These Make-Ahead Croissant Breakfast Sandwiches are made with scrambled eggs, crispy bacon and a delicious hot sauce aioli. They’re AMAZING!
Enjoy a restaurant-quality breakfast without the restaurant wait! The combination of textures and flavours is undeniably delicious. These make waking up easy!
Why you’ll love this recipe
- Restaurant-quality at home: Enjoy a restaurant-worthy breakfast sandwich without the hefty price tag.
- Crowd-pleasers: They’re a hit with everyone, making them perfect for family breakfasts!
Ingredients and substitutions
- Bacon – use turkey bacon for a healthier option. The sandwiches would also be delicious with breakfast sausage!
- Butter – or your favourite dairy-free alternative like margarine.
- Eggs – egg white would also work.
- Red onion – use white onion instead or leave this off altogether.
- Store-bought croissants – use any variety of your choice. I bought frozen ones that I baked fresh.
- Baby arugula – baby spinach would also be good here.
Hot sauce aioli
- Light mayo – regular mayo will work but will increase the calorie count.
- Garlic – freshly minced garlic is best but jarred minced garlic or even garlic powder can be used in a pinch.
- Hot sauce – use any hot sauce of your choice like tabasco or sriracha.
How to make a croissant breakfast sandwich
Step 1: Make the bacon.
Cook the bacon until crispy.
Step 2: Make the aioli.
Mix the light mayo, minced garlic and hot sauce.
Step 3: Fry the onions.
Fry the onionsuntil tender.
Step 4: Scramble the eggs.
Cook the eggs until just set.
Step 5: Prepare the croissants.
If you’re using frozen croissants, bake them in the oven.
Step 6: Assemble your sandwiches and serve!
Add hot sauce, a slice of bacon, eggs, onions and arugula. Serve and enjoy!
Recipe variations
Here are some easy swaps you can use to customize your breakfast sandwich:
- Eggs: Use egg whites instead of whole eggs.
- Meat: Swap out the bacon for turkey bacon, breakfast sausage or tofu scramble.
- Veggies: Add on more veggies like baby spinach, sundried tomatoes, avocado or roasted red peppers.
- Cheese: I didn’t add any cheese to my sandwich, but feel free to add on any cheese of your choice like cheddar, Swiss, Monterrey Jack, feta or goat cheese.
- Sauces: Instead of aioli, try pesto, tomato butter or spicy mayo.
Frequently asked questions
What can I use instead of a croissant?
You could serve this breakfast sandwich on another kind of bread like a bagel, an English muffin or regular bread, but the croissant is what really makes this recipe shine!
Do I need to heat up the croissants first?
If you’re making these sandwiches fresh, they taste even better if the croissants have been warmed up first! I like baking frozen croissants right before assembling the sandwiches, but you could warm up pre-baked croissants in the toaster oven as well.
Is it okay to eat croissants for breakfast?
Yes! This is a filling and hearty breakfast to start your day.
How to store and reheat
Make-ahead: Assemble croissants up to a day in advance with everything stuffed inside except for arugula and aioli. When ready to serve, add all croissant sandwiches to a parchment-lined baking sheet and reheat in a 350 F oven for 10 minutes. Open each back up and add arugula and aioli, then serve and enjoy!
Meal prep tools
- Grab some glass meal prep bowls to pack these sandwiches for an on-the-go breakfast.
Make-Ahead Croissant Breakfast Sandwiches
Ingredients
- 8 slices bacon
- 1 tbsp butter
- 6 eggs
- 1/2 red onion sliced
- 4 store bought croissants I bought frozen ones that I baked fresh
- 1 cup baby arugula
Hot sauce aioli
- 1/3 cup light mayo
- 1 clove minced garlic
- 1 tsp hot sauce of choice such as tabasco or sriracha
Instructions
- Heat a large skillet over med-high heat. Add bacon, cooking for about 10 minutes or until desired crispiness. Drain on a paper towel lined plate and set aside.
- Meanwhile, whisk eggs in a large bowl with salt & pepper to taste and mix mayo, garlic and hot sauce together to make aioli. Without wiping pan clean, add onions and fry, seasoning with a bit of salt & pepper, for 5 minutes until tender. Remove and set aside.
- Add a bit of butter if the pan needs greasing, then add eggs, scrambling until just set, about 2 minutes. Remove from heat.
- Cut open croissants, then add a slather of hot sauce aioli. Add a slice of bacon. Top with a bit of scrambled eggs, some red onions and then arugula. Serve and enjoy!
- TO MAKE AHEAD: Assemble croissants up to a day in advance with everything stuffed inside except for arugula and aioli. When ready to serve, add all croissant sandwiches to a parchment-lined baking sheet and reheat in a 350 F oven for 10 minutes. Open each back up and add arugula and aioli, then serve and enjoy!
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