Best Cheesy Eggs Bacon Croissant Sandwich Recipes

BACON EGG AND CHEESE CROISSANT

Steps:

• Preheat the oven to 400 F.
• Prepare croissant sandwich: Line a large sheet pan with parchment paper. Slice the croissants in half and place them on the the sheet pan.
• Top each croissant with 2-3 slices of the cooked bacon (add more if you like).
• Crack eggs milk, salt and pepper into a large bowl. Whisk vigorously until the eggs are frothy smooth and combined.
• Over medium heat. Melt butter in a skillet. Do not let the butter bubble or it may burn. Swirl the pan around so that the butter can coat the entire skillet.
• Pour the eggs into the skillet and let them sit undisturbed until lightly set
• Take your spatula or whisk and stir gently then push eggs to the edge of the skillet.Let the eggs set for a bit again. Repeat the steps until the eggs began to curdle. Don't worry if the eggs are not fully set since it will finish cooking in the oven.
• Add shredded cheese all over the top of eggs. If you prefer you can use sliced cheese.
• Gently stir the eggs into the cheese but not so much that the cheese disappears into the eggs.
• To prepare the croissant sandwich, place equally amounts of eggs onto each croissant. Top with a bit more shredded cheese if you like.
• Place the other half of the croissant on top and bake for 5-10 minutes or until the cheese is melted.

CHEESY EGGS & BACON CROISSANT SANDWICH

Steps:

• Heat oven to 325ºF.
• Place Canadian bacon in single layer on foil-covered baking sheet. Bake 8 to 10 min. or until edges are crisp and begin to curl. Drain bacon on paper towels; discard foil.
• Arrange croissants, cut sides up, on same baking sheet. Bake 3 to 5 min. or until cut sides are golden brown.
• Meanwhile, whisk eggs and milk until blended. Cook in medium skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until eggs are set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
• Fill croissants with bacon, eggs and cheese to make 4 sandwiches.

QUICK AND EASY BACON, EGG AND CHEESE

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

GRILLED CHEESE CROISSANT DONUT (CHEESY BACON CROISSONUT)

Steps:

• Open one tube of dough and unroll onto a lightly floured clean work surface. Lightly dust the top of the dough and a rolling pin with flour and roll the dough to a 12-by-14-inch rectangle, about 1/8 inch thick. Roll out the second tube of dough to the same size and thickness.
• Place the cheese slices in a single layer over one rectangle of dough. Put the second rectangle of dough on top of the cheese slices and roll with the rolling pin to seal. Fold the right side of the dough over one-third of the way to the center, and do the same with the left side to tri-fold the dough. Roll the dough back out to a 6-by-10-inch rectangle about 3/8 inch thick. Using a 3-inch donut cutter or 3-inch round cutter with a 1-inch round hole, cut out 4 donut shapes from the dough.
• Pour enough oil in a heavy-bottomed Dutch oven to come 3 inches up the sides. Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Fry the donuts in batches until golden brown, about 1 minute per side. Drain on a wire rack-lined baking sheet.
• In a small bowl, mix together the Dijon mustard and honey until well combined. Use a pastry brush to brush the tops of the donuts with the honey mustard and sprinkle with the chopped bacon. Serve immediately.