Croissant breakfast sandwiches beat those dry English muffins any day.

That’s because buttery croissants make the best breakfast sandwiches.

There we said it.

Southern LIving Bacon-Egg-and-Cheese Croissant Sandwiches on a tray to serve

Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel

Heat-seekers can add a few dashes of hot sauce to take the sandwich to the next level, too.

12largeeggs

1/2cupwhole milk

1tsp.garlic powder

1/2tsp.black pepper

1/2tsp.kosher salt

2Tbsp.unsalted butter

6(3-oz.

)croissants, split

6(1-oz.

Southern Living Bacon Egg and Cheese Croissant Sandwich ingredients

Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel

)sharp Cheddar cheese slices

3cupsloosely packed baby arugula(about 3 oz.)

Hot sauce, for serving

Directions

Cook bacon:

Preheat oven to 400F.

Line a large rimmed baking sheet with aluminum foil.

Southern Living Bacon Egg and Cheese Croissant Sandwiches getting the bacon ready to cook

Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel

Arrange bacon in an even layer on foil.

Bake until browned and crisp, about 25 minutes.

Transfer bacon to a paper towel-lined plate to drain.

Southern Living Bacon Egg and Cheese Breakfast Sandwiches cooking the eggs

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Discard foil; set baking sheet aside.

Melt butter in a large nonstick skillet over medium.

Assemble breakfast sandwiches:

Arrange bottom halves of croissants on baking sheet.

Southern Living Bacon Egg and Cheese Croissant Sandwiches assembling the sandwiches before baking

Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel

Top each with 1 cheese slice, about 1/2 cup scrambled eggs, and 2 bacon slices.

Cover with top halves of croissants.

Remove croissant tops; place about 1/2 cup arugula on each sandwich.

Southern Living Bacon Egg and Cheese Croissant Sandwiches adding the arugula to the sandwiches

Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel

Replace tops, and serve with hot sauce.