Maple-Glazed Bacon Egg and Cheese Croissant Sandwiches

Serves 4 · 10 min prep · 28 min cook

Ingredients

• 8 slices thick-cut bacon
• 2 Tbsp pure maple syrup
• 6 large eggs
• 2 Tbsp whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 Tbsp unsalted butter
• 4 large bakery croissants
• 4 slices sharp cheddar cheese
• optional for serving hot sauce

Instructions

1. 1Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.
2. 2Bake bacon 15 minutes, then brush both sides lightly with maple syrup. Return to the oven 5–8 minutes more until deeply browned, glossy, and crisp at the edges. Transfer to a paper-towel-lined plate.
3. 3While bacon finishes, whisk eggs, milk, salt, and pepper in a medium bowl until the yolks and whites are fully blended and slightly frothy.
4. 4Melt butter in a 10-inch nonstick skillet over medium-low heat. Pour in the eggs and let them sit undisturbed 20 seconds.
5. 5Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan so uncooked egg flows underneath. Continue this slow scramble 3–4 minutes until the eggs form soft, glossy curds that are just set but still moist. Remove from heat immediately.
6. 6Split the croissants horizontally with a serrated knife. If desired, toast the cut sides under the broiler 30–45 seconds until lightly golden.
7. 7Layer a slice of cheddar on the bottom half of each croissant so it begins to melt from residual heat. Divide the soft scrambled eggs evenly among the four bottoms, then top each with 2 maple-glazed bacon slices.
8. 8Cap with the croissant tops, press gently, and serve right away while the cheese is melty and the bacon is still warm and sticky-sweet. Offer hot sauce on the side.