English6 min
Breakfast croissant sandwich
One pan. Bacon and sausage about 4 to 5 minutes a side. Eggs 5 to 6 minutes.
Keeps: Fridge 2d · Freezes. Freeze pancakes in a stack with a scrap of parchment between them.
1
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
392
Calories
392 kcal in this batch
Protein
10.6 g
Fat
24.5 g
Carbs
31.6 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Method
- 1
Do not buy a frozen croissant. The finished sandwich can be frozen.
- 2
Do not add salt. There is enough salt in the food.
- 3
Cut the bacon in half.
- 4
Cut the sausage patty in half and put one half on each side.
- 5
Lay the bacon in about a 2 1/2 to 3 inch square.
- 6
Cook the bacon and the sausage about 4 to 5 minutes a side, until brown.
- 7
Cheese goes on the meat.
- 8
Pour the eggs in around the edge.
- 9
The croissant goes on top of the eggs.
- 10
Cook the eggs 5 to 6 minutes, until they are sturdy, then flip the whole sandwich.
- 11
A couple of slices of cheese go on.
- 12
Fold in the sides.
- 13
Tomatoes and mayonnaise go on.
- 14
Ranch, pepper, and onion go in.
Cook's notes
A larger egg may take 3 instead of 2.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
Rate this dish
No ratings yet.
Ratings are part of Savor+.
Comments
No comments yet. Be the first to report back.