Bacon & Cheese Croissant Recipes


  • 1 tsp vegetable oil
  • 8 slices dry cured smoked streaky bacon, cut into 5cm pieces
  • 160g chestnut mushrooms, quartered
  • freshly ground black pepper
  • 160g cherry tomatoes, halved
  • 4 all butter croissant, split in half
  • 60g extra mature cheddar cheese, grated
  • 1 tbsp finely chopped chives


Calories columnFat columnSaturates columnSugars columnSalt column
448 per serving
22% %GDA
29g per serving
41% %GDA
13g per serving
55% %GDA
5g per serving
5% %GDA
2.00g per serving
33% %GDA


  1. Preheat the grill to high.

  2. Heat a frying pan until hot. Add the oil and bacon and stir fry for 3-4 minutes until golden brown and just beginning to crisp. Remove and place onto a kitchen paper lined plate.

  3. Add the mushrooms to the pan and fry for 2-3 minutes until just golden and tender, then season with black pepper and add the tomatoes.

  4. Heat through for 2 minutes then add the bacon and toss together.

  5. Place the croissant onto a grill tray and open up. Spoon the mushroom and bacon mixture over the bottom half of the croissant then scatter the cheese over the top.

  6. Place under the grill for 2-3 minutes until the cheese is bubbling and the tomatoes just softened.

  7. Remove and scatter with the chives, then flip the top of the croissant over the filling, and place onto a serving plate.