Bacon Egg Cheese Croissant

Amanda Cooks & Styles
Golden toasted croissant topped with bacon, melty cheddar cheese, egg, lettuce, tomato and spicy mayo.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine American

Servings people

Slice croissants in half and lightly toast (optional).
In a small bowl, whisk together mayonnaise and sriracha.
Heat a large skillet to medium-high heat. Cook bacon for a few minutes on each side until nice and crisp. Remove bacon from skillet and transfer to paper towel to remove excess grease.

Wipe the skillet you cooked the bacon in clean with a paper towel. Heat a large skillet over medium heat and add a tablespoon of butter. Move butter around the skillet to coat bottom.
Crack eggs into the hot buttered skillet giving each egg a little room. Pop the yolk – for an over hard egg. Let cook for a couple minutes. Flip egg over and place a slice of cheddar cheese on top of each egg. Turn off heat and cover the skillet with a lid until cheese is melted.
Arrange breakfast croissant sandwiches: Spread a tablespoon of spicy mayo on each croissant, top with an egg, 2 slices bacon, lettuce and 2 sliced tomatoes. Enjoy!

Keyword bacon egg cheese croissant, breakfast sandwich, croissant breakfast sandwich, croissant sandwich