Ultimate Croissant Breakfast Sandwich (Print Version)
# Ingredients:
01 -
2 large croissants
02 -
4 large eggs
03 -
2 tablespoons unsalted butter
04 -
4 slices cheddar cheese
05 -
4 slices cooked bacon
06 -
1 cup fresh spinach
07 -
Salt, to taste
08 -
Black pepper, to taste
# Instructions:
01 -
Preheat the oven to 175°C. Arrange croissants cut-side up on a baking tray and toast for 5–7 minutes until lightly crisp.
02 -
Whisk eggs thoroughly in a bowl with salt and black pepper until well blended.
03 -
Melt butter in a non-stick skillet over medium heat. Pour in the eggs and gently scramble for 3–4 minutes, stirring continuously, until just set and still creamy.
04 -
Slice toasted croissants in half horizontally. Place 2 slices of cheddar cheese on each bottom half.
05 -
Top each with 2 slices of cooked bacon, a generous portion of scrambled eggs, and fresh spinach.
06 -
Close with the top halves of the croissants. Serve promptly while warm.
# Notes:
01 -
Select high-quality, buttery croissants for enhanced flavor and texture.
02 -
To achieve creamy eggs, cook gently over low to medium heat and avoid over-scrambling.
03 -
Lightly toasting the croissants helps prevent a soggy texture.
04 -
For variety, substitute bacon with ham or sausage, swap in Swiss or Gruyere cheese, or include sautéed mushrooms, onions, or peppers.
05 -
For vegetarian preparation, omit bacon and increase the quantity of vegetables.
06 -
Fully assemble sandwiches in advance for meal prep, refrigerate up to 24 hours, then reheat before serving.