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Bacon & Egg Mini Breakfast Croissants

I love going out for a good breakfast on Sunday mornings. But when March Madness rolls around, I park it on the couch, watching basketball and picnic-ing on my coffee table. Today I am serving up these bacon & egg breakfast croissants. Cheat day breakfast food at it’s best! Enjoy with a bloody mary and good luck with those brackets, Hungry Fans!

Directions:

1. Preheat your oven to 400 degrees F.

2. Place your bacon slices on a parchment paper-lined sheet tray. Bake in the oven for 20 minutes, until crispy. Remove from the oven and set aside.

3. Melt the butter in a small skillet over medium-high heat. Crack your egg into the skillet, careful not to break the yolk. Quickly fry the egg, about 3-5 minutes. Season with salt and pepper to taste.

4. To serve, sandwich your bacon and egg in between the croissant halves.

Optional: add cheese and avocado as well. (If using cheese, melt the cheese onto the croissant in a toaster, oven, or microwave first).

RECIPE FROM ADIA BENSON
Although her career took her to a kitchen, she has remained a sports fan and finds any opportunity to host friends and family around a game. She has worked for the likes of Thomas Keller, Martha Stewart and in culinary innovation for two years at gravitytank in Chicago. She currently lives in Lake Forest, IL with her fiancé, Alex, and puppy, Paisley, and works at Prime Publishing overseeing the production of culinary content for web platforms and testing recipes that will be published in cookbooks beginning in 2017.
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