The croissant is an icon of French pastry, but in this recipe we take it to another level by wrapping it in crispy bacon. These croissants filled with scrambled eggs and cheddar cheese are perfect for a hearty breakfast or brunch, combining the flaky texture of the bread with the salty, smoky flavor of bacon. Originally from France, croissants have been adapted worldwide, and this savory version is ideal for those looking for a substantial and flavorful dish. The preparation is simple: bake the bacon until half-cooked, prepare scrambled eggs with cheese, and roll everything in crescent roll dough before baking. The result is a golden, crispy bite with a creamy, juicy interior. This recipe yields approximately 24 pieces, perfect for sharing at family gatherings or making ahead. If you love the classic croissant, this bacon-wrapped version will surprise you with its combination of textures and flavors.
Prep
20 min
Cook
12 min
Servings
1
Calories
350 kcal
Prepare the bacon: Preheat the oven to 200 degrees and prepare a baking sheet with a baking rack.
Arrange the bacon on the rack in a single layer.
Bake for 8 to 10 minutes, until half cooked.
Remove to cool.
Heat a large skillet over medium heat.
Add the eggs and stir constantly until they are scrambled.
Remove from heat and add the cheese.
Remove the half moon rolls from the package and separate the triangles.
On a flat surface, place 2 slices of bacon in a triangle.
Place a half-moon roll on top with the bacon on each side.
Add about a teaspoon of egg and cheese.
Roll into a croissant and curl the edges inward.
Repeat until all of the batter, eggs, and bacon are used.
Bake for 10 to 12 minutes until the dough is puffy and golden and the bacon is crisp.
