Recipe courtesy of Grub
Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 275 degrees F. Lightly coat a griddle or large nonstick skillet with oil and preheat over medium-high heat until hot. 

Whisk 6 of the eggs with the salt to blend well. Whisk in the cream, simple syrup and cinnamon. Test the griddle temperature by dropping a bit of the batter onto it; if it sizzles, the griddle is ready. Dip the croissant halves, one at a time, into the batter and place gently onto the griddle without overcrowding. Fry until golden brown, about 3 minutes, and then flip and fry the other side. Repeat with remaining croissant halves, if necessary. At this point, you can place the cooked croissants onto a baking sheet and keep warm in the oven while you prepare the eggs. 

Wipe out the griddle and set over medium-low heat. Melt the butter on the griddle. Crack the remaining eggs into a medium bowl, add the milk and beat to incorporate. Pour the eggs onto the griddle and gently scramble. When they are almost cooked through, turn off the flame, sprinkle on the cheese and blend into the eggs. Season with salt and pepper. 

Divide the scrambled eggs among the croissant bottoms and top each with 2 slices of crispy bacon and the remaining croissant tops. Serve with a side of the maple syrup and enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Fried Egg Sandwich

Recipe courtesy of Claire Thomas

Cloud Eggs

Recipe courtesy of Food Network Kitchen

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Egg Rolls

Recipe courtesy of Food Network

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Eggs Benedict

Recipe courtesy of Alton Brown

Eggs Benedict

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword