Why I’ll Love This Recipe
I love how quickly this sandwich comes together using simple ingredients. I appreciate the flaky texture of the croissant paired with crispy bacon and a warm egg. I also enjoy how easy it is to customize with cheese, avocado, or different spreads to create a breakfast that fits my taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large croissants, sliced in half
- 8 slices bacon
- 4 large eggs
- 4 lettuce leaves
- 1 large tomato, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon butter
- Salt
- Black pepper
- 4 slices cheddar or Swiss cheese (optional)
Directions
- I cook the bacon in a skillet or oven until it is crispy, then transfer it to a paper towel-lined plate.
- I melt the butter in a skillet over medium heat.
- I cook the eggs to my preferred style, such as fried or folded, and season them with salt and black pepper.
- I lightly toast the croissant halves until they are warm and lightly crisp.
- I spread the mayonnaise and Dijon mustard on the inside of each croissant if I am using both.
- I place a lettuce leaf on the bottom half of each croissant.
- I add the cooked egg, followed by the crispy bacon.
- I layer the tomato slices on top and add a slice of cheese if I am using it.
- I close each sandwich with the top half of the croissant and serve immediately while warm.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
I sometimes add sliced avocado for extra creaminess or replace the cheddar with pepper jack for a little heat. I also enjoy spreading pesto or garlic aioli inside the croissant for additional flavor. When I want a lighter version, I use turkey bacon and add fresh spinach in place of lettuce.
Storage/Reheating
I enjoy these sandwiches fresh, but I can store the cooked bacon and eggs separately in airtight containers in the refrigerator for up to 3 days. I keep the croissants separate and assemble the sandwiches just before serving for the best texture. When I want to reheat the bacon and eggs, I warm them in a skillet, microwave, or air fryer before building the sandwich.
FAQs
Can I make these sandwiches ahead of time?
I can prepare the bacon and eggs in advance, but I prefer assembling the sandwiches just before serving to keep the croissants flaky.
What type of bacon works best?
I enjoy using thick-cut bacon because it stays crispy and adds plenty of flavor, although regular bacon works just as well.
Can I add cheese to the sandwich?
Absolutely. I like using cheddar, Swiss, provolone, or American cheese for an extra creamy and savory layer.
Can I use another type of bread?
Yes. I sometimes use brioche buns, bagels, English muffins, or sourdough bread if I do not have croissants.
What can I serve with a BLT Croissant Breakfast Sandwich?
I like serving it with fresh fruit, breakfast potatoes, hash browns, yogurt, or a smoothie for a complete breakfast or brunch.
Conclusion
I always enjoy making this BLT Croissant Breakfast Sandwich because it is hearty, flavorful, and easy to prepare. I appreciate how the flaky croissant, crispy bacon, fresh vegetables, and perfectly cooked egg come together to create a delicious breakfast that satisfies every time. Whether I make it for a weekend brunch or a quick weekday meal, it is a recipe I love returning to again and again.
PrintBLT Croissant Breakfast Sandwich Recipe
This BLT Croissant Breakfast Sandwich combines buttery, flaky croissants with crispy bacon, fresh lettuce, juicy tomatoes, and a perfectly cooked egg for a hearty breakfast or brunch. It’s a satisfying meal that’s easy to customize with your favorite cheese or spreads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 large croissants, sliced in half
- 8 slices bacon
- 4 large eggs
- 4 lettuce leaves
- 1 large tomato, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
- 4 slices cheddar or Swiss cheese (optional)
Instructions
- Cook the bacon in a skillet or oven until crispy, then transfer it to a paper towel-lined plate.
- Melt the butter in a skillet over medium heat.
- Cook the eggs to your preferred style, such as fried or folded, and season with salt and black pepper.
- Lightly toast the croissant halves until warm and lightly crisp.
- Spread the mayonnaise and Dijon mustard on the inside of each croissant if using.
- Place a lettuce leaf on the bottom half of each croissant.
- Add the cooked egg, followed by the crispy bacon.
- Layer the tomato slices on top and add a slice of cheese if desired.
- Top with the remaining croissant halves and serve immediately.
Notes
- Use thick-cut bacon for extra crunch and flavor.
- Add avocado, pesto, garlic aioli, or pepper jack cheese for delicious variations.
- Turkey bacon and spinach make a lighter alternative.
- Store cooked bacon and eggs separately in the refrigerator for up to 3 days.
- Assemble the sandwiches just before serving to keep the croissants flaky.
- Serve with fresh fruit, breakfast potatoes, hash browns, yogurt, or a smoothie.
Nutrition
- Serving Size: 1 sandwich
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 265 mg
