25-Minute Honey-Glazed Bacon and Eggs
Flaky croissants are filled with creamy avocado, soft-scrambled eggs, aged white cheddar, and sweet-savory honey bourbon-glazed bacon, topped with fresh microgreens and tangy pickled onions. This breakfast sandwich is a quick, protein-packed, and flavor-rich way to start your day
Equipment
- 1 Nordic Ware Natural Aluminum Baking Sheet
- 1 All-Clad Stainless Steel Saucepan (2-Qt)
- 1 OXO Good Grips Silicone Basting Brush
- 1 Lodge Cast Iron Skillet (10.25”)
- 1 Mercer Culinary Millennia Chef’s Knife (8”)
Ingredients
- /4 cup pure honey
- 2 tablespoons bourbon omit for a non-alcoholic version, substitute with apple cider
- 8 slices thick-cut bacon
- 4 large buttery croissants
- 6 –8 large eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 1 tablespoon extra-virgin olive oil
- 4 slices aged white cheddar or your preferred cheese
- 1 ripe avocado thinly sliced
- Optional toppings: pickled onions fresh microgreens
- Salt and freshly ground black pepper to taste
Instructions
- Preheat and Prepare the Bacon Tray: Set your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the bacon slices in a single layer so they cook evenly without overlapping.
- Begin Baking the Bacon: Slide the baking sheet into the preheated oven and bake for about 10 minutes. This initial cook will help render the fat before glazing.
- Create the Honey-Bourbon Glaze: While the bacon bakes, place a small saucepan over medium heat. Pour in the honey and bourbon, stir, and bring to a gentle boil. Lower the heat to a simmer and cook for about 5 minutes, stirring occasionally, until slightly thickened and aromatic.
- Glaze and Finish Cooking the Bacon: Remove the bacon from the oven and carefully brush each slice generously with the warm honey-bourbon glaze. Return the tray to the oven and bake for 10–15 minutes more, or until the bacon turns deep golden and develops a caramelized, sticky coating.
- Prepare the Seasoned Soft Scramble: In a large mixing bowl, whisk together the eggs, garlic powder, thyme, smoked paprika, and basil. Heat the olive oil in a large skillet over medium heat. Pour in the egg mixture and gently stir with a spatula, allowing the curds to form slowly for a creamy texture. Continue until softly set, then season with salt and pepper to taste.
- Assemble the Sandwiches: Slice each croissant in half horizontally. On the bottom half, layer avocado slices, a portion of the scrambled eggs, a slice of cheddar cheese, and two glazed bacon slices. Add optional pickled onions and microgreens for extra flavor and texture. Top with the remaining croissant halves.
- Serve and Enjoy: Serve immediately while warm, allowing the cheese to melt slightly from the heat of the eggs and bacon.
Notes
- Glaze Variation: If you prefer a non-alcoholic version, swap bourbon with apple cider or orange juice for a tangy-sweet alternative.
- Bread Swap: Try whole-grain croissants or toasted brioche buns for a different texture and added fiber.
- Make-Ahead Tip: Cook and glaze the bacon in advance, store in an airtight container in the fridge, and reheat briefly before assembling.
- Dietary Adjustments: Use turkey bacon for a leaner option, or plant-based bacon for a vegetarian-friendly version.
- Serving Suggestion: Pair with a fresh fruit salad or mixed greens for a balanced breakfast plate.