Croissant Breakfast Sandwich
Get a delicious start to your day with this buttery croissant breakfast sandwich, loaded with tender eggs, crisp bacon, and melty cheese.
- 1 croissant (sliced in half)
- 2 strips thick-cut bacon
- 1 tablespoon butter (or bacon grease, or both)
- 2 eggs (beaten)
- 1 slice mild cheddar cheese
- 1 pinch salt
Cook bacon in a skillet set over medium heat until crisp.
Lightly toast the interior of the croissant while bacon cooks.
Beat eggs and add a pinch of salt.
While bacon is cooking set a medium non-stick skillet over high heat and add butter. Once foaming add beaten eggs and swirl around the pan into a thin layer. Use a spatula to gently lift up the edges of the egg and tilt the pan to allow uncooked eggs to fill the void.
Once the top of the eggs are almost cooked thru, use a spatula to fold the egg in half, and then in half again, so it is in quarters. Remove from heat and top with cheese.
Place the folden egg on the bottom slice of the croissant and top with bacon. Add the top half of the croissant and serve.
Calories: 871kcal | Carbohydrates: 28g | Protein: 32g | Fat: 70g | Saturated Fat: 32g | Cholesterol: 473mg | Sodium: 1180mg | Potassium: 331mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1530IU | Calcium: 272mg | Iron: 3mg