Croissant Breakfast Sandwich Recipe

Whisk eggs, milk, salt, and pepper in a mixing bowl until well combined and slightly frothy.

Heat butter in a non-stick skillet over medium heat until it melts and starts to foam, approximately 1-2 minutes.

Pour whisked egg mixture into the skillet, using a spatula to gently fold and scramble eggs until they are soft, fluffy, and fully cooked without browning, about 3-4 minutes.

Remove scrambled eggs from skillet and set aside on a plate.

Using the same skillet, lightly toast croissant halves on medium-low heat until edges turn golden and crispy, approximately 1 minute per side.

Layer bottom croissant half with a slice of cheddar cheese, creating a base for the sandwich.

Distribute scrambled eggs evenly over the cheese, ensuring complete coverage.

Arrange two bacon slices on top of the eggs, allowing them to slightly overlap.

Optional: Add thin avocado slices for additional creaminess and texture.

Place another slice of cheese on top of the bacon if desired.

Crown the sandwich with the top croissant half and serve immediately while ingredients are warm and crisp.