Breakfast Croissants

Buttery, flaky croissants, layered with seasoned egg, crispy bacon, bright cheese, and creamy avocado are my favorite breakfast sandwiches. They’re easy to make, and pack in protein, some fats and carbs to keep me full and fueled.

Ingredients:

2 Croissants

4 slices uncured Bacon

4 Eggs

½ Avocado thinly sliced

Colby Cheese, crumbled

Pinch of Sea Salt

Pinch of Pepper

Pinch of ground Paprika

Mayonnaise

Pat of unsalted butter

Supplies:

Cutting board

Serrated knife

Butter knife

Two Skillets

Spatula

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Directions:

Cook bacon slices in skillet on medium heat until just crispy. Move to paper towel to drain excess grease. In second skillet, drop in a pat of butter and bring skillet to medium heat. Add eggs and pop yolks. Sprinkle with a pinch each of salt, pepper and paprika. Flip eggs and cook through. While bacon and eggs are cooking, start assembling sandwich. Use a serrated knife to cut croissants horizontally. Spread mayonnaise on top and bottom halves of croissants. Layer eggs on bottom, Colby cheese crumbles, bacon slices, then avocado. Close your sandwich and admire that thing of beauty…ok, now take a bite!

Tips:

I buy Colby cheese by the block and cut off slices and crumble it myself to save on cost versus buying shredded or sliced cheese. Layer the cheese between the hot eggs and bacon to help it melt.