Bacon Egg Cheese Breakfast Croissant Sandwich Chindeep 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. Slice croissants in half to create a top and bottom of each. layer on 1 scrambled egg, 1 slice of cheese, and optionally 1 slice bacon. if freezing for later, wrap in aluminum foil and label, then put in a zip top bag and put in the freezer. otherwise, preheat oven to 350 f. transfer assembled croissant to a baking sheet.
Croissant Breakfast Sandwich Simply Home Cooked 1. preheat the oven to 400°f and line a baking sheet with parchment paper. 2. cook the bacon on the tray in the oven for about 15 minutes. it should be crispy. 3. whisk the eggs with heavy cream, salt, and pepper until smooth and combined. scramble slowly with some butter until just set but still moist. 4. Top the eggs with the bacon and cheese slices. place the tops of the croissants on the sandwiches. melt the remaining 1 tablespoon of butter. using a pastry brush, brush the melted butter over the tops of the croissants. sprinkle about 1 4 teaspoon of poppy seeds over the top of each sandwich. Preheat oven to 350°f. cook the bacon in a skillet over medium heat, turning until crispy on both sides. transfer bacon to a paper towel lined plate and set aside. remove most of the fat from the skillet leaving about half a tablespoon then add the butter to melt. Preheat oven to 400°f. cut the croissants in half, lengthwise, splitting the top and bottom half. place the bottom halves on a baking sheet. to the bottom half of each croissant, add a slice of cheese, 3 slices of bacon, and 1 4 of the country buttermilk scrambled eggs.*. top each with another slice of cheese.
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