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Bacon Egg & Cheese Croissant Sandwich

July 7, 2020 · Speshyl · Leave a Comment

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Bacon Egg & Cheese Croissant Sandwich cut in half
Bacon Egg & Cheese Croissant Sandwiches
Bacon Egg & Cheese Croissant Sandwiches

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The easiest, and probably the most delicious breakfast sandwich you’ll ever make. This Bacon Egg & Cheese on a Croissant is topped with Avocado, making it buttery, rich, and filling.

Breakfast smoothies are usually my first choice when it comes to deciding on what I should eat in the morning.  However, when I get tired of them– or want to indulge on something savory– I always come back to breakfast sandwiches. You’ll love how quickly and easily this sandwich comes together.

Bacon Egg & Cheese Croissant Sandwiches

Let’s Make Bacon Egg & Cheese Croissant Sandwiches!

This breakfast sandwich is simple to make and comes together in under 20 minutes. Here all all the steps you will take:

  • Place Bacon on a sheet pan lined with foil, and  cook in a preheated 425F degree oven for 16 minutes.
  • While the Bacon is cooking, slice  your  Croissants in half. A serrated knife works best here, since the jagged edges create a clean slice.
  • Toast the Croissant halves until the insides are golden brown, in a pan over medium heat with a tiny drizzle of olive oil.
  • Slice your Avocado and reserve half for each sandwich. I like to put ¼ of an Avocado on each sandwich.
  • Fry your Egg to your liking in a nonstick pan. Place both the Muenster & American Cheeses on  top of the egg to melt. Remove from pan.
  • Remove the bacon from the oven after 16 minutes. Spread Ketchup (or whatever condiment you like) on the bottom half of the Croissant.  Place your Egg and Cheese on top of the Ketchup, Bacon on top  of that, and the sliced Avocado to top it all off. Place the top half of the Croissant on top & serve immediately.

Tips For The Best Results

  • Croissants contain a good amount of butter, so  you will not need a lot of oil to toast them. Then butter within them works its magic beautifully.
  • A serrated knife or a bread knife has a blade with ridges that helps to slice bread effortlessly.
  • You can top this sandwich with any condiment you like. Chipotle Mayo was an after though to me, but it would have worked beautifully here.

Check Out This Video On How I Make Bacon Egg & Cheese Croissant Sandwiches:

More Recipes You’ll Love:

  • Shrimp & Pineapple Skewers With Coconut Rice
  • Chimichurri Sauce
  • Maryland Style Crab Cakes
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Bacon, Egg, & Cheese Croissant Sandwich


  • Author: Speshyl Smith
  • Cook Time: 16 minutes
  • Total Time: 16 minutes
  • Yield: 2 Sandwiches 1x
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Description

The easiest and probably the most delicious breakfast sandwich you’ll ever make. This Bacon Egg & Cheese on a Croissant is buttery, rich, and filling.


Scale

Ingredients

  • 2 croissants
  • 2 eggs
  • 4–6 slices of bacon
  • 1 slice muenster cheese
  • 1 slice american cheese
  • 1/2 an avocado
  • ketchup
  • kosher salt
  • black pepper

Instructions

  • Preheat oven to 425F degrees.
  • Place bacon on a sheet pan lined with aluminum foil, and cook in the oven for 16 minutes.
  • Slice the croissants in half. A serrated knife works best, since the jagged edges create a clean slice.
  • Toast the croissant halves in a pan over medium heat with a tiny drizzle of olive oil, until the insides are golden brown.
  • Slice your avocado and reserve half for each sandwich. I like to put 1/4 of an avocado on each sandwich.
  • Fry your egg to your liking in a nonstick pan. Place both the muenster and american cheese slices on top of the egg to melt. Remove from pan.
  • Remove the bacon from the oven after 16 minutes. Spread ketchup (or whatever condiment you like)  on the bottom half of the croissants. Place the egg with cheese on top of the ketchup, bacon on top of that, and the sliced avocado to top it all off. Place the top half of the croissant on top of the sandwich and serve immediately.

Notes

Croissants contain a good amount of butter, so you will not need a lot of oil to toast them. The butter within them works its magic, beautifully.

A serrated knife or a bread knife has a blade with ridges that helps to slice bread effortlessly.

You can top this sandwich with any condiments you like. Chipotle mayo was an after thought to me, but it would work beautifully here.

  • Category: Breakfast
  • Method: Baking & Frying
  • Cuisine: American

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Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as a food blogger, sharing recipes and kitchen techniques with her online community of 48,000 foodies across all social media platforms. She is now pivoting into the personal chef field, offering private dining, cooking classes, and meal prep options. Read More…

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thedailyspeshyl

Culinary School Grad • Personal Chef • Recipe Developer
LIVE Online Cooking Classes coming soon!
Recipes linked below

Personal Chef | NYC
Have you heard? Class is in session! Who says cook Have you heard? Class is in session! Who says cooking can’t be fun?! Join me, Chef Speshyl, this Thursday, April 7th, in an online interactive cooking class. Were making a Roasted Chicken with Pan Gravy, Garlic & Herb Mashhed Potatoes, & Balsamic Glazed Brussel Sprouts. 

I’m here to teach you techniques and tips that will level up your home cooking. We will cover everything from knife skills, to perfecting different cooking techniques, to mise en place. I’m also here to show you a good time, so there will always be a great playlist playing in the background. Classes are held LIVE on Zoom. Feel free to leave your screen and mic off if you’re feeling shy, or turn them on and ask any questions you like.

Upon purchase, you will receive a PDF recipe packet with all of the recipes, a grocery shopping list, an equipment list, and some notes for prep before class begins.

You can sign up for the class on my website, thedailyspeshyl.com . Link is in my bio.

See you there! 😊

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#onlinecookingclasses #onlinecookingclass #livecooking #livecookingclass #howtocook #foodblogger #foodblogfeed #blackfoodbloggers #blackchefs #blackgirlswhoblog #brusselsprouts #roastedchicken #garlicmashedpotatoes #garlicmash #mashedpotatoes
Last night on live, we made penne alla vodka! It t Last night on live, we made penne alla vodka! It took a little less than 30 mins, so it makes for a great quick weeknight meal.

Did you hear, I finally have online cooking classes available?! My first one is next Thursday & I’m so excited for it! Click the link in my bio if you would like to book a class with me 😊

You can join me on ig live every Wednesday to see what I’m cooking up next.

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#livecooking #pennepasta #penneallavodka #weeknightdinner #weeknightmeals #foodblogger #blackfoodbloggers #blackchefs #thedailyspeshyl #livecookingclass #onlinecookingclasses #onlinecookingclass #vodkasauce #vodkasaucepasta #pastarecipe #pastalover
This week we hit 20K followers! 🥳 Hi to all my This week we hit 20K followers! 🥳

Hi to all my new friends that have joined me 🤗 My name is Speshyl & my passion is food! Here are a few things about me…

• I started my food blog “The Daily Speshyl” (sharing recipes & kitchen tips) in 2018, but I’ve been cooking since I was a kid. 

• I graduated from CUNY Hunter College in 2017 with a Bachelors in English Lit. Reading is my other passion/hobby.

• I attended & graduated from the Institute of Culinary Education in July 2021.

• This year I am moving into Personal Chef services, including private dining/dinner parties & in home meal prep. I’ll still be sharing recipes along the way.

• I am a Harry Potter and Beyoncé STAN. 

• I watch EVERYTHING. From reality shows like The Bachelor & Selling Sunset, to comedy series like The Office & My Wife and Kids, to musicals like Hamilton & Encanto, and documentaries & thrillers. I’m always looking for new show/movie suggestions.

• Born & raised in New York City.

The explosion of new followers happened rather quickly (I’ve grown from 2,500 at the very end of November, to 20,000+ in the first week of January) & I’m so excited about it! I didn’t do anything differently besides being consistent and letting my posts sit there even if they didn’t perform well. Cooking reels that I made weeks ago randomly started picking up traction in December. So I don’t have any advice on growth besides 1) stay consistent & 2) don’t force content. Post what you love and enjoy, & those who love & enjoy the same things will find you.

Drop a comment below with a fact about you, so we can get to know each other 🤗 

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#thedailyspeshyl #privatechef #personalchef #foodblogger #blackgirlswhoblog #blackfoodie #blackfoodbloggers
French Toast 3 ways 😋 Recently, I’ve been pla French Toast 3 ways 😋 Recently, I’ve been playing with different French Toast toppings. My new found love for French Toast had inspired some creativity. Now, I promised myself that this would be my week of rest/my week off from creating content, so the recipes will probably be up next week. Here’s a little preview of the toppings I came up with…

• Honey-Ginger Glazed Pears with Maple Marscapone
• Macerated Strawberries & Cream
• Caramelized Apples with Almonds

What do you like to top your French Toast with?

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#thedailyspeshyl #frenchtoast #frenchtoasttuesday #frenchtoasttoppings #caramelizedapples #caramelizedpears #glazedpears #maceratedstrawberries #breakfast #breakfastideas #blackfoodbloggers #blackgirlswhoblog #blackfoodie #foodblogfeed #foodblogger #foodblogeats #briochefrenchtoast #brioche
12/25 🥳🎈This year of life has been incredibl 12/25 🥳🎈This year of life has been incredible, I can’t wait to see what the next one has in store!
30-Minute Skillet Lasagna. Let’s admit it. We al 30-Minute Skillet Lasagna. Let’s admit it. We all have those days where we come home and want to get dinner on the table asap. If you’re ever craving big flavors of lasagna but don’t have hours to spend making the sauce & the noodles, this recipe is for you!! I use @raoshomemade Tomato Basil Pasta Sauce as a shortcut & cook my pasta directly in the sauce to make this a one pot meal. Recipe is up on the blog, linked in bio ✨

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https://thedailyspeshyl.com/30-minute-skillet-lasagna/

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#thedailyspeshyl #skilletlasagna #30minutemeals #weeknightdinner #weeknightmeals #lasagna #foodblogger #foodblogfeed #blackfoodbloggers #blackfoodblogger #blackgirlswhoblog #easyrecipes #foodphotography #recipeshare #recipeontheblog #recipeoftheday #castironskillet #castironcooking #lodgecastiron
What are your plans for Christmas dinner this year What are your plans for Christmas dinner this year? Leave a comment below. If you’re still unsure, may I suggest this beautiful pot roast? 😍

This tender Dutch Oven Braised Pot Roast falls right apart after 3 1/2 hours of cooking. Filled with fresh herbs, beef stock, red wine and vegetables, this one pot meal is sure to impress anyone this holiday season.

Full recipe is on the blog, linked in bio ✨

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thedailyspeshyl.com/dutch-oven-braised-pot-roast/

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#thedailyspeshyl #potroast #potroastdinner #chuckroast #braisedbeef #dutchoven #dutchovencooking #christmasdinner #holidayrecipes #onepotmeal #onepotrecipe #foodblogger #blackfoodbloggers #blackgirlswhoblog #easyrecipes #easyrecipesathome
This french onion soup has rich flavor from hour l This french onion soup has rich flavor from hour long caramelized onions, brandy to deglaze the pan, and fresh rosemary and thyme perfumed throughout. Topped with toasted french bread and gruyere cheese, it creates the perfect bite.

Full recipe is linked in my bio!

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thedailyspeshyl.com/french-onion-soup-recipe/

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#thedailyspeshyl #frenchonionsoup #frenchonion #foodblogfeed #blackgirlswhoblog #blackfoodbloggers #souprecipe #souprecipes #soupseason
Creamy Garlic & Herb Mashed Potatoes! I’m curren Creamy Garlic & Herb Mashed Potatoes! I’m currently in the process of editing this video for you guys, so it’s coming really soon! This is my favorite way to make mashed potatoes & there’s a few tricks that I’ll share to get them this silky, smooth & shiny.

What do you typically serve mashed potatoes with?

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#thedailyspeshyl #garlicmashedpotatoes #herbmashedpotatoes #mashedpotatoes #pommepuree #foodblogger #foodblogfeed #blackgirlswhoblog #blackchefs #womenchefs #potatoes #easyrecipes
This is a safe space ♥️ Hi to my new followers This is a safe space ♥️ Hi to my new followers & thank you for joining me on this journey! I post new recipes weekly on my YouTube channel & website (all links in bio), cook a lot on my stories, and share many kitchen hacks & quick tips. If you ever have any questions, I’m always willing to help (to me, there’s no such thing as a “stupid” question, so feel free to ask anything).

To my supporters who have been with me on this food blogging journey over the past 4 years, I see you & I love you! I can never thank you enough 🥰

(The *is* typo on the second slide is driving me crazy, but the message still stands)
My Arroz con Gandules video has officially hit ove My Arroz con Gandules video has officially hit over 20,000 views on YouTube 🥳 Swipe to see a few testimonials on how people feel about it. If you’ve tried this recipe out, leave a comment below & tell me what you thought of it 🤗 

It’s so crazy how something I grew up eating/making & comes so naturally to me, is loved by so many others.

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#thedailyspeshyl #arrozcongandules #ricewithpigeonpeas #puertoricanfood #puertoricancooking #foodiesofinstagram #easyrecipes #foodgasm #foodblogfeed #foodblogger #eeeeats
Thanksgiving is quickly approaching! Do you have y Thanksgiving is quickly approaching! Do you have your menu set? If not, I have quite a few recipes on my blog that you would enjoy, including:

• 4 Cheese Baked Mac & Cheese (no roux based bechamel sauce needed & no eggs)
• Braised Turkey Wings
• Honey-Brown Butter Mashed Sweet Potatoes
• Arroz con Gandules (rice with pigeon peas)
• Herb Roasted Chicken
• Collard Greens with Smoked Turkey
• Candied Yams
• Cranberry Sauce 
• Sweet Potato Pie
• Apple Pie

I’ll link all the recipes in my stories, but you can also go straight to my website @ thedailyspeshyl.com to find them there.

What’s on the menu for your Thanksgiving dinner?

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#thanksgiving #thanksgivingmenu #arrozcongandules #ricewithpigeonpeas #bakedmacandcheese #macandcheese #turkeywings #mashedsweetpotatoes #herbroastedchicken #roastchicken #spatchcockchicken #collardgreens #candiedyams #cranberrysauce #sweetpotatopie #applepie #applepies #thanksgivingrecipes #foodblogger #blackgirlswhoblog #easyrecipes #dinnerrecipes #thedailyspeshyl
Homemade apple pie. 🥧 You guys have been asking Homemade apple pie. 🥧 You guys have been asking for this recipe, so I had to get it to you asap! I use a mix of Granny Smith & Honeycrisp apples, & babyyyyyyy! This is the perfect dessert to put on your thanksgiving table this year. Recipe is on the blog.

www.thedailyspeshyl.com/homemade-apple-pie-recipe/

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#thedailyspeshyl #homemadeapplepie #applepie #applepierecipe #applepie🍎 #flakypiecrust #dessertrecipe #applerecipes #thanksgivingdesserts #thanksgivingdessert #pierecipe #piecrust #foodblogger #foodblogfeed #blackfoodbloggers #blackgirlswhoblog #blackchefs #blackchefsnetwork #feedfeedbaking #food52 #food52gram
chicken pot pie, because let be real, it’s not c chicken pot pie, because let be real, it’s not comfort food szn without it! I used a rotisserie chicken and shredded the meat, & I used puff pastry for the crust, because I love a flaky crust AND a good hack that’ll get dinner on the table quicker. Recipe is up on the blog along with the video tutorial!

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#thedailyspeshyl #chickenpotpie #potpie #chickenpotpies #puffpastry #puffpastryrecipes #pieseason #easyrecipes #dinnerrecipes #dinnerideas #comfortfood
Apple Cranberry Slab Pie. I made this recipe from Apple Cranberry Slab Pie. I made this recipe from @sallysbakeblog as a part of her November baking challenge & it was a hit! I’m in a pie crust obsession stage, trying to find one I like best & I think this has been my favorite so far! Idk, something about making pie crust is just so therapeutic to me 🧘🏽‍♀️

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#sallysbakingaddiction #sallysbakingchallenge #applepie #slabpie #applecranberry #applecranberrypie #dessertsofinstagram
ICYMI: We made chili on my stories the other night ICYMI: We made chili on my stories the other night! Here’s the full video, showing you how.

Here are also some q&a’s that I got in my dm’s about the recipe:

Q: why are the spices added after the meat is almost browned?
A: spices have a tendency to burn quickly over high heat, and can take on a burnt/bitter flavor. To avoid that, I throw them in after to bloom them in the oil and not leave them for too long over high heat.

Q: I’m allergic to cumin, is there a substitute?
A: yes! Try using coriander in half the amount, if you’re not allergic to that. If you’re allergic to that as well, you can omit it! The chili will still turn out fine.

Q: can I use olive oil instead of vegetable oil for the chili?
A: you can, but olive oil has a lower smoke point than other oils, so you would have to be very careful with watching the temp. Olive oil can burn quickly, so if your open to other neutral oils, such as avocado oil, grapeseed oil, or canola oil, they would all make better options. They all have higher smoke points which is needed to brown the beef.

Q: can chili be frozen? How do you store it?
A: absolutely! I like to let my finished chili cool and then place it into a gallon sized Ziploc, freezer bag. I flatten in out so it can take up minimal space in the freezer, and throw it in there for up to six months! Reheat by thawing and warning it up in a pot.

Do you have any other questions? Feel free to drop a comment below 🤗

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#thedailyspeshyl #chilirecipe #chili #chiliconcarne #chiliseason #easyrecipes #onepotmeal #onepotmeals #fallrecipes
New Recipe 🌟 it’s that season! The temperatur New Recipe 🌟 it’s that season! The temperatures are dropping & nothing sounds better than a warm bowl of chili. I go a little crazy with the toppings so you’ll find sour cream, cheddar cheese, scallions, cilantro, & Fritos on my bowl of chili. The toppings are completely optional & up to you, so other than that, this is a dairy free recipe (shout out to all my lactose folks!) The recipe link is in my bio (full written version & full @youtube vid) & I’ll be making it tonight on my stories. 

Now tell me, what’s your favorite chili toppings?

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#thedailyspeshyl #chili #chilirecipe #chiliconcarne #slowcookermeals
The assignment was the 70’s 🕺🏽 Happy Hallo The assignment was the 70’s 🕺🏽 Happy Halloween!
Happy Sunday! What are you cooking today? How abou Happy Sunday! What are you cooking today? How about this Pan Seared Chicken Breast with Brandy Pan Sauce 👀 Crispy skin & juicy meat basted with butter, thyme, rosemary, & garlic… it’s what dreams are made of. The full recipe is on the blog now & a whole video tutorial is up on my @youtube channel: The Daily Speshyl.

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#thedailyspeshyl #panseared #pansearedchicken #pansauce #easyrecipes #easyrecipe #dinnerideas #dinnerrecipes #foodblogger #foodblogfeed #foodphotography
On August 19th, I walked into @iceculinary and pic On August 19th, I walked into @iceculinary and picked up my diploma. Exactly a year later from the date of my first class. I graduated with the highest honors (a 3.92 GPA) & the Most Likely To Succeed Award. Everytime I start to doubt myself or start to feel imposter syndrome, I look at this piece of paper & remember what I achieved in less than a year.

Over the summer I landed an externship at Michelin Starred restaurant, Gramercy Tavern & it was the greatest experience ever. I was lucky enough to work there with my friend & classmate @boy_timmy ,so I never felt uncomfortable or alone. My coworkers/fellow chefs were amazing. They were always willing to teach me & answer any questions I had. They never made me feel out of place. 

Working in a restaurant challenged me in so many ways. It taught me how to pace myself, & how to work off of written lists/write everything down instead of just working from my head. Culinary school prepared me a lot to enter the restaurant world, but it’s a whole different ballgame when you actually step in there and get to work. The long hours, standing, prepping, going up and down stairs with 24 quart Cambros filled with water and beans or water & sliced Idaho potatoes for chips💀 I got my first real kitchen injury while slicing potatoes on a mandoline. It was not a pretty sight. IYKYK. I even worked the line for a bit on the seafood station until I injured my hand shucking oysters (I didn’t stab myself, but my hand blew up to twice it’s size & was in so much pain from shucking so many). Nothing prepares you for the toll it takes on the body, but the knowledge you can gain in such a short amount of time makes it worth it. It’s really a one of a kind experience.

I’ve decided to step away from the restaurant world & go into private cheffing and food media/recipe development. Food media has always been my passion, as well as cooking for others. I know I have a long way to go, but I’m happy with the way this journey is beginning ☺️

*the last picture is January 25, 2020, the day I officially enrolled*
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