Candied Bacon Croissant Sandwich
If you’ve been around for any amount of time you know how much I LOVE brunch. This Croissant Breakfast Sandwich is the perfect sweet and savory combo that will make your breakfast sandwich dreams come true! I’m going to show you how to make my candied bacon and my little “lazy-girl-gordan-ramsay” egg hack to get the PERFECT creamy scrambled eggs.
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00:00 It’s time for BRUNCH baby!
01:16 Ingredients
02:44 Making Candied Bacon
05:44 “Lazy Girl” Gordon Ramsay Egg Hack!
10:06 Let’s assemble this sandwich!
12:14 Let’s try it!
13:13 Thanks for watching, see you soon!
Candied Bacon Croissant Sandwich | Mila Martinico
PREP TIME
10 MINUTES
COOK TIME
20 MINUTES
TOTAL TIME
30 MIN
SERVINGS
2 SERVINGS
INGREDIENTS
1 LB Thick Cut Bacon
Sharp Cheddar Cheese
2 Croissants
4 Large Eggs
2 Tbsp Sour Cream
2 Tbsp Molasses
1/3 cup of Brown Sugar
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 pinch of nutmeg
1/4-1/2 tsp Smoked Salt
Butter
Maple Syrup
DIRECTIONS
On a baking sheet with a roasting rack, line up 1 lb of thick cut bacon strips. I like to put a line of parchment underneath the rack for easy cleanup and to easily pour my bacon grease into a jar for later. Preheat your oven to 425° F.
Take a basting brush and brush on the 2 tbsp of Molasses over your bacon, be generous!
In a small bowl, combine your 1/3 cup of brown sugar with 1 tsp of Garlic Powder, 1 tsp of Smoked Paprika and 1 pinch of Nutmeg. Mix this up with a fork and then generously sprinkle it on your bacon. Sprinkle the spice mixture up and down each piece of bacon with your fingers to make sure that each piece gets coated on top. Once each piece has a nice layer of seasoning, lightly sprinkle smoked salt across the slices. Use a light hand!
Once your bacon and oven is ready to go, pop it in for 10 minutes and check it.
Crack 4 large eggs into a bowl and whip. Add in 2 TBSPS of Sour Cream and whip together.
On medium high heat, in a shallow frying pan, add a few tbsps of butter and melt. Once the butter has melted, pour your eggs into the pan. Constantly scrape and move the edges of the pan to avoid forming a film. Move them constantly until they’re mostly cooked through and then turn off the heat. Stir them for an additional 30 seconds or so and then transfer them into a bowl to finish cooking out of the pan. Add a sprinkle of salt (to taste) once they’re in the bowl.
Check on your bacon and remove once it is nice and crispy and sizzling on the edges. Mine took about 14 minutes total.
Slice your croissants open, leaving a hinge, and fold 2 pieces of bacon on the bottom. I added a drizzle of maple syrup at this point to add just a little hint of sweetness to the croissant. Then slide half of the eggs onto the croissant and using a microplane, shred as much sharp cheddar cheese as your heart desires. Close up your sandwiches and enjoy!
Buon Appetito!
FOLLOW & TAG ME IF YOU MAKE THIS RECIPE, I’D LOVE A VIRTUAL TASTE!