Mini Breakfast Croissant Sandwiches
10min
15min
5
435
Chef's Note
For a make-ahead option, assemble these sandwiches without the avocado, wrap in foil, and refrigerate overnight. In the morning, heat in a 350°F oven for 10 minutes. Add fresh avocado just before serving for the best texture and flavor.
Tags
Ingredients
10 each mini croissants
10 large eggs
15 slices bacon
10 slices cheddar cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large avocado
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Place 15 slices of bacon on a baking sheet lined with parchment paper. Bake for 12-15 minutes until crispy. Once done, place on paper towels to drain excess fat.
- 3
While bacon is cooking, melt 2 tablespoons of butter in a large non-stick skillet over medium heat.
- 4
Crack 10 large eggs into a bowl, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, and whisk until well combined.
- 5
Pour the egg mixture into the skillet and cook, stirring occasionally, until eggs are scrambled but still slightly moist, about 3-4 minutes. Remove from heat.
- 6
Slice the 10 mini croissants in half horizontally.
- 7
Slice 2 large avocados and divide evenly among the croissant bottoms.
- 8
Divide the scrambled eggs evenly among the croissants, placing on top of the avocado.
- 9
Place 1.5 slices of bacon on each sandwich.
- 10
Add 1 slice of cheddar cheese on top of the bacon for each sandwich.
- 11
Place the top halves of the croissants on the sandwiches.
- 12
Serve immediately, or wrap individually in foil for a grab-and-go breakfast.
Nutrition Information (per serving)
435
33g
49g
12g
Reviews (0)
No reviews yet
Be the first to review this recipe!