Back Bacon and Egg Croissant

Back Bacon and Egg Croissant
  • Prep Time: 5
  • Total Time: 20
  • Servings: 4.0

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About this Recipe

Lean back bacon with a Dijon mustard glaze served with egg and cheese on a buttery croissant.


8 Slices Maple Leaf® Canadian Back Bacon
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) Pure maple syrup
4 Croissants, split in half horizontally
8 Eggs
½ cup (125 mL) Milk
Salt and pepper
1 tbsp (15 mL) Olive oil
4 Cheese slices


PREHEAT oven to 325°F (160°C). Line a baking sheet with parchment paper.

ARRANGE bacon slices on prepared baking sheet. Combine Dijon and maple syrup and brush bacon with the mixture to lightly glaze. Bake bacon in preheated oven for 8-10 minutes or until edges are crisp. Remove bacon and set aside.

DISCARD parchment paper and place croissant halves cut sides up on the baking sheet. Toast in oven 3-5 minutes.

WHISK eggs, milk, salt and pepper in a medium bowl. Heat oil in a large skillet over medium heat. Add egg mixture and cook stirring occasionally until eggs are completely set.

TOP each croissant with 2 slices back bacon, eggs and a slice of cheese. Serve warm.


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