These Baked Breakfast Croissant Sandwiches start with a buttery, flaky croissants and are filled with scrambled eggs, crisp bacon and melted cheddar cheese to create a delicious hand held breakfast to enjoy at home or on the go.
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**Update: this post has been updated since its original post date in 2016. Photos and texted have been updated but the recipe remains the same.
If you are a breakfast sandwich kind of person, stop what you are doing because you’re going to want to get in on this one.
All the breakfast classics have joined the party but there’s a little twist that totally puts this sandwich over the top. You’re going to like it my friends.
Ingredients for Breakfast Croissant Sandwiches
Ok, let’s start by breaking down what you need to make these glorious sandwiches. Here’s what you need:
You can grab croissants at just about any grocery store in the bakery section. Of if you’re getting really fancy, grab some from your favorite local bakery.
I love sharp cheddar cheese on these breakfast sandwiches but if you prefer a different kind of cheese, use it. I’m thinking smoked gouda would be ridiculously delicious as well.
If you prefer sausage in your breakfast sandwiches you can definitely sub in a sausage patty for the bacon. Choose you own adventure.
How to Make Baked Breakfast Croissant Sandwiches
Start by preheating the oven to 325 degrees F. While the oven is heating up, prepare the sandwiches.
Heat a skillet over medium heat and cook the bacon until crispy. Remove to a paper towel lined plate. Drain just about all of the bacon grease out of the pan, but leave enough to lightly coat the pan.
Lower the heat to medium-low. Whisk together the eggs, milk, salt and pepper. Scramble your eggs then set aside.
Now it’s time to assemble the sandwiches. Slice the croissants in half and lay the bottom halves in a 13 x 9 baking pan. Eveny divide the scrambled eggs among the croissants. Top with bacon, cheese then top with the tops of the croissants.
This next step is what puts these sandwiches on a totally new level of deliciousness. Whisk together the melted butter, yellow mustard and poppy seeds in a small bowl. Brush the butter mixture over the croissants.
Bake the sandwiches for about 15 to 20 minutes until hot and crispy.
That Buttery Topping
The combination of the butter and mustard adds richness and a little bit of a sharp bite to these croissant sandwiches. It doesn’t taste distinctly like mustard but just provides more interest and makes you go “hmm, what is that?”
The butter makes the exteriors extra crispy which is never a bad thing.
Make Ahead Option
If you don’t have lots of time in the morning but still want a hot, delicious breakfast you are in luck. You can put together these breakfast croissant sandwiches the night before.
You can follow the assembly steps all the way up to the buttery sauce on top. The reason you want to wait on the butter to keep them from getting soggy. Cover the pan with plastic wrap and refrigerate overnight.
In the morning, whisk together the sauce, brush it over the croissants and bake them. Add an additional 5 minutes to the baking time since they will be colder than usual.
The Perfect Breakfast
These Baked Breakfast Croissant Sandwiches are filling and hearty and savory and all the things I want my breakfast to be. They make me want to be a breakfast person.
More Breakfast Options:
Baked Breakfast Croissant Sandwiches
- 8 large eggs
- 1/4 cup milk
- 1 tsp. butter
- Salt and pepper
- 6 slices bacon, cooked crisp
- 6 slices cheddar
- 6 croissants
- 2 Tbsp. butter, melted
- 1 tsp. mustard
- 1/2 tsp. poppy seeds
- Preheat oven to 325 degrees F. In a bowl, whisk together the eggs and milk. Season with salt and pepper. Heat a large skillet over medium heat. Add 1 teaspoon butter to the pan and swirl it around. Add the eggs and scramble.
- Meanwhile, slice each piece of bacon in half. Cook in a skillet over medium heat until crispy. Remove from pan to a paper towel lined plate.
- Slice croissants in half and lay bottom halves in a 13×9 pan. Top each with an equal amount of scrambled eggs. Top with 2 bacon halves pieces and a slice of cheddar cheese. Add the croissant tops.
- In a small bowl, combine the melted butter, mustard and poppy seeds. Brush over the sandwiches. Bake sandwiches for 15 to 20 minutes, until hot and melty.