Breakfast sandwich is a staple, especially when hungover. You can also make it however you want, bacon, sausage, eggs, cheese, hash browns, the options are endless. I use croissants that I made, but you can use store bought too, fresh or frozen, it doesn’t matter! As long as you make it with love, and some good ass bacon, you can never go wrong.
Grab two slices of bacon and cut in half, place in a hot pan and cook to your liking, I like mine a bit chewy but I know that is not for everyone.
If your croissant is frozen, be sure to thaw the night before. Or you can always cut it in half and throw it in the oven at 375F until warm.
Once the bacon is done, remove and place on a paper towel. Keep the heat on high, we are going to cook the egg FAST. Scramble one egg in a bowl and pour into the hot pan. Let the sides get a little cooked and move it around lightly with a wooden spatula until fully cooked. Place the eggs on a plate.
If you haven’t already, cut your croissant in half. Lower the heat and place the croissant cut sides down in the same pan you cooked the bacon and eggs in. This lets the croissant to soak up some of that yummy bacon fat. Keep in the pan until toasted.
To assemble: Place bottom croissant, bacon, egg, cheese, and top croissant.
Make before a trip and wrap in foil to throw in the oven morning of.
Breakfast on the weekdays can be hard, but I do not need to tell you that. Sometimes meal preps for the morning can be gross too, all soggy, and sometimes they do not heat up right. These Muffin-Tin Quiches from Eating Well are the complete opposite. I was a little concerned with re-heating eggs, but they reheated so well without getting slimy and I was able to freeze them for 3 weeks. This recipe includes adding potatoes, spinach, and cheddar. You can also add any ingredients you like. I added smoked ham in some of mine and they were amazing. One important note is to use cupcake papers when making these, the tins get messy and extremely hard to clean.
2 TBSP Extra Virgin Olive Oil
1 1/2 Cups Finely Diced Red-Skinned Potatoes
1 Cup Diced Red Onion
1 1/2 Cups Chopped Fresh Spinach
8 Large Eggs
1 Cup Shredded Smoked Cheddar Cheese
1/2 Cup Low-Fat Milk
Salt + Pepper
Let’s Get Cooking
Preheat the oven to 325F and line a muffin tin with cupcake papers.
Heat the oil in a large skillet over MED heat. Add in the potatoes + onion + salt. Cook until the potatoes are cooked through, about 5 minutes. Remove from heat.
In a large bowl, whisk together eggs + cheese + milk + pepper + salt. Stir in the spinach and cooked potato mixture.
Pour the mixture into the prepared muffin cups.
Bake for about 25 minutes, or until firm on top.
Reserve a few to eat for the week, and freeze the rest! I would pull out a few from the freezer the night before, put in the fridge, and they would be ready to be reheated the next morning.
To reheat: wrap in paper towel and microwave for about a minute.
So you want to make croissants, I understand the desire. Croissants are so perfectly buttery and flaky you can’t resist them. I decided to dedicate 3 days to make these croissants before a camping trip with friends. These croissants can be used for breakfast sandwiches, which is how I used them, or plain. I also have a chocolate croissant recipe that you can check out here!
But anyways, let’s get going on the croissants. I used The Weekend Bakery’s recipe, it is extremely detailed and helpful. I do recommend before you get started that you have 3 days set aside and a kitchen scale!
500 g Unbleached All Purpose Flour
140g Whole Milk
40g Solt Unsalted Butter
11g Instant Yeast
280g COLD Unsalted Butter for laminating
1 egg + 1 tsp water [egg wash]
Let’s Get Laminating
Since you are laminating butter into dough you need to make sure that not only is the butter very cold but also the room you are working in. Your butter will quickly melt, ruining the croissants.
Combine all the dough ingredients, 500g flour + 140 g water + milk + 55g sugar + 40g soft unsalted butter + 11g instant yeast + 12g salt.
If you have a mixer, mix together at low speed for about 3 minutes. If you’re like me and don’t have a mixer, mix with a wooden spoon until the dough comes together, then continue to knead lightly for 3 minutes. Shape the dough into a disc , place on a plate, cover and refrigerate overnight.
Time to get to work: grab your cold butter and cut lengthwise into equally thick slabs. Place the butter on wax paper to form a square. Place another piece of wax paper overtop and pound down the butter with a rolling pin until the square is about 17cm x 17cm. Wrap up the butter and place back into the fridge.
Flour the surface and roll out the dough from the fridge. Try and roll the dough out into a square of even thickness. Grab the frozen butter slab and place onto the dough. Fold the dough over the butter so the butter is encased into the dough.
Roll the dough out now, starting from the center of the dough towards the edges. You want to lengthen the dough instead of making it wider. Once long enough, fold the dough letter style, one flap over the other, cover, and refrigerate for 30 minutes. Before rolling, turn the dough 90 degrees, making sure the open end of the dough is facing you. Repeat this step of rolling and folding 3 times, this gives your croissants the perfect layers. Once doing this 3 times, place back into the fridge overnight.
Grab the dough and flour the surface you’ll be working on. Gently roll out the dough one more time. If the dough resists, take a break and put it back in the fridge.
Using a pizza wheel, mark the top of the dough at 12.5cm intervals and along the bottom mark 6.25cm. Make diagonal cuts along the top corner to the bottom. Once all the triangles are cut, gently roll out the triangle to elongate it slightly. To roll the croissant, start at the longer end, rolling tightly and then turning in the two ends.
To proof the dough: place on a baking sheet and provide the dough with a thin egg wash. Proof in a slightly warmer area of the house for about 2 hours. You will notice when they have proofed, with the croissants slightly wiggling.
Once proofed, add another coat of egg wash and preheat the oven to 385F. When the oven is heated, bake for about 7 minutes and then lower the temperature to 330F and bake for 9 minutes.
You’ll want to look for the croissants browning but not too quickly. Take out from the oven once done, let cool and enjoy! You can also freeze these croissants and reheat in the oven later!
Make sandwiches for breakfast, lunch, or dinner; or just eat by themselves!
I have never made a frittata before, but I took it as one of those recipes that you can add pretty much whatever you have in your fridge and it will work out. That’s exactly what I did! Some left over country ham that my friend’s mom made (OMG IT’S AMAZING), green onions, 5 eggs, and some spinach that as wilting. I followed two peas & their pod’s cooking guide and the end product turned out delicious. It’s a great meal for breakfast, lunch, and dinner!
4 TBSP Olive Oil
2 Cloves of Garlic, minced
4 Small russet potatoes/ or 2 Large potatoes, chopped into small pieces
2 Green Onions, chopped
8 Large Eggs
2 TBSP Milk
1/3 Cup Chopped Ham/ or whatever meat you prefer
1/2 Cup Cheddar Cheese + a handful for topping off
Salt + Pepper
Sour Cream to serve
Let’s Get Cooking
Preheat the oven to 400F
In a large skillet heat up the olive oil. Add in the diced potatoes + garlic + salt + pepper. Cook the potatoes until they are soft and the edges are brown. Add in 2 TBSP of the green onion and remove from heat into a separate bowl.
In a large mixing bowl whisk together the eggs + milk. Once combined add in the remaining green onion + chopped ham + potatoes + spinach + cheese + salt + pepper.
Pour the mixture into the same large skillet you cooked the potatoes in, nonstick pan works best. Cook the mixture over med-high heat until it is half set, do not touch it! It looks half set when the edges begin to come away from the pan.
Place the skillet into the oven for about 12 min. Remove and top with a little more cheese. Place back in the oven for the cheese to melt.