Croissant Breakfast Sandwich, Croissant Bacon Egg Sandwich
Buttery croissants with crunchy bacon and creamy eggs is the ultimate breakfast sandwich! Croissant is a perfect base to use for sandwiches because it has a light and airy texture that lets the sandwich filling shine. Enjoy this for breakfast bacon and egg sandwich, but no one is stopping you from eating this for lunch or dinner!
Ingredients
- 1 croissant
- 2 bacon strips more as desired
- 2 large eggs
- 1 tablespoon butter
- pinch salt
- Chin-Su Chili Sauce optional
Instructions
- Set your oven to 400 degrees Fahrenheit. Add 2 strips of bacon onto a baking pan to bake in the oven for 10-15 mins. The cooking time depends on the thickness of the bacon so be sure to keep an eye on it. It is done when it is golden brown. Once the bacon is done, remove it from the oven and place the bacon on a paper towel to let the bacon grease be soaked up.
- Heat a skillet on top of your stovetop. Make sure the heat is set to medium.
- Prep your eggs. Break them into a bowl and use a whisk or fork to beat the eggs until egg whites and egg yolks are fully broken up and mixed together and smooth. Add a pinch of salt and whisk.
- Once your skillet is warm, add in 1 tablespoon of butter to melt. Do not let the butter burn. Once the butter is melted pour eggs into the skillet. Keep stovetop heat to medium or medium low. Use a spatula and pull the cooked outer edges in towards the middle. Continue to move spatula around the skillet to cook eggs. Once eggs are no longer in liquid form in the skillet, you will want to quickly remove the skillet from the heated stovetop to prevent it from over cooking the eggs. Turn off heat.
- Slice 1 croissant sandwich in half the longs way. It is optional to toast the croissant in an oven to get a nice light toast on it.
- Now to assemble your sandwich. Layer the bottom slice halve of your croissant sandwich with your scrambled eggs. Place your baked bacon over the scrambled eggs. Squeeze a desired amount of Chin-Su chili sauce. Close the sandwich with the top halve.