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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:

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  • Chimichurri Sauce
  • Maryland Style Crab Cakes
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Bacon, Egg, & Cheese Croissant Sandwich


  • Author: Speshyl Smith
  • Total Time: 16 minutes
  • Yield: 2 Sandwiches 1x
Print Recipe
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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.


Ingredients

Scale
  • 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.

  • Cook Time: 16 minutes
  • Category: Breakfast
  • Method: Baking & Frying
  • Cuisine: American

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Tag @thedailyspeshyl on Instagram and hashtag it #thedailyspeshyl

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We closed out Virgo season by celebrating my favor We closed out Virgo season by celebrating my favorite Virgo, my big sister @chloes_charms 😍💕 A Renaissance Tour themed cake was absolutely necessary! I think my favorite part of the process was painting the entire thing with silver luster dust 🪩 

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My twin Godsons turned 6 months, so it’s only ri My twin Godsons turned 6 months, so it’s only right that I went all out for their half birthday cake 🥹 Their theme was “Halfway Around The Sun” & @sophisticated_shay requested a galaxy cake!

This cake challenged me in sooooo many ways…

The mirror glaze was easy to make, but it took a couple of pours to get it right (since it was slipping off of the cake and creating gaps). I used a @nordicwareusa half sheet tray & cooling rack lined with parchment & put the cake on a pint container so that the glaze could fall from a good height. 

I figured out that working right in front of an air conditioner directed at the cake & using a blow dryer on the cool setting helped it adhere more. Also, working with an extremely cold cake is a must. I frosted/ crumb coated these layers while they were frozen so they cold be as cold as possible.

I used white food coloring on a pastry brush to flick some “stars” onto the glaze.

I let the cake set in the fridge overnight after the glaze, and decorated it the next morning.

Now stacking the two tiers?! A HEADACHE! Because once you place it, there’s no moving it 😭 the mirror glaze was pretty sticky, so I only had one chance to place it.

I made the cake topper using a cricut machine (which always comes in clutch), and @wiltoncakes silver fondant for my babies names (Tyler & Skyler) 🩵

I’m an overanalyzer & perfectionist, so there are so many things that I notice & would do differently next time; but other than that, I think it came out beautifully!

Although my craft & profession is savory food, I love to dibble & dabble in pastry, and learn new techniques 🤗

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Oh what a year it’s been! 🌹 Thank you so much Oh what a year it’s been! 🌹 Thank you so much to Alaina & Derrick Rose for supporting & trusting my small business; allowing me into their home to cook for their family over the past year. It has been such an amazing experience! I can’t wait to see what’s next!

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Surprise Engagement Dinner Party ✨ Shout out to Surprise Engagement Dinner Party ✨ Shout out to this lovely group!! I could feel the love in the room 🥹💕

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉.

Kept the party going by seeing the Queen herself on Sunday 🥳

#beygood #blackparade #blackparaderoute #personalchef #privatechef #nycprivatechef #blackbusinessowner #womanownedbusiness #womanownedsmallbusiness #smallblackbusiness #blackchefs #blackchefsnetwork #thedailyspeshyl
This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉 (see last slide for a visual of me speaking it into existence).

Kept the party going by seeing the Queen herself on Sunday 🥳

#beygood #blackparade #blackparaderoute #personalchef #privatechef #nycprivatechef #blackbusinessowner #womanownedbusiness #womanownedsmallbusiness #smallblackbusiness #blackchefs #blackchefsnetwork #thedailyspeshyl
Visiting Rio De Janeiro has been my dream since I Visiting Rio De Janeiro has been my dream since I was 10 years old & I saw the debut of Snoop Doggs “Beautiful” video. When by best friend decided to celebrate her 30th birthday there, I was stoked!!!! We brought in her birthday in the most magical way, with treks to see Christ the Redeemer (did you know it’s one of the 7 wonders of the world?!) & Escadaria Selarón (the famous colorful stairs). I can definitely say this was the trip of a lifetime 🥹💕

The food at one Brazilian steakhouse was so delicious, I could cry. The steaks, lamb, pork, & chicken came around to us in an endless fashion & everything was so perfectly cooked! I actually tried a duck heart for the first time because I like to be adventurous, and it wasn’t bad at all! It tasted like chicken to me with a slightly different texture.

#thedailyspeshyl #riodejaneiro #30thbirthday #girlstrip #foodcation #brazilliansteakhouse #escadariaselaron #christtheredeemer
Baby, talk about feeling seen!! @tatianabychefkwam Baby, talk about feeling seen!! @tatianabychefkwame @chefkwameonwuachi is everything reviews say it is, and then some! I felt like I was represented in every dish: An Afro-Caribbean-Latina born and raised in the Bronx, NY! This is some of the most delicious food I’ve had in a long time & I can’t wait to go back. Something I’m striving for as a chef is being able to tell my story through food & sharing that with everyone I come across and am able to work with, so this meal definitely left me inspired.

Here’s what we ate:
• Hamachi Escovitch
• Curried Goat Patties
• Truffle Chopped Cheese
• Braised Oxtails
• Brown Stew Red Snapper
• Drink: Nutcracker (& another that I forgot the name of)

I can’t even choose favorites because I thoroughly enjoyed everything! Service was amazing, the music was dope, & the vibes were immaculate. I can’t wait to go back!

#thedailyspeshyl #nyceats #nycrestaurants #tatianarestaurant #oxtail #redsnapper #hamachi #curriedgoat #choppedcheese
This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

#thedailyspeshyl #babyshowercake #twinboys #charcuterietable #grazingtable #grazingtables
It’s my birthday 🥳 🎈& yes… I did make my It’s my birthday 🥳 🎈& yes… I did make my own cake 😌
Hey @bobbyflay, next time we meet, we’ll be comp Hey @bobbyflay, next time we meet, we’ll be competing 😌

#thedailyspeshyl #beatbobbyflay #competitionwhyyesiwouldlovesome #coolexperience #foodnetworkfaves
Ribeye steak bites. Twice Baked Sweet Potatoes. As Ribeye steak bites. Twice Baked Sweet Potatoes. Asparagus. Green Juice. Honey-Lime Chicken Thighs. Leek Cous Cous. Roasted Brussels with Balsamic Glaze. Exhaustion 🙃

#thedailyspeshyl #HBambassador #apronsquad #personalcheflife #personalchefservices #nycpersonalchef #nycprivatechef #dayinmylife
We’re back! After a week off, I was excited to g We’re back! After a week off, I was excited to get back into the kitchen 🤗

#thedailyspeshyl #personalchef #personalchefservices #personalcheflife #dayinmylife #privatechef #privatecheflife
#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
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