Copycat Dunkin’ Bacon, Egg & Cheese Croissant

Why You’ll Love This Recipe

• Classic drive-thru flavors with better ingredients and fresh-from-the-pan crispness.
• Layered for maximum melt—American cheese hugs the hot egg so every bite is gooey.
• Pressing warms the croissant until flaky but not squashed, just like the store-bought vibe.
• Easy to customize—spicy, sweet, extra bacon, or a different cheese.

Grocery List

• Produce: Chives (optional)
• Dairy: Eggs, American cheese, unsalted butter
• Pantry: Large butter croissants, thick-cut bacon, kosher salt, black pepper, neutral oil or nonstick spray, hot sauce or maple/hot honey (optional)

Full Ingredients

For the Sandwiches

• 2 large butter croissants (3–3.5 oz each), split horizontally
• 4 slices thick-cut bacon (about 4 oz)
• 2 large eggs
• 2 slices American cheese (about 1.4 oz total)
• 1 tbsp unsalted butter, softened, divided (for croissants)
• 1 tsp unsalted butter (for the eggs)
• 1 tsp water (to steam-set egg whites)
• 1/8 tsp kosher salt (a pinch), plus more to taste
• 1/8 tsp freshly ground black pepper (a pinch)
• Neutral oil or nonstick spray as needed

Optional Finishes & Garnishes

• Hot sauce or ketchup, to taste
• Maple syrup or hot honey, 1–2 tsp per sandwich
• 1 tsp minced fresh chives

Step-by-Step Instructions

Step 1: Crisp the bacon

Skillet method: Place the bacon in a cold skillet. Set over medium heat and cook, turning occasionally, until deeply crisp, 8–10 minutes. Transfer to paper towels to drain.

Oven method (hands-off): Preheat to 400°F. Arrange bacon on a rack set over a foil-lined sheet pan. Bake 12–15 minutes until crisp. Drain on paper towels.

Step 2: Prep the croissants and heat your press/pan

Split the croissants horizontally. Lightly spread the cut sides with the softened butter. If using a panini press, preheat it to 375°F. If using a skillet, place a large skillet or griddle over medium heat and have a second pan or a heavy lid ready to use as a weight for pressing.

Step 3: Fry the eggs, diner-style

Heat a small nonstick skillet over medium heat and add 1 tsp butter. Crack in the eggs. For a classic fast-food texture, gently pierce the yolks with a spatula to spread them slightly. Season with a pinch of salt and pepper. Cook until the edges set, 1–2 minutes. Add 1 tsp water to the pan and cover for 30–45 seconds to steam-set the tops. Flip and cook 20–30 seconds more, just to fully set.

Step 4: Assemble the layers

On the bottom half of each croissant, place 1 slice American cheese. Top with 1 fried egg, then 2 crispy bacon slices, and close with the croissant tops. The hot egg will start melting the cheese immediately.

Step 5: Press and melt until flaky and oozy

Panini press: Place the sandwiches in the press and cook at 375°F for 2–3 minutes until the croissants are hot and lightly crisped and the cheese is visibly melted.

Skillet press: Warm the sandwiches in a skillet over medium heat. Press with a second pan or a weighted lid for 2–3 minutes per side, until golden, flaky, and the cheese is melty. Avoid smashing; just apply gentle, even pressure.

Step 6: Finish and serve

Rest the sandwiches 1 minute so the cheese settles. If you like, drizzle with 1–2 tsp maple or hot honey, add a dash of hot sauce, and sprinkle with chives. Serve immediately while the croissant is delicate and the cheese is oozy.

Pro Tips

• For neat, perfectly round eggs, use an oiled 3–3.5 inch egg ring; it matches croissant size nicely.
• Place cheese directly against the hot egg—this ensures fast, even melting.
• Day-old croissants crisp up beautifully; super-fresh ones can be more fragile when pressed.
• Don’t over-press: gentle pressure keeps the croissant flaky instead of dense.
• Cook bacon from a cold start in the skillet to reduce curling and render more evenly.

Variations

• Maple-Pepper Bacon: During the last 3 minutes of cooking, brush bacon with 2 tsp maple syrup and sprinkle with 1/4 tsp freshly cracked black pepper.
• Spicy Kick: Spread 1–2 tsp sriracha mayo on the croissant before assembling, or drizzle with hot honey after pressing.
• Sausage, Egg & Cheese: Swap bacon for two small breakfast sausage patties; cook to 160°F internal, then proceed as written.

Storage & Make-Ahead

Cook bacon up to 4 days in advance; refrigerate airtight and re-crisp at 375°F for 4–5 minutes. For short-term make-ahead, assemble sandwiches, wrap in parchment then foil, and refrigerate up to 1 day. Reheat in a 350°F oven for 8–10 minutes, then press 1–2 minutes to refresh flakiness. For freezing, wrap tightly and freeze up to 1 month; reheat at 325°F for 20–25 minutes (or microwave at 50% power for 1–2 minutes, then crisp in a skillet 1–2 minutes per side). Croissants are delicate, so fresh-pressed is best when possible.

Nutrition (per serving)

Approximate: 580 calories; 33 g carbs; 22 g protein; 37 g fat; 1 g fiber; 1,000–1,200 mg sodium. Values will vary by croissant size and bacon brand.