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.
- Croissants, fresh or frozen
- 1 egg
- 2 slices of bacon or 1 sausage patty, I really like Applegate products
- 1 Slice of Cheddar Cheese, if you like
Let’s Get Cooking
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.
Made with Love,
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.
Cut & serve with sour cream and hot sauce!