This breakfast sandwich is elevated with Reserve Series™ Fresh Asiago Slices, baby spinach, sweet bell pepper and freshly baked croissants.
Ingredients
Directions
- For egg patties, in a medium bowl, combine eggs, cream, salt and pepper. Spray 4 bowls similar in size to the croissants with non-stick spray. Pour egg mixture evenly into bowls. Microwave on high for 45 seconds. Remove and stir mixture with a fork. Return bowls to microwave and cook another 45 seconds or until eggs are almost completely cooked. Remove and set aside to cool slightly.
- While egg patties are cooking, toast croissants lightly in the oven.
- To assemble, place 1/3 cup baby spinach leaves on bottom of each croissant. Place 1 slice of cheese over spinach. Top with cooked egg patty. Top each with 6 halves of bacon. Top with 1 slice of cheese. Replace croissant top. Serve.
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