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Submitted by B.P.Oliver

Breakfast Croissant

A tasty breakfast sandwich that will leave you sated yet not stuffed, great for a brunch or lunch as well."


• 3 large eggs
• 2 croissants
• 4 bacon rashers
• 1/4 tsp thyme
• 1/4 tsp dill weed
• 2 thin slices Vidalia onion, cut in half crosswise
• 6 thin slices tomato
• 4 tsp shredded Romano cheese
• Salt and pepper to taste
• 1 tbsp olive oil


Heat olive oil in frying pan over medium heat. Cook bacon rashers full (do not cook until crisp). Set aside (do not drain pan)

In a bowl beat eggs until smooth, add thyme and dill weed. Scramble in frying same frying pan as rashers until fully cooked

Slice croissants and place 2 rashers on each then layer 1 slice of onion, scrambled eggs, 3 tomato slices. Sprinkle 2 tsp of Romano cheese on each, salt and pepper to taste.

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Nutritional Information
Per Serving

no nutrition information available

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