Maple Bacon Croissant Breakfast Sandwiches

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 4 large croissants
• 8 slices thick-cut bacon
• 4 large eggs
• 4 slices sharp cheddar cheese
• 2 tbsp, divided butter
• 2 tbsp maple syrup
• 1/4 tsp black pepper
• 1 tbsp, snipped (optional) fresh chives

Instructions

1. 1Preheat the oven to 375°F. Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the bacon slices in a single layer and bake 18–22 minutes until deeply crisp and browned, flipping once halfway.
2. 2In the last 5 minutes of bacon cooking, brush both sides of each croissant lightly with melted butter. Place them cut-side up on a second sheet and warm in the oven 4–5 minutes until the cut surfaces are lightly toasted and flaky.
3. 3While the bacon and croissants finish, melt the remaining butter in a large nonstick skillet over medium-low heat. Crack the eggs into the pan, season with black pepper, and cook gently 3–4 minutes for sunny-side or over-easy yolks, covering for the final minute if desired so the whites set fully.
4. 4Transfer the hot bacon to a paper-towel-lined plate. Immediately brush or drizzle each slice with a little maple syrup so it glazes and becomes sticky-sweet while still hot.
5. 5Assemble: place one slice of cheddar on the bottom half of each warm croissant so it starts to melt. Add two maple-glazed bacon slices, then carefully slide a cooked egg on top. Sprinkle with chives if using.
6. 6Cap with the croissant tops and press gently. Return the assembled sandwiches to the 375°F oven for 2 minutes just to melt the cheese completely and re-warm everything. Serve right away with napkins—these are gloriously messy.