Cheesy Everything Breakfast Croissant Sandwich
Meet the Cheesy Everything Breakfast Croissant Sandwich, your new favorite morning treat! It's packed with candied bacon, melty cheese, fluffy eggs, and a buttery croissant. Plus, a brush of raw organic honey adds a sweet twist. This sandwich is SO GOOD, you'll want it every morning! Gluten-free + Vegan Option.
Servings: 4 sandwiches
Calories: 101kcal
Ingredients
BREAKFAST SANDWICHES:
- 4 butter croissants
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup chopped kale, fresh or frozen
- 1 cup chopped candied bacon, optional
- 1 ½ cups shredded sharp or Mild cheddar
- 1 tablespoon raw organic honey, for brushing (You can also use maple syrup, if desired)
- 1 tablespoon Everything but bagel seasoning + 2 tsps
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
TO MAKE THE CANDIED BACON [OPTIONAL]:
- If using candied bacon, be sure to follow my How to Make Candied Bacon recipe and chop them to incorporate into this recipe.
PREP THE CROISSANTS:
- For each croissant, gently slice them halfway lengthwise. NOTE: Avoid slicing them all the way so that they don't separate.
SCRAMBLE THE EGGS:
- In a bowl, crack the eggs and whisk together until combined and the yoke has completely broken. Season with salt, black pepper, and garlic powder, whisking to incorporate.
- In a medium (10-inch) skillet over medium-low heat, add the butter and let it melt. Once heated, pour in the whisked eggs mixture. Let it sit for 2-3 minutes or until the edges begin to look "dry" before you begin to scramble. Continue to scramble and let it cook until it becomes "solid" and form, about 5-6 minutes or so. Remove from heat and set aside. NOTE: You can add the chopped kale to the eggs and scramble them together or assemble separate.
ASSEMBLY + BAKE:
- For each sandwich, open the sliced croissant a bit and add spoonfuls of scrambled eggs followed by chopped kale (if not scrambled with eggs), chopped bacon (if using), and handfuls of shredded cheese. Repeat until all croissants are stuffed.
- Place each stuffed croissant onto prepared baking sheet, leaving them 1-inch apart. Brush a bit of honey on the tops of croissants and sprinkle with Everything But Bagel seasoning. Repeat until all sandwiches are brushed + topped. Lightly press them down.
- Bake for 8-10 minutes or until the tops + edges are golden and the cheese has melted. Remove from oven and let cool slightly or until safe to handle. Serve immediately.
- Bon Appetit!
Notes
- GLUTEN-FREE OPTION: To make this recipe gluten-free, simply substitute croissants with a GF-friendly version.
- VEGAN OPTION: To make these breakfast sandwiches vegan, feel free to ensure that the croissants are vegan-friendly as well as substitute the cheese with vegan cheese shreds, bacon for plant-based bacon, eggs with plant-based eggs (I love JUST egg), and butter with vegan butter. Also, be sure to use maple syrup to brush tops of croissants instead of honey.
- SERVINGS: For additional servings, simply DOUBLE or TRIPLE the ingredients.
- TOPPINGS: To add a bit more flavor to this breakfast sandwiches, you can always feel free to add in your favorite toppings like sausage, turkey bacon, ham, other cheeses, other greens, etc.
Nutrition
Calories: 101kcal | Carbohydrates: 1g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 656mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 885IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg