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hand holding a croissant breakfast sandwich

Blackstone Croissant Breakfast Sandwiches

Blackstone Croissant Breakfast Sandwiches have bacon, egg, cheese, and tomato in buttery, flaky croissants. These easy breakfast sandwiches are cooked on the Blackstone griddle (stovetop direction included), and are a fun and special way to change up your weekend breakfast.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 625 kcal


  • 8 small croissants sliced
  • 8 slices bacon
  • 4 slices Vermont white cheddar cheese 1 oz per slice
  • 8 slices tomato
  • 8 large eggs
  • half a stick of unsalted butter


Blackstone or griddle preparation

  • Prep and heat the Blackstone or griddle according to manufacturer instructions.
  • Cook the bacon, flipping regularly, until crisp. Transfer to plate or tray lined with paper towels.
  • Clean the bacon grease off the griddle and into the grease trap.
  • Lay the croissants, cut side down, on the griddle to quickly toast. Transfer to a warming rack (if available) or set aside. (*see Notes)
  • Hold the butter with the butter wrapper or a paper towel and use a circular motion to spread butter on the griddle to end up with a ~6-inch circle of hot melted butter. Crack an egg into the center, and cook egg as desired (lightly scrambled or over easy). Transfer egg to the bottom side of a croissant. (*see Notes)
  • On the egg, layer bacon, half a slice of cheese, tomato, and the top half of the croissant. Serve. Repeat the process to cook additional sandwiches.

Alternative stovetop preparation

  • Heat oven broiler to high heat.
  • While broiler is heating, cook the bacon in a large skillet over medium-high heat. Transfer to paper towels to drain.
  • Put the split croissants in a single layer, cut side up. Toast lightly under the broiler (*see Notes)
  • Heat a nonstick skillet over medium heat. Spread butter or spray cooking spray, and crack in an egg. Cook as desired (example, over easy), and transfer to the bottom half of a croissant.
  • On the egg, layer bacon, half a slice of cheese, tomato, and the top half of the croissant. Serve. Repeat the process to cook additional sandwiches.


See the body of this post for tips and suggestions not included in this recipe card.
Note the croissants will toast very quickly on the hot griddle or under the broiler because they are made with butter, so take care that they do not burn.
When cooking the eggs, I find it easy to make two at a time - so, 2 circles of butter, crack an egg in each, and cook. More than that at a time, and it gets too crazy.


Calories: 625kcal (31%) | Carbohydrates: 27g (9%) | Protein: 28g (56%) | Fat: 44g (68%) | Saturated Fat: 22g (138%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 430mg (143%) | Sodium: 1048mg (46%) | Potassium: 381mg (11%) | Fiber: 2g (8%) | Sugar: 8g (9%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword Blackstone breakfast sandwiches, croissant breakfast sandwiches, easy breakfast sandwiches, griddle breakfast ideas
Tried this recipe?Leave a comment below and let me know!