Bacon, Egg, and Cheese Croissant French Toast

A delicious twist on traditional French toast using a croissant, filled with bacon, scrambled eggs, and cheese, topped with maple syrup.
A delicious twist on traditional French toast using a croissant, filled with bacon, scrambled eggs, and cheese, topped with maple syrup.

Ingredients
Main Ingredients
- 1piecestale croissant
- 1pieceegg
- 2tbspmilk
- 1dashcinnamon
- 1piecebacon
- 1piececheese
- 1piecescrambled eggs
- 1serving maple syrup
How to make Bacon, Egg, and Cheese Croissant French Toast
Preparation
In a bowl, whisk together the egg, milk, and cinnamon.
Slice the stale croissant in half and dip it into the egg mixture, ensuring it is well coated.
In a skillet, cook the bacon until crispy.
Remove the bacon and in the same skillet, toast the croissant halves until golden brown.
Layer the scrambled eggs, bacon, and cheese between the croissant halves.
Serve warm with maple syrup drizzled on top.
Tips & Tricks
Using a stale croissant helps absorb the egg mixture better, resulting in a richer flavor.
FAQS
Can I use fresh croissants instead of stale ones for this recipe?
While stale croissants are preferred for better absorption of the egg mixture, you can use fresh croissants. Just be careful not to soak them too long to avoid them becoming too soggy.
What type of cheese works best for this recipe?
Cheddar cheese is a popular choice for its flavor, but you can also use Swiss, American, or any cheese that melts well and complements the bacon and eggs.
Can I make this recipe vegetarian?
Yes! You can omit the bacon and use a vegetarian cheese option. You can also add vegetables like spinach or bell peppers for extra flavor.
What can I substitute for milk in the egg mixture?
You can use any non-dairy milk, such as almond milk, soy milk, or oat milk, as a substitute for regular milk in the egg mixture.
How can I store leftovers of this dish?
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
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