Asparagus, Bacon, and Egg Croissants

12 servings
45 min

Asparagus, Bacon, and Egg Mini Croissants are the perfect Spring brunch recipe. Simple to make and delicious. Add these to your Easter menu.

How to Make Asparagus, Bacon, & Egg Croissants


  • 12 Slices Bacon
  • 6 Hard Boiled Eggs
  • 1 Lb. Thin Asparagus
  • 12 Mini Croissants
  • 1 Tablespoon Olive Oil
  • Salt/Pepper
  • ½ Cup Mayonnaise
  • 1 Tablespoon Fresh Lemon Juice
  • 1-2 Tablespoons fresh dill, chopped

This recipe calls for sauteed asparagus, hard-boiled eggs, and cooked bacon. I am going to show you my go-to methods for cooking both hard-boiled eggs and bacon that come out perfect every time!

Foolproof Hardboiled Eggs

OK, after years of overcooking or undercooking hardboiled eggs I am 100% onboard with the Instant Pot method! It’s called the 5-5-5 method.

This translates into cooking on high pressure for 5 minutes, shutting off the Instant Pot and leaving the eggs in for another 5 minutes, and then removing the eggs and putting them in a bowl of super cold water for 5 minutes.

If your Instant Pot has the “egg” setting just hit that and it will automatically do high pressure for 5 minutes.

The best part of using this way of cooking hard-boiled eggs is that the shells come off soooo easily!! All you need to do is put them on a cutting board and roll them under the palm of your hand and the shells come right off!

Once the eggs are cooked and the shells are removed it is time to slice the eggs. The easiest way is with an egg slicer…these things are also a must-have for slicing strawberries!

Cook the Bacon

Alright, let’s say I am a bacon expert! After years of having crowds of teenage boys here on the weekends, I have cooked alotta bacon!! Have you ever seen how much food a bunch of 6+ foot teenage athletes can throwback??? I’m shaking my head as I type this….

This recipe calls for about 12 slices of bacon but I always just cook a pound.

Preheat your oven at 375° and cover 2 half-sheet pans with aluminum foil.

Next lay the bacon slices on the sheet pan and bake for 10-15 minutes depending on how you like your bacon cooked. I have half the house who likes crispy and half that likes not so crispy so I usually do a tray of both.

Remove the bacon from the baking sheets onto a plate covered with paper towels to absorb the excess bacon fat and set aside.

What I love about the oven cooking method for bacon is that clean-up is easy…just wait for the bacon grease to cool a bit before bunching up the foil and tossing it and the bacon pieces stay nice and long!

Cook the Asparagus

To make these asparagus, bacon, & egg croissants you want to look for thin stalks of asparagus...the kind I would otherwise complain about when I’m shopping in the produce dept (ask my husband how many times I picked up asparagus bundles and shook my head). Thick asparagus will be just too much for these little sandwiches..

After you rinse and dry your asparagus stalks snap off the ends leaving the tender top section.

Add a tablespoon of olive oil to a large skillet over medium heat, add the asparagus, and season with salt and pepper.

Cook until the asparagus is tender, about 6 minutes depending on the size of your stalks.

Herb Mayonnaise

This herb mayonnaise has a bright flavor thanks to fresh lemon juice and fresh dill.

In a small bowl add ½ cup of mayonnaise, 1 tablespoon of fresh lemon juice, and 1-2 tablespoons of fresh dill (depending on how much you like dill..I am on the 1 tablespoon end)

Whisk the ingredients together.

Assemble the Croissants

Now it’s time to put the mini croissants together! Slice the mini croissants down the middle lengthwise. Spread the herb mayonnaise on both sides of the croissant.

Next, add slices of the hard-boiled eggs, bacon, and asparagus spears. Sprinkle with more fresh dill. Close the croissants and arrange them on a serving platter.

You will probably have eggs, asparagus, and bacon leftover depending on the size of the croissants you are using.

Serve and enjoy!

Here are a couple of my recipes that would be great to add to your brunch table!


This recipe is delicious! I think it tastes better than the Starbucks lemon bread that everyone loves!


If you grew up in New England you probably remember Jordan Marsh department store and their bakery. These muffins taste just like the famous originals!

Asparagus, Bacon, and Egg Croissants
Recipe details
  • 12  servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 12 Slices Bacon
  • 6 Hard Boiled Eggs
  • 1 Lb. Thin Asparagus
  • 12 Mini Croissants
  • 1 Tablespoon Olive Oil
  • Salt/Pepper
  • ½ Cup Mayonnaise
  • 1 Tablespoon Fresh Lemon Juice
  • 1-2 Tablespoons fresh dill, chopped

Cook 6 hard-boiled eggs and slice
Cook bacon in a 375 oven for 10-15 minutes on aluminum foil-lined baking sheets. Remove from pan onto paper towel lined plate to absorb excess grease.
Break off woody ends of the asparagus stalks. Saute in a pan with 1 tablespoon of olive oil for 6 minutes or until tender
In a small bowl whisk together 1/2 cup mayo, 1 tablespoon of fresh lemon juice, and 1-2 tablespoons of fresh dill.
Slice mini croissants lengthwise. Spread mayo on both sides, add slices of egg, bacon, and asparagus.
Jennifer Howard| Cottage On Bunker Hill
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