Egg BLT Croissant Sandwich (Classic BLT with Egg)
An egg BLT croissant sandwich pairs everything you expect from a classic BLT with tender, scrambled eggs. It has just the right balance of savory bacon, crisp veggies, and rich farm fresh eggs all nestled snugly inside a toasty, buttery croissant.
When a BLT and breakfast marry
I first had an egg BLT on a visit to Puerto Rico, and I’ve been eating them ever since. Lettuce and tomato just make breakfast sandwiches better. So, take a classic BLT, stack an egg on it and swap in a buttery croissant for the toast and you’ve got the perfect sandwich marriage.
If you like making breakfast sandwiches at home, try eggs benedict from scratch, a classic croque madame, or a bacon egg sandwich on English muffin too.
And, if you have the time and want to go the extra mile, make a loaf of homemade whole wheat artisan bread or homemade shaggy dough bread to serve them on. Or adjust the filling to fit lightly crusted slider buns from scratch to make mini versions of them for a great brunch spread.
Recipe ingredients
- Eggs: Farm fresh eggs are recommended, they are cooked in a folded omelet-style in this recipe. This style sits perfectly on the croissant. But you can prepare them any way you prefer. Use my diner style eggs guide to cook them exactly the way you like every time.
- Bacon: Thick cut bacon is best, giving you a heftier bite that holds it’s own with the rest of the sandwich.
- Lettuce: Iceberg keeps it true to a traditional BLT, but romaine is a good choice too, if you prefer it.
- Tomato: Garden fresh tomatoes are always the best option when they’re in season.
- Croissant: Choose a buttery croissant with a light, flaky interior and enough structure to hold the layers together without falling apart.
- Mayonnaise: A simple mayonnaise spread ties everything together — use a good quality version or better yet, use mayonnaise made from scratch.
See the recipe card for full information on ingredients and quantities.
How to make an egg BLT croissant sandwich
Step 1: Place the cut sides of the croissant face down in a dry skillet or toaster oven and toast just until lightly golden. Keep the outside soft — only the interior should be toasted.
Step 2: Crack the eggs into a bowl, add the milk, and whisk until fully combined and smooth.
Step 3: Heat the olive oil in a skillet over medium-low heat. Pour in the eggs and let them cook undisturbed so they spread into an even layer. Flip them over if you prefer them to be fully cooked, instead of loose on one side.
Step 4: Cook until set to your preference, then fold into a soft, layered shape. Remove from the skillet and place onto the bottom half of the croissant.
Step 5: Layer the bacon, tomato, and lettuce directly over the egg.
Step 6: Spread mayonnaise on the top half of the croissant, place it on the sandwich, and press gently to close.
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Top tips
- Prep everything first: Have the bacon cooked, the lettuce and tomato ready, and the croissant toasted before the eggs hit the skillet so you can move straight through the build.
- Press before serving: Once the sandwich is closed, press down gently to set the layers, then let it sit for a minute before cutting or serving.
- Cook the bacon the way you like it: This is the texture you’re going to taste in every bite, so take it exactly where you want it before building.
- Slice the tomato evenly: Keep the slices uniform so the sandwich builds flat and eats the same from edge to edge.
- Season the tomato: A light pinch of salt and pepper is optional, but it can bring the tomato forward a bit more.
- Use a quality croissant: Start with a fresh, buttery croissant that slices cleanly and holds together once toasted.
Other recipes you’ll love
If you loved this breakfast sandwich recipe, give these other great sandwich recipes a try too!
Sausage and Egg Grilled Cheese Sandwich
Open-Faced Ham Breakfast Sandwich with Basted Eggs
BBQ Chicken Grilled Cheese Sandwich
Pulled Turkey BBQ Recipe
Easy Green Apple Grilled Cheese
Easy Gluten Free Chicken Salad Recipe
Egg BLT Croissant Sandwich
Ingredients
- 1 croissant
- 2 large eggs
- 2 teaspoons whole milk
- 1 tablespoon olive oil
- 3 slices thick cut bacon cooked to preference
- 2 slices tomato
- 1/3 cup shredded iceberg lettuce
- 2 tablespoons mayonnaise
Instructions
- Place the cut sides of the croissant down in a skillet or toaster oven and toast until lightly golden while keeping the outside soft.
- Crack the eggs into a bowl, add the milk, and whisk until fully combined and smooth.
- Heat olive oil in a skillet over medium-low heat, pour in the eggs, and cook undisturbed until they begin to set.
- Cook to your preference and fold into a layered shape.
- Place the folded eggs onto the bottom half of the croissant.
- Layer the bacon, tomato, and lettuce over the eggs.
- Spread mayonnaise on the top half of the croissant, close the sandwich, press gently, and serve.
Notes
- Cook eggs gently: Use medium-low heat to keep the eggs soft and prevent browning.
- Use thick cut bacon: It provides a better bite and holds up well in the sandwich.
- Choose ripe tomatoes: In-season tomatoes give the best flavor and texture.
- Adjust portions: Scale the egg and bacon amounts to match the size of your croissant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
