Croissant Sandwich Recipe with Bacon and Eggs

Full English croissants

  • serves 4
  • Easy

Check out our epic breakfast croissant recipe packed with super crispy bacon, baked beans and runny fried eggs. The perfect indulgent weekend treat for all the family



  • streaky bacon 16 rashers
  • croissants 4, cut in half horizontally
  • cheddar 100g, finely grated
  • baked beans 400g tin
  • Worcestershire sauce a few dashes
  • hot sauce a few dashes, plus extra to serve
  • eggs 4 (we used Burford Browns)
  • vegetable oil for frying


  • Step 1

    Heat the grill to high and cook the bacon, turning once, until really crisp. Heat the oven to 200C/fan 180C/gas 6.

  • Step 2

    Put the croissants onto a baking tray and divide the bacon, cheese and beans between the croissants bases, splashing some Worcestershire and hot sauce over each. Put on the tops and bake for 10-15 minutes or until the croissants are crisp, cheese melted and beans bubbling.

  • Step 3

    Fry the eggs in a little oil to your liking then drain on kitchen paper. Carefully remove the tops of the croissants, put on the eggs, replace the tops and serve.

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Nutritional Information

  • Kcals 817
  • Fat 52g
  • Saturates 21.2g
  • Carbs 39.2g
  • Sugars 7.7g
  • Fibre 6.8g
  • Protein 44.8g
  • Salt 5.3g