Bacon Egg & Cheddar Croissant Breakfast Sandwiches

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 4 large butter croissants
• 8 slices thick-cut bacon
• 6 large eggs
• 2 tbsp whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 4 slices sharp cheddar cheese
• 2 tbsp Dijon mustard
• 2 tbsp snipped fresh chives

Instructions

1. 1Preheat the oven to 350°F. Line a rimmed baking sheet with foil and arrange the bacon slices in a single layer. Bake for 18–22 minutes until deeply browned and crisp; transfer to a paper-towel-lined plate to drain, then break each slice in half.
2. 2While the bacon cooks, slice the croissants horizontally and place them cut-side up on a second baking sheet. Toast in the oven for the last 5 minutes of bacon time until the cut surfaces are lightly golden and fragrant.
3. 3In a medium bowl whisk the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy. Melt the butter in a 10-inch nonstick skillet over medium-low heat.
4. 4Pour in the eggs and cook slowly, pushing the curds from the edges toward the center with a silicone spatula every 20–30 seconds. Continue for 3–4 minutes until the eggs are softly set and still glossy—do not brown them.
5. 5Remove the skillet from heat. Lay the cheddar slices over the soft scramble so residual heat begins to melt the cheese.
6. 6Spread a thin layer of Dijon mustard on the bottom half of each toasted croissant. Divide the cheesy scrambled eggs evenly among the bottoms, then top each with 4 half-slices of bacon.
7. 7Sprinkle snipped chives over the bacon, then cap with the croissant tops and press gently. Return the assembled sandwiches to the warm oven for 2 minutes if you want the cheese fully melted and the croissants extra toasty.
8. 8Serve immediately while the croissants are flaky, the eggs are creamy, and the bacon is still shatter-crisp. These also wrap well in foil for grab-and-go mornings.