Bacon Egg n’ Cheese Croissant | Steph the Sommelier
Bacon Egg n’ Cheese Croissant
20 mins prepServes 4
Delicious bacon egg n' cheese croissants topped with a lemony hollandaise sauce! Perfect for brunch, especially with a classic OJ mimosa. The croissants are made from crescent rolls and filled with mozza, cheddar, and crispy bacon.
1: Lay out each dough triangle and top with shredded mozza, cheddar, and bacon.
2: Roll into croissants and place on a greased/lined baking sheet.
3: Optional: Freeze until you want to bake them.
4: If baking right away, bake at 400°F for ~15 minutes.
5: If baking from frozen, bake for ~20 minutes.
6: Melt butter over medium heat then add beaten eggs and salt.
7: Let sit until eggs start to solidify, then stir gently.
8: Remove from heat as soon as cooked.
9: In a small saucepan, melt butter; whisk together egg yolks, lemon juice, dijon mustard, and cold water.
10: Slowly add the egg mixture to the melted butter while whisking continuously until thickened.
11: Cut croissants in half lengthwise, spoon in eggs, close up, and drizzle with hollandaise sauce.
