Ingredients
Equipment
Method
- Preheat the oven to 350℉. Line a sheet pan with parchment paper and set aside.
- Slice the croissants in half and place on the prepared sheet pan. Toast in the preheated oven for 5-10 minutes, or until golden brown.
- Cook the turkey bacon in a skillet until crisp.
- Melt the butter in a skillet over high heat until bubbly and extremely hot.
- In a medium bowl, crack the eggs and pour in the half and half. Season with salt and pepper.
- Pour the egg mixture into the hot skillet and reduce the heat to medium. Stir with a rubber spatula to break up the eggs as they cook.
- Remove the pan from heat when the eggs are golden brown and still look a little soft.
- Add a slice of cheese to the bottom of each toasted croissant on the sheet pan.
- Top each croissant with a strip of bacon.
- Divide the scrambled eggs evenly between the bottom halves of the croissants.
- Transfer the sandwiches back to the oven and bake for 10-15 minutes or until toasty and the cheese is melted.
- Enjoy immediately after removing from the oven.
Nutrition
Notes
For added variation, consider using crispy pancetta or vegetables. Store leftovers in an airtight container and reheat in the oven.