Egg Breakfast Sandwich
A delicious, buttery, savory and protein packed breakfast sandwich!
Ingredients
- 8 eggs
- 1/4 cup milk
- 1 tsp fine sea salt
- 1/2 tsp pepper
- 2 cups shredded Colby jack cheese
- 9 slices bacon
- 8 croissants
Instructions
- Preheat the oven to 400 degrees
- Line a cookie sheet with aluminum foil, and place the bacon in a single layer on the pan.
- Bake the bacon until fully cooked and even a bit crispy. Depending on the bacons cut it will take 20-30 minutes. While the bacon is baking, cook the eggs.
- In a bowl, whisk the eggs, add the milk, salt and pepper.
- Place a fry pan on the stove top and medium heat, spray with non stick spray or butter.
- Pour the egg mixture into the fry pan. Scramble with a metal spatula and allow the eggs to fully cook.
- Add the shredded cheese and stir it into the eggs. Turn off the stove top and allow the cheese to melt on the heat of the eggs.
- When the bacon is done, chop it up and stir it into the egg mixture.
- Cut each croissant in half to open them up like a sandwich. Spoon equal amounts of the egg mixture into each croissant.
- Line the finished croissant sandwiches on a cookie sheet
- Turn the oven off from the bacon, while the oven is still warm, put the cookie sheet into the oven with all the finished sandwiches.
- Allow the sandwiches to warm up in the oven for 5-10 minutes. Keep an eye on the croissants, if your oven is still too hot it may burn the tops.
- Remove and serve warm!
Nutrition
Calories: 402kcal Carbohydrates: 27g Protein: 14g Fat: 26g Saturated Fat: 11g Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 0.05g Cholesterol: 219mg Sodium: 739mg Potassium: 190mg Fiber: 2g Sugar: 7g Vitamin A: 684IU Vitamin C: 0.1mg Calcium: 57mg Iron: 2mg