Breakfast Croissant

Submitted by B.P.Oliver
Submitted by B.P.Oliver
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 • ¼ teaspoon thyme • ¼ teaspoon dill weed • 2 thin slices Vidalia onion, cut in half crosswise • 6 thin slices tomato • 4 teaspoon shredded Romano cheese • Salt and pepper to taste • 1 tablespoon olive oil

Nutritional information

No nutrition information available


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 teaspoon of Romano cheese on each, salt and pepper to taste.