Description
A flaky, buttery croissant layered with crispy bacon, fresh lettuce, juicy tomato, and creamy mayo — the BLT Croissant Breakfast Sandwich is the ultimate morning upgrade. Quick to make, endlessly customizable, and perfect for breakfast, brunch, or even lunch.
Ingredients
-
1 butter croissant, sliced
-
2 slices thick-cut bacon, cooked to preferred crispiness
-
2 slices ripe tomato (beefsteak or vine-ripened)
-
1 large leaf romaine or butter lettuce, washed and dried
-
1 tablespoon mayonnaise (or sauce of choice)
-
Optional add-ons:
-
1 fried egg
-
2 slices avocado
-
1 slice cheddar or havarti cheese
-
1 teaspoon sriracha or chipotle mayo
-
Instructions
-
Toast the croissant: Slice it in half horizontally. Lightly toast both cut sides in a pan or toaster oven until golden and warm.
-
Cook the bacon: Pan-fry or bake your bacon until crispy. Drain on paper towels.
-
Prep ingredients: Wash and dry the lettuce. Slice the tomatoes and pat dry with a paper towel.
-
Assemble the sandwich:
-
Spread mayonnaise on the bottom half of the toasted croissant.
-
Add the lettuce first to act as a barrier.
-
Layer on the tomato, followed by bacon.
-
Add any extras like egg, avocado, or cheese.
-
Close with the top half of the croissant.
-
-
Serve immediately: Enjoy warm for best texture and flavor.
Notes
-
For a vegetarian version, skip the bacon and add a fried egg or grilled mushrooms.
-
For extra crunch, try adding microgreens or arugula.
-
Want heat? Use a spicy mayo or add fresh jalapeños.
-
To meal prep: Cook the bacon and prep your veggies in advance. Assemble just before eating to keep the croissant crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toast + Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: ~420 kcal
- Sugar: 4–6 g
- Sodium: 600–700 mg
- Fat: 26–30 g
- Saturated Fat: 8–10 g
- Unsaturated Fat: ~12–14 g
- Trans Fat: <0.5 g
- Carbohydrates: 30–35 g
- Fiber: 2–3 g
- Protein: 10–12 g
- Cholesterol: 50–60 mg