Cheesy Eggs Bacon Croissant Sandwich Recipes

BACON EGG AND CHEESE CROISSANT

Steps:

• Preheat the oven to 400 F.
• Prepare croissant sandwich: Line a large sheet pan with parchment paper. Slice the croissants in half and place them on the the sheet pan.
• Top each croissant with 2-3 slices of the cooked bacon (add more if you like).
• Crack eggs milk, salt and pepper into a large bowl. Whisk vigorously until the eggs are frothy smooth and combined.
• Over medium heat. Melt butter in a skillet. Do not let the butter bubble or it may burn. Swirl the pan around so that the butter can coat the entire skillet.
• Pour the eggs into the skillet and let them sit undisturbed until lightly set
• Take your spatula or whisk and stir gently then push eggs to the edge of the skillet.Let the eggs set for a bit again. Repeat the steps until the eggs began to curdle. Don't worry if the eggs are not fully set since it will finish cooking in the oven.
• Add shredded cheese all over the top of eggs. If you prefer you can use sliced cheese.
• Gently stir the eggs into the cheese but not so much that the cheese disappears into the eggs.
• To prepare the croissant sandwich, place equally amounts of eggs onto each croissant. Top with a bit more shredded cheese if you like.
• Place the other half of the croissant on top and bake for 5-10 minutes or until the cheese is melted.

CHEESY EGGS & BACON CROISSANT SANDWICH

Steps:

• Heat oven to 325ºF.
• Place Canadian bacon in single layer on foil-covered baking sheet. Bake 8 to 10 min. or until edges are crisp and begin to curl. Drain bacon on paper towels; discard foil.
• Arrange croissants, cut sides up, on same baking sheet. Bake 3 to 5 min. or until cut sides are golden brown.
• Meanwhile, whisk eggs and milk until blended. Cook in medium skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until eggs are set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
• Fill croissants with bacon, eggs and cheese to make 4 sandwiches.

QUICK AND EASY BACON, EGG AND CHEESE

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

BACON EGG SALAD CROISSANTS

Steps:

• In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.