Description
This Croissant Breakfast Sandwich is the perfect savory breakfast or brunch! Soft scrambled eggs, turkey bacon, and avocado on a toasted croissant with melted cheddar.
Ingredients
Units
Scale
- 4 large eggs
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp avocado or other cooking oil
- 4 slices of turkey bacon (or regular or vegan bacon)
- 2 tbsp butter
- 2 tbsp fresh chives (optional, sub spring onion)
- 2 croissants, sliced in half
- 1/2 cup grated cheddar cheese
- 1 avocado, mashed (or 1/2 cup guacamole, for serving)
Instructions
- Preheat your oven to 350F (175C). This recipe comes together very quickly so make sure you have everything ready before you start cooking.
- Add the egs, sea salt, black pepper, and garlic powder to a medium mixing bowl, and whisk well. Set aside.
- To cook the tukey bacon, heat a large pan over medium-high heat and add the cooking oil. (When using regular bacon, there's no need for cooking oil)
- Add the turkey bacon to the pan in a single layer and cook for about 2 minutes on each side or until lightly browned. Transfer to a large plate with paper towels to soak excess oil, and set aside.
- Add the butter to the same pan and lower the heat to low-medium. Slowly pour in the whisked eggs. Let them set for about a minute. Start moving them around the pan from the outside in using a rubber spatula. Scramble for about 5 minutes. Add the fresh chives towards the end of cooking if using. They should still be very soft scrambled and shiny. They will finish cooking in the oven.
- Add your croissants sliced in half to a baking sheet cut side up. Sprinkle grated cheddar on each slice.
- Add two slices of turkey bacon, and divide the scrambled eggs between the two croissants.
- Transfer the baking sheet to the preheated oven and bake for 4-5 minutes.
- Divide the mashed avocado or guacamole between the two sandwiches and top with the other half of the croissant. Enjoy while hot.
Notes
Guacamole: I usually use premade guacamole to save time and add more flavor. To make guacamole, mash 1 avocado together with finely chopped ½ small red onion, 1 finely chopped Roma tomatoes (seeds removed), the juice of ½ lime, sea salt, and pepper to taste.
Storing: These sandwiches are best made right before serving but if you have leftover sandwiches, you can store them in the fridge wrapped in foil or cling wrap for 24 hours.
