BLT Croissant Breakfast Sandwich

Name: BLT Croissant Breakfast Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 slices thick cut bacon (I get all of my meat here); 2 large croissants, sliced in half lengthwise; 2 tablespoons mayo, more to taste (get my homemade recipe); 4 large eggs; 2 tablespoons heavy cream or half and half; 2 tablespoons butter; 4 slices ripe tomato; butter lettuce leaves (I get the best deals on fresh produce here)

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This BLT Croissant Breakfast Sandwich Recipe is a brunch-worthy twist on the classic BLT, layered with fluffy scrambled eggs, creamy mayo, and served on flaky croissants.

Croissants layered with mayo, lettuce, scrambled eggs, and crispy bacon.

Table of Contents show

Ingredient Notes

Croissants: There's nothing quite like a buttery, flaky croissant. But this is also delicious on brioche, English muffin, or even ciabatta.
Mayo: I love to make this with my Homemade Avocado Oil Mayo, mixed with Garlic Basic Pesto, or Garlic Confit mixed in.
Bacon: The bacon adds the perfect smokey flavor and a nice crunch. You can also use turkey bacon, Canadian bacon, or sausage.
Lettuce: My favorite lettuce on sandwiches is butter lettuce, but you can use any lettuce you prefer. It is also delicious with a nice peppery arugula.
Tomato: These croissant sandwiches are delicious with a perfectly ripe, juicy tomato, but some other great options are roasted red peppers, Tomato Confit, or even avocado.
Eggs: For this recipe I chose to go with scrambled eggs, but they are also delicious with a perfectly gooey, yolky egg.
Milk or Cream: Adding a little bit of milk or cream to the scrambled eggs baked them light and fluffy.

How to make BLT Croissant Breakfast Sandwiches

Step By Step Instructions

STEP 1: In a skillet over medium heat, cook the bacon until crispy, about 8 to 10 minutes. Transfer the cooked bacon to a paper towel lined plate to drain excess grease.

STEP 2: In a bowl, whisk together the eggs and the cream until smooth. Mix in a pinch of salt and pepper.

STEP 3: Heat the butter in a nonstick skillet over medium-low heat. Once the butter is melted, pour in the eggs and let them sit for 15 seconds. Using a rubber spatula, gently stir, pushing from the edges towards the center of the pan. Continue to cook slowly, stirring occasionally. Remove from heat before they are fully set and let them finish cooking off the heat.

STEP 4: While the eggs are cooking, lightly toast the croissant halves in a toaster oven, or in a skillet until golden brown and warmed through.

STEP 5: Spread some mayo on each of the croissants. Layer with lettuce, scrambled eggs, bacon, and tomato slices. Top with other half of the croissant.

Recipe Tips and Variations

Add Cheese: This is delicious with extra sharp cheddar added. Some other delicious cheese options are provolone, havarti, gouda, or American.
Serving Suggestions: Serve with a side of hash browns and fresh fruit.
Spice it up: Add some sriracha mayo, sliced jalapeños, or hot sauce into the eggs when you are cooking them. Pepper jack cheese will kick things up a notch as well.
Smoked Salmon: Sub bacon with smoked salmon, add some sliced red onion, capers and fresh dill.
Make it vegetarian: Omit the bacon, and add smashed avocado, microgreens, cucumber, and green goddess dressing or an herby mayo.

Frequently Asked Questions

Can I freeze these sandwiches?

It's not ideal to freeze them due to the croissant fresh tomato and lettuce. But you can freeze cooked bacon and scrambled eggs separably for quick assembly.

What's the best way to keep these sandwiches from getting soggy?

Lightly toast the croissants and make sure to pat the tomatoes dry with a paper towel. Assembling right before eating helps also.

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