Bacon and Egg Croissant Sliders
Breakfast just got a whole lot more delicious! These Bacon and Egg Croissant Sliders are filled with fluffy Utopihen eggs, crispy Applewood smoked bacon, melty Swiss cheese, and a little Dijon mustard, all tucked into buttery croissants. They’re quick and easy to make, and they’re perfect for a weekend breakfast, brunch, or making ahead for busy mornings!
Prep Time
20 Mins
Cook Time
9 Mins
Serves
28
Ingredients
- 16 Large Utopihen Free Range Eggs, scrambled.
- 1 Tbsp olive oil
- 12 small croissants
- 12 slices of Swiss cheese
- 12 slices of applewood smoked bacon, cooked
- Dijon Mustard
- Salt and Pepper
Preparation
- Preheat oven to 400º F.
- Cut each croissant in half horizontally
- Lay bottom halves in 9×13 pan
- Crack open eggs in a large bowl and whisk until mixed.
- Scramble eggs by heating oil in a pan on medium heat. Once oil is hot add the whisked eggs. Gently stir the eggs as they cook, periodically scraping the bottom of the pan. Remove from heat and set aside.
- Smear dijon mustard on the top halves of the croissants and set aside.
Assemble:
- Place a scoop of scrambled eggs on each croissant bottom.
- Sprinkle with salt and pepper.
- Break each piece of bacon in half and place on top of eggs.
- Put a slice of Swiss cheese on top of bacon.
- Top with top half of croissant.
- Place in oven and bake for 3-4 minutes or until cheese is melted.
Notes:
Cheese will hang over the edges of the croissant, this is good. It will melt over the edges of the each slider.
Croissants can be placed together snuggly in the pan.
This recipe makes 12 sliders. You can adjust quantities for more or less as needed. Estimate 4 eggs per 3 sliders.
