Breakfast Stuffed Croissants

This breakfast croissant stuffed with eggs, bacon, and cheese seamlessly marries the hardiness of a classic breakfast with the satisfying fullness of dinner, making it an impeccable choice for either mealtime. Rooted in the comforting familiarity of a scrumptious croissant, the dish offers layers of flavors and textures, from the fluffy, interior to the savory scramble of eggs, the crunch of bacon, and the melty allure of cheese. For those mornings when you crave something more substantial than the usual breakfast fare, this dish delivers. Conversely, on evenings when the nostalgia of breakfast flavors beckon, turning to this recipe for a "breakfast for dinner" experience feels both indulgent and comforting. The versatility and wholesomeness of this meal make it a delightful culinary adventure, irrespective of when you choose to indulge. 

Serving size: 2 people
Time: 1 hour


  • 2 large croissant, cooked
  • 4 eggs
  • 4 strips of bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter or olive oil
  • 1 teaspoon [Not So] SIMPLE SPICE
  • Garnish: chopped chives  


  1. Preheat your oven to 500 degrees.
  2. Cut a slit lengthwise on the top of each croissant so you can stuff it, being careful not to cut all the way through.
  3. Scoop out some of the croissant to make room for the filling, leaving a 1/4-inch border. 
  4. In a skillet, scramble the eggs until they're almost set but still a bit runny. Season with ½ teaspoon SIMPLE SPICE
  5. Divide the scrambled eggs between the two croissants, stuffing them inside the cavities.
  6. Sprinkle the crumbled bacon over the eggs.
  7. Top with shredded cheddar cheese.
  8. Place the stuffed croissants on a cookie sheet lined with foil into the oven.
  9. Broil for 2-3 minutes or until the cheese is melted and slightly golden. Top with chives and enjoy!