm.
Notes
Store assembled sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat in microwave for 1-2 minutes or in a 350°F oven for 10 minutes. Can freeze individually wrapped for up to 1 month. Substitute proteins as desired with ham, sausage, or vegetarian options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g