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Bacon Egg Cheese Croissant
Golden toasted croissant topped with bacon, melty cheddar cheese, egg, lettuce, tomato and spicy mayo.
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Ingredients
- 4 Croissants
- 8 slices Thick Cut Bacon
- 8 slices Tomato
- 4 Eggs
- 4 slices Cheddar Cheese
- 4 large Butter Lettuce Leaves
- ¼ cup Mayonnaise
- 1 teaspoon Sriracha
Instructions
- Slice croissants in half and lightly toast (optional).
- In a small bowl, whisk together mayonnaise and sriracha.
- Heat a large skillet to medium-high heat. Cook bacon for a few minutes on each side until nice and crisp. Remove bacon from skillet and transfer to paper towel to remove excess grease.
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Wipe the skillet you cooked the bacon in clean with a paper towel. Heat a large skillet over medium heat and add a tablespoon of butter. Move butter around the skillet to coat bottom.
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Crack eggs into the hot buttered skillet giving each egg a little room. Pop the yolk – for an over hard egg. Let cook for a couple minutes. Flip egg over and place a slice of cheddar cheese on top of each egg. Turn off heat and cover the skillet with a lid until cheese is melted.
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Arrange breakfast croissant sandwiches: Spread a tablespoon of spicy mayo on each croissant, top with an egg, 2 slices bacon, lettuce and 2 sliced tomatoes. Enjoy!
Nutrition
Calories: 771kcal | Carbohydrates: 30g | Protein: 24g | Fat: 61g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 272mg | Sodium: 988mg | Potassium: 452mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1816IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 3mg
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