These Make-Ahead Croissant Breakfast Sandwiches are made with scrambled eggs, crispy bacon and a delicious hot sauce aioli. They're AMAZING!
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 in a skillet until it reaches its desired crispiness. Drain on a paper towel lined plate and set aside.
Step 2: Make the aioli.
Mix together the light mayo, minced garlic and hot sauce to make the hot sauce aioli.
Step 3: Fry the onions.
Fry the onions in the skillet until tender.
Step 4: Scramble the eggs.
Add some butter to the pan, then add the eggs and cheese, scrambling until just set.
Step 5: Prepare the croissants.
If you're using frozen croissants, bake them in the oven. Cut open the croissants.
Step 6: Assemble your sandwiches and serve!
Add a slather of hot sauce to the croissant, followed by a slice of bacon, a bit of scrambled eggs, some red onions and arugula. Serve and enjoy!
Croissant sandwich variations
There are a few different ways you can customize this croissant 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: Top your sandwich with a sauce of your choice like pesto, tomato butter or spicy mayo (simply leave out the garlic from the aioli).
Frequently Asked Questions
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!
You can serve this croissant sandwich on its own or with some fresh fruit, a healthy smoothie, a fruit and yogurt parfait or an oatmeal cup. The sandwich is already pretty filling, so you won't want to go too heavy on the sides.
You can freeze these sandwiches without the arugula or aioli! Wrap them in plastic wrap and freeze in a Ziploc bag for up to 3 months.
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.
You'll need to make a few substitutions to make this recipe vegan. Skip the bacon, use vegan butter, swap out the eggs for tofu scramble and make sure you're using vegan croissants.
Storing and reheating
You can assemble your croissant breakfast sandwiches up to a day in advance. Add everything to the croissant except for the arugula and aioli, and store them in the fridge in plastic wrap or a glass container. When you're ready to serve, add the croissants to a parchment-lined baking sheet and reheat in the oven for 10 minutes at 350° Fahrenheit. Slather on some aioli, add in the arugula and dig in!
Freezing this recipe
You can freeze this croissant sandwich recipe without the arugula or aioli. Wrap up the sandwiches in plastic wrap, then stick them in a freezer-safe Ziploc bag and freeze for up to 3 months.
When you're ready to enjoy, remove the sandwiches from the plastic wrap and reheat them in the oven on a parchment-lined baking sheet for 15-20 minutes at 350° Fahrenheit. If you're in a rush, you can wrap them in paper towel and microwave for 1 to 2 minutes instead, but reheating them in the oven will ensure they get extra crispy. Add the arugula and aioli on once warm, then dig in.
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Make-Ahead Croissant Breakfast Sandwiches
- 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
- 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 and cheese, 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!