Breakfast Croissants

One tradition that Nick brought with him from his family to our family is making and eating egg and bacon croissants for breakfast the morning of General Conference.  I had actually never had a croissant sandwich before I met Nick but they are super good!  Scrambled eggs, cheese, and bacon on a light flaky bun... who wouldn't love it?!?!  What makes it super good is the really thick bacon and cooking the eggs in some of the bacon grease.

INGREDIENTS

4 croissant rolls, sliced in half

4 oz pepper jack cheese, sliced

8 slices of bacon

10 eggs

4 Tbsp milk

salt and pepper

DIRECTIONS

Place bacon slices in a pan and cook over medium-high heat on both sides until browned and done.  Remove from pan onto a paper towel lined plate.  Drain off most of the grease leaving just enough so the pan is coated.

In a bowl whisk together eggs, milk, and salt and pepper.  Pour egg mixture into pan and scramble over medium-high heat until done.

Assemble the sandwiches by layering with cheese, bacon, and eggs.  Serve and enjoy!

–Melanie