bacon egg & cheese breakfast croissant sandwich

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A wonderfully simple, cheesy, bacony, breakfast sandwich! I start with a big, buttery croissant, a little garlic aioli, a cheesy omelet, hot sauce and bacon! This goes together in no time so it’s easy enough to serve on busy mornings.

Tip: To make this even faster, you can use precooked bacon that only requires a little heating up in the microwave before serving.

for one sandwich:

one big, fresh bakery croissant

1 Tablespoon real mayonnaise

1/2 teaspoon fresh minced garlic

2 large eggs

1 Tablespoon water

1 to 2 teaspoons butter

1 to 2 oz. grated cheddar cheese

your favorite hot sauce

2 to 3 slices crispy bacon

Split croissant and place it on a plate. Mix the mayonnaise with the garlic and spread it on the top and bottom (inside) of the croissant.

Heat butter in a nonstick skillet over medium heat, swirl pan to evenly coat. In a medium bowl, whisk the eggs and water until frothy. Pour eggs into hot pan. Swirl so the eggs coat the bottom of the pan in a thin layer. Once the eggs are almost completely dry, top with the cheese. Cook a little longer, fold omelet in half and then over again so it fits on your sandwich. Place it on the bottom half of the croissant. Top with some hot sauce and crispy strips of bacon, and finally the top of the croissant. Serve immediately.




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