Loaded Croissant Breakfast Sandwich

Name: Loaded Croissant Breakfast Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American, Cafe-style
Ingredients: 2 large butter croissants, sliced horizontally; 4 large eggs; 4 slices bacon; 4 slices cheese (cheddar, Swiss, or American); 1 tablespoon butter; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1/2 avocado, sliced; 2 thick slices tomato; 1/4 red onion, thinly sliced; 1 cup baby spinach or arugula; Salt and freshly ground black pepper, to taste; 1 tablespoon chopped fresh chives (optional); Hot sauce to taste (optional); 1 teaspoon everything bagel seasoning (optional); 1 tablespoon olive oil; 2 tablespoons sun-dried tomato spread (optional)

An indulgent morning masterpiece featuring a buttery, flaky croissant filled with layers of savory breakfast favorites. This impressive sandwich combines a perfectly cooked egg, crispy bacon, melted cheese, and fresh vegetables with the delicate richness of a premium croissant. The contrasting textures create a satisfying bite - from the shatteringly crisp exterior of the croissant to the creamy egg and melty cheese within. Elevated yet comforting, this loaded breakfast sandwich transforms ordinary morning ingredients into a cafe-worthy creation that feels special enough for weekends but can be assembled quickly for luxurious weekday breakfasts too. Customize with your favorite fillings for a personalized morning indulgence that starts your day on a deliciously decadent note.

How to Make a Loaded Croissant Breakfast Sandwich

Prepare Components

Cook proteins and prepare fresh ingredients while toasting croissants.

Create Flavor Base

Melt cheese on warm croissant and apply seasoned spread to create foundation.

Strategic Layering

Arrange ingredients in optimal order for flavor balance and structural integrity.

Final Assembly

Complete the sandwich and cut to showcase the beautiful cross-section of layers.

Baking Tips

For the best flavor, use fresh bakery croissants rather than packaged ones.

Toast the croissants just enough to add crispness without making them too firm and difficult to bite through.

For meal prep, cook the bacon and eggs ahead of time and quickly assemble and reheat in the morning.

Create a station with different toppings and let everyone build their own custom sandwich for a fun breakfast gathering.

For a more indulgent version, add a slice of ham or sausage patty along with the bacon.

Loaded Croissant Breakfast Sandwich

Prep Time

10 Minutes

Cook Time

10 Minutes

Total Time

20 Minutes

Chef

JUE

Ingredients

Custard Cream

2 large butter croissants, sliced horizontally

4 large eggs

4 slices bacon

4 slices cheese (cheddar, Swiss, or American)

1 tablespoon butter

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1/2 avocado, sliced

2 thick slices tomato

1/4 red onion, thinly sliced

1 cup baby spinach or arugula

Salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh chives (optional)

Hot sauce to taste (optional)

1 teaspoon everything bagel seasoning (optional)

1 tablespoon olive oil

2 tablespoons sun-dried tomato spread (optional)

Instructions

Preheat oven to 350°F (175°C). Place the sliced croissants on a baking sheet, cut side up.

In a large skillet over medium heat, cook the bacon until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess fat.

Pour off most of the bacon fat from the skillet, leaving about 1 tablespoon. Return skillet to medium-low heat.

For fried eggs: Crack eggs into the skillet and cook to your preference (over-easy, over-medium, or over-hard). Season with salt and pepper. For scrambled: Whisk eggs with salt and pepper in a bowl, then pour into skillet and gently stir until just set but still creamy.

While eggs are cooking, place a slice of cheese on the bottom half of each croissant and place in the preheated oven for 2-3 minutes, until cheese is beginning to melt and croissants are lightly toasted.

In a small bowl, mix the mayonnaise and Dijon mustard. Spread this mixture on the top halves of the croissants.

To assemble: On the bottom halves with melted cheese, layer the eggs, bacon, avocado slices, tomato, red onion, and spinach or arugula.

If using, drizzle with hot sauce and sprinkle with chives and everything bagel seasoning.

If using sun-dried tomato spread, add a thin layer on top of the vegetables.

Close the sandwiches with the top halves of the croissants, pressing gently to secure all ingredients.

Cut in half diagonally for easier eating and to showcase the beautiful layers.

Serve immediately while still warm and melty.

Loaded Croissant Breakfast Sandwich

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make a Loaded Croissant Breakfast Sandwich

Loaded Croissant Breakfast Sandwich

Ingredients

Instructions