Monday, April 8, 2013

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.

4 croissant rolls, sliced in half
4 oz pepper jack cheese, sliced
8 slices of bacon
10 eggs
4 Tbsp milk
salt and pepper

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!


No comments:

Post a Comment