Description
This ultimate breakfast sandwich layers buttery croissants with creamy scrambled eggs, crispy bacon, melty cheese, and guacamole for a crave-worthy morning meal. Perfect for busy weekdays or cozy weekend brunch.
Ingredients
4 croissants, split in half
6 large eggs
2 tbsp milk or cream
6–8 slices thick-cut bacon
4 slices cheese (pepper jack, cheddar, or your favorite)
½ cup guacamole (homemade or store-bought)
2 tbsp butter, softened
Tomato slices (optional)
Hot sauce (optional)
Instructions
Toast Croissants: Slice croissants in half, butter the cut sides, and toast on a skillet until golden and crisp.
Cook Bacon: Fry bacon in a skillet over medium heat until crispy. Drain on paper towels.
Scramble Eggs: Whisk eggs with milk. Cook slowly in a buttered skillet over low heat, stirring gently, until soft and creamy.
Assemble Sandwiches: Spread guacamole on bottom croissant halves. Layer with cheese, scrambled eggs, bacon, and optional tomato slices. Top with the other half of the croissant.
Serve: Enjoy warm with hot sauce if desired.
Notes
Swap croissants for bagels, English muffins, or waffles.
Use your favorite cheese—cheddar, pepper jack, Swiss, or provolone all work well.
Make ahead: Wrap sandwiches in foil, refrigerate for up to 2 days, or freeze for up to 1 month. Reheat in oven or air fryer.
Vegetarian option: Skip bacon or replace with roasted peppers, mushrooms, or plant-based sausage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 540kcl
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 265 mg
Keywords: breakfast sandwich, croissant sandwich, eggs and bacon sandwich, brunch recipe