Croissant breakfast sandwich with bacon and eggs

Croissant breakfast sandwich with bacon and eggs

Croissant breakfast sandwich: three words you can say to get me excited about mornings. If there’s one thing I know I love it’s the classic buttery croissant combined with bacon and eggs. Nothing quite like the smell of bacon and coffee to get you out of bed. This croissant breakfast sandwich pairs perfectly with coffee, even with its less traditional ingredients.

Croissant breakfast sandwich with bacon and eggs

This recipe uses premium ingredients, including freshly-baked croissants from a bougie French bakery, double smoked bacon, duck eggs, capers, and cheese.

This recipe produces two croissant breakfast sandwiches but only serves one person. 🙃


2 freshly-baked croissants from a local, French-style bakery
2 duck eggs
1 chicken egg
2 strips of thick-cut double smoked bacon
1 tbsp. of real, Canadian maple syrup (optional)
2-3 tbsp. of diced red onion
1 tsp. of capers
freshly ground salt and pepper
1 tbsp. of cream cheese
1 tsp. of butter


Preheat the oven to 400°F. Preheat a thick-bottom frying pan on the stove top on low. We will make the scrambled eggs in this pan.

Put bacon on a cast iron pan and bake in the oven until it reaches your preferred doneness, flipping 3/4 of the way through baking. Optionally drizzle maple syrup on the bacon after flipping it. Set aside once it’s done.

In a medium mixing bowl, whisk the eggs together. Do not add salt and pepper here, we will do that later.

Once the pan is pretty warm, add butter until it melts. It’s important that the pan doesn’t get too hot because we don’t want to burn the butter. It should not turn brown. Add the whisked eggs. Using a wooden or silicon spatula, move them around while the heat is on low. It’s important that the heat doesn’t get too high—we want to cook them slowly so they don’t tense up and lose their moisture. This will result in soft scrambled eggs that have not lost all their moisture due to over-cooking.

While the eggs are cooking, cut your croissants in half: sandwich orientation.

Spread cream cheese on the bottom halves of your croissants. I used a sheep milk cream cheese because that’s what the local organic grocery store had. I find the flavour more mild than traditional cream cheese and somewhat goat-like. It’s quite good for this purpose but would prefer a traditional cream cheese for smoked salmon sandwiches, to put it into perspective.

Sprinkle the cream cheese with the diced onions and capers.

Using a tablespoon, apply the scrambled eggs on top.

Top the scrambled eggs with freshly-ground salt and pepper. Add the bacon on top, one strip per croissant, splitting each strip in half for better coverage.

Bird's eye view of the croissant breakfast sandwiches

Put the top on and serve!

This croissant breakfast sandwich differs from the traditional in that it uses ingredients commonly used for Lox smoked salmon sandwiches like cream cheese, capers, and red onions. I had these leftover from another time I made Lox sandwiches and thought I’d try them out with bacon and eggs. I was not disappointed!

Open-faced croissant breakfast sandwich