Cheesy Breakfast Croissant Sandwich
Flaky croissants filled with fluffy eggs, cheddar, sautéed kale, and sweet candied bacon, finished with honey and everything bagel seasoning for a flavorful morning treat.
Equipment
- 1 skillet for sautéing kale and cooking eggs
- 1 baking sheet
- 1 oven
- 1 bowl for whisking eggs
Ingredients
- 4 butter croissants
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup chopped kale fresh or thawed frozen, drained
- 1 cup chopped candied bacon optional
- 1½ cups shredded sharp or mild cheddar cheese
- 1 tablespoon raw organic honey or maple syrup
- 1 tablespoon plus 2 teaspoons Everything But The Bagel seasoning
Instructions
- Melt butter in a skillet over medium heat.
- Add chopped kale and sauté for 2–3 minutes until wilted and tender, then remove and set aside.
- In a bowl, whisk together eggs, salt, pepper, and garlic powder.
- Pour the eggs into the skillet and cook gently, stirring occasionally, until soft and fluffy without overcooking.
- Fold in the sautéed kale and candied bacon if using, then remove from heat.
- Preheat oven to 350°F (175°C).
- Slice croissants horizontally without cutting all the way through.
- Fill each croissant with the egg mixture and top generously with shredded cheddar cheese.
- Place sandwiches on a baking sheet and bake for 8–10 minutes until cheese is melted and croissants are lightly crisp.
- Remove from oven, brush the tops lightly with honey or maple syrup, and sprinkle with Everything But The Bagel seasoning.
Notes
- For extra meltiness, add a slice of cheese on both croissant halves.
- Spice it up with crushed red pepper flakes or hot honey drizzle.
- Assemble ahead, refrigerate overnight, and reheat before serving.