Make-Ahead Croissant Breakfast Sandwiches

Four croissant breakfast sandwiches with bacon, scrambled eggs and arugula inside them.

5 from 1 vote

Make-Ahead Croissant Breakfast Sandwiches

These Make-Ahead Croissant Breakfast Sandwiches are made with scrambled eggs, crispy bacon and a delicious hot sauce aioli. They're AMAZING!

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 587kcal

Author: Taylor Stinson

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!

Notes

Use egg whites and turkey bacon for a healthier option.

Try making this sandwich with breakfast sausage or tofu scramble instead of bacon.

Add on more toppings like sundried tomatoes, avocado, roasted red peppers and cheese.

Assemble your sandwich without the arugula and aioli and store in the fridge for 1 day. Reheat in the oven for 10 minutes at 350° F, add the arugula and aioli, and serve.

Freeze the sandwiches without the arugula or aioli in plastic wrap. Reheat in the oven for 15-20 minutes at 350° F or in the microwave wrapped in paper towel for 1-2 minutes.

Nutrition