Croissant Egg Sandwiches Food

CROISSANT BREAKFAST SANDWICH

Steps:

• Fry the eggs in hot oil according to your liking. Season with salt and pepper.
• Slice each croissant in half and toast on lowest heat. Add 1 slice of white cheddar on each bottom croissant half.
• Add the bacon, eggs, and avocado on top of the cheese. Then place the top half on top.

BAKED CROISSANT BREAKFAST SANDWICHES

Steps:

• Preheat oven to 350 degrees. Arrange bottom half of croissants in Ia single layer on a large rimmed baking sheet. Place one slice of ham and one slice of cheese on each croissant.
• In a medium bowl whisk together eggs, milk, salt, and pepper. Pour egg mixture into greased pan or skillet over medium-high heat. Cook for 2-3 minutes. Use a wooden spoon or a rubber spatula to gently stir the eggs, being sure to scrape the bottom of the pan as you are stirring so eggs cook evenly.
• Once eggs begin to look mostly cooked, stir in shredded mozzarella cheese until melted and combined, then finish cooking eggs to your liking. Remove from heat.
• Top ham and cheese with a large scoop of scrambled eggs. Top with second half of the croissant buns. Bake in preheated oven for 10 minutes or until cheddar cheese is melty and croissants are toasted.
• Serve immediately OR allow to cool completely before wrapping individually in plastic wrap and freezing. To reheat, unwrap, place on a paper towel and microwave for 1 minute or until heated through.

CROISSANT EGG SANDWICHES

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Arrange salami slices in 1 layer on a large baking sheet lined with parchment paper. Bake until edges are crisp and beginning to curl, 10 to 12 minutes.
• Transfer salami to a rack to cool, arranging it in 1 layer. (Slices will crisp as they cool.) Leave oven on and discard parchment paper.
• Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
• While croissants toast, whisk together eggs, milk, cream cheese, salt, and pepper until eggs are combined well (cream cheese won't blend into egg mixture completely).
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, scraping up cooked egg with a heatproof rubber spatula and letting raw egg run underneath, until egg is set, about 3 minutes. Season eggs with pepper.
• Assemble croissant sandwiches with arugula, eggs, and crisped salami.