Bacon Egg And Cheese Maple Breakfast Croissant Food

BACON EGG AND CHEESE CROISSANT

Steps:

• Preheat the oven to 400 F.
• Prepare croissant sandwich: Line a large sheet pan with parchment paper. Slice the croissants in half and place them on the the sheet pan.
• Top each croissant with 2-3 slices of the cooked bacon (add more if you like).
• Crack eggs milk, salt and pepper into a large bowl. Whisk vigorously until the eggs are frothy smooth and combined.
• Over medium heat. Melt butter in a skillet. Do not let the butter bubble or it may burn. Swirl the pan around so that the butter can coat the entire skillet.
• Pour the eggs into the skillet and let them sit undisturbed until lightly set
• Take your spatula or whisk and stir gently then push eggs to the edge of the skillet.Let the eggs set for a bit again. Repeat the steps until the eggs began to curdle. Don't worry if the eggs are not fully set since it will finish cooking in the oven.
• Add shredded cheese all over the top of eggs. If you prefer you can use sliced cheese.
• Gently stir the eggs into the cheese but not so much that the cheese disappears into the eggs.
• To prepare the croissant sandwich, place equally amounts of eggs onto each croissant. Top with a bit more shredded cheese if you like.
• Place the other half of the croissant on top and bake for 5-10 minutes or until the cheese is melted.

BACON, EGG, AND CHEESE CROISSANT

Steps:

• Preheat oven to 400°F.
• Cut the croissants in half, lengthwise, splitting the top and bottom half. Place the bottom halves on a baking sheet.
• To the bottom half of each croissant, add a slice of cheese, 3 slices of bacon, and 1/4 of the Country Buttermilk Scrambled Eggs.* Top each with another slice of cheese. Cover with the top half.
• Brush the tops of the croissants with the egg wash and bake for five minutes, or until the cheese melts.

BACON, EGG AND MAPLE GRILLED CHEESE

Steps:

• Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.
• Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.
• Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.
• Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

BACON, EGG AND CHEESE BISCUIT

Steps:

• Preheat oven to 425 degrees.
• Spray a 6 cup muffin tin with non-stick cooking spray and set aside.
• In a small bowl, beat together the eggs and milk; salt and pepper to taste.
• Divide the egg mixture evenly between the prepared muffin tins and place in preheated oven.
• Bake for 8 to 10 minutes or until eggs are set; immediately sprinkle with grated cheese.
• Remove from muffin tin and allow eggs to cool completely.
• Split the biscuits and top each with a slice of the Canadian bacon.
• When the eggs are cooled, place one on top of each slice of bacon.
• Wrap in foil and freeze until ready to enjoy.
• When ready to reheat, place in the refrigerator the night before, in the morning, wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated, turning after 30 seconds.
• Please note that the microwave times are only estimates. Each microwave is different.