Name: 4 Ingredient Bacon Egg Cheese Croissants
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: North American
Ingredients: 6 croissants (fresh or bakery style); 6 large eggs; 6 slices of bacon, cooked and crumbled; 1 cup shredded cheddar cheese; 3 tablespoons mayonnaise (optional); 1/2 tsp thyme, dried; Salt and pepper (to taste)

This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission AT NO COST TO YOU. As an Amazon Affiliate, I earn from qualifying purchases.

Jump to Printable Recipe

4 Ingredient Bacon Egg Cheese Croissants can only be described like this: Buttery croissants toasted just enough to be flaky and golden, packed with creamy scrambled eggs, crispy bacon, and a gooey layer of melted cheese on top.

Now spread them with a dollop or two of mayo for a creamy kick, these croissants are a breakfast (or brunch!) game-changer. Whether you’re enjoying them fresh or reheating from the freezer, they’ll deliver comfort food vibes every time.

6 bacon egg and cheese croissants on a serving plate.

To make these deeeelicious Bacon, Egg, and Cheese Croissants, you’ll need just a handful of simple ingredients that pack a ton of flavor. All the ingredients are easy to find at your local grocery, but if savory breakfasts aren’t your thing, be sure to check out my Apple Pie Croissants recipe, where buttery croissants get a sweet and spiced apple filling instead!

Your Ingredient List With Substitutes

Croissants: Fresh, store-bought, or bakery croissants work best. I buy the medium-sized ones, not the really large ones that are crescent-shaped. Swap with brioche buns or even baked Pillsbury Crescent Grands if needed.
Eggs: This makes for the perfect filling when bacon joins the party! For a twist, try using egg whites or plant-based egg substitutes.
Bacon: Cooked, crispy bacon strips bring a smoky flavor, but you can substitute with turkey bacon, ham, or even plant-based bacon.
Cheese: Use cheddar for sharpness, mozzarella for gooeyness, or any melting cheese you love.
Mayo: (optional): Adds creaminess, but you can skip it or replace it with cream cheese or garlic aioli for extra flavor.

Pantry Ingredients: Salt, Pepper, Garlic powder and Thyme.

**EAZYNOTE: Common seasonings and Oil are not counted in the ingredient list because most home kitchens have these ingredients in their cupboards.

Makin’ Savory Breakfast Croissants

1. Toast the Croissants: Slice a V-shape in the tops, remove the extra bread, and broil/toast them briefly in the oven until lightly golden on a baking sheet.

One pastry croissant cut with a "v" shape to make room for filling. A knife lays beside it.

6 croissants with "v" cuts in them on a baking sheet.

2. Crumble the Crispy: Crumble the bacon up into small pieces.
3. Whisk it Good: Whisk the eggs well, add the bacon and season.
4. A Scramble Moment: In a buttered (or nonstick) skillet, scramble the eggs/bacon mixture until just cooked and the eggs are still tender.

Raw scrambled egg mixture in a green bowl.

5. Assemble the Croissants: Spread the mayo and stuff the croissants with scrambled eggs and bacon.
6. Ooey Gooey: Top the croissants with cheese, pop them under the broiler, and watch the melty magic happen.

One bacon cheese stuffed croissant on parchment paper.

7. Serve: Plate up the stuffed croissants with fresh fruit or a light veggie side with a cuppa, and you’re good to go!

6 four ingredient stuffed croissants on a platter.

**EAZYNOTE: The ingredient amounts and directions are detailed with extra notes and can be found in the printable recipe card below.

Making The Recipe Your Own

The options are limited to your imagination, quite honestly. But some great ideas to mix it up could be:

As mentioned earlier, use egg whites, liquid eggs, or plant-based eggs.
If you’re a pepper head, try adding some cayenne, dried chili flakes, jalapenos, or hot sauce.
Try adding in sauteed spinach, kale, or swiss chard for a healthy greens vibe. Onions, be they Spanish, yellow, purple, or green, all work well here.
Another really delicious idea is to mix in some fresh salsa, green chilis, and/or black olives!
Replace the bacon with leaner turkey bacon, back bacon, or plant-based bacon. Another great substitute would be cooked loose sausage, or even cooked taco meat.

Bacon egg cheese croissants on a plate with a red checked oven mitt underneath.

Storage and Reheating

To store any savory croissant leftovers (as IF there will be any!), or if you want to meal prep some scrumptious breakfasts, the instructions are pretty easy. They’ll stay nice in the fridge for 2-3 days but I wouldn’t go any longer than that only because the texture of the breakfast croissants could change.

I recommend only making what you think you’ll be eating in that sitting. Unless your meal prepping in which to freeze them, go ahead and freeze them individually on a baking sheet, and then wrap them in parchment or plastic wrap and place them in a freezer-safe ziplock bag for about a month.

To reheat, let them defrost overnight, or quickly thaw in the microwave and then crisp them back up (maybe placing a little bit extra cheese on top if you want), in the oven or even better, the air fryer for a few minutes. (Be sure they’re fully thawed before reheating).

One stuffed croissant cut in half on a white plate.

Did you make this bacon egg and cheese stuffed croissant recipe? I’d love to hear if you switched out any ingredients and what you think of the recipe! Please leave a comment below and I want to thank you for stopping by the blog. Have a wonderful day!

~Joanne

Yield: 6 servings

4 Ingredient Bacon Egg Cheese Croissants

4 ingredient bacon egg and cheese croissants are packed full of flavor and are a unique twist on the traditional savory fare. Easy to make, and easily served for breakfast, brunch, or lunch, they are also great for meal prep!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

6 croissants (fresh or bakery style)
6 large eggs
6 slices of bacon, cooked and crumbled
1 cup shredded cheddar cheese
3 tablespoons mayonnaise (optional)
1/2 tsp thyme, dried
Salt and pepper (to taste)

Instructions

Slice a V-shape in the top of the croissant, being careful not to cut through to the bottom. Remove the extra bread. Place them on a baking sheet and broil them in the oven until slightly golden. Be careful because they burn easily!
In a bowl, whisk the eggs with a pinch of salt and pepper. Add the crumbled bacon and mix well. Add the salt, pepper and thyme. Heat a non-stick skillet over medium heat, add a little butter or oil if you want, and scramble the eggs until soft and fluffy. Remove from heat.
When the croissants have cooled, spread a little mayo on each one in the "v" section.
Fill each with a portion of scrambled bacon and eggs. I like to press the first spoonful or so into the croissant to be sure it fills the nooks and crannies. Then add another spoonful or more on top of that. Don't be afraid to be generous with the filling!
Top each croissant with the shredded cheese. Turn the oven to broil again, place the croissants back on the baking sheet, and broil for 1–2 minutes, just until the cheese melts.
Serve warm immediately or let the croissants cool completely.

Notes

Be careful when broiling the cut croissants. They go from toasted to burnt very quickly so keep an eye on them.
I didn't call for any butter to scramble the eggs because some nonstick pans don't need it. Feel free to add it if you want, or use a drizzle of oil, or non stick spray.
These Bacon and egg cheese croissants are perfect for breakfast, lunch or brunch.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 520Total Fat 34gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 16gCholesterol 264mgSodium 794mgCarbohydrates 32gFiber 2gSugar 8gProtein 20g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.