Monday, February 17, 2014

Breakfast Croissantwich

Breakfast Croissantwich
Breakfast sandwiches are awesome. I love them. Partly because I love warm sandwiches. And partly because mom used to make a simple breakfast sandwich for us for breakfast most days, so it brings back childhood memories. :)

I swear, considering how much leftovers we typically have, most of my meals are made up of leftover stuff from the fridge and pantry. And this is no exception. Excess bacon bits/deli meat/ham/spam/sausages? Check. Day old croissants? Check. Lone bell pepper/frozen peas? Check.

I wouldn't look at it negatively though. It makes breakfast prep just that much easier. ;)

Breakfast Croissantwich
(serves 4)

  • 4 croissants, cut in half horizontally (to hold food)
  • 4 eggs, beaten
  • 1/2 cup frozen peas/finely diced bell pepper/sliced mushroom/whatever veggie
  • 1/2 cup bacon bits/finely diced ham/spam/whatever meat
  • 1 red chili pepper, finely diced
  • 2 Tbsps canola oil
  • Salt & pepper, to taste

  1. Toast croissants in the toaster oven (or at 250F in an actual oven) while you make the filling. Keep an eye on the croissants if using a real oven because they can get too toasty quickly.
  2. In a large skillet or omelette pan, heat up oil. Add in meat and veggies. Cook until heated through. Pour in the egg and red chili pepper. Stir to make a big scramble, keeping in mind to keep the pieces fairly big and/or not too small. Season with salt and pepper. Cook until egg is fully cooked.
  3. Spoon 1/4 of the egg mixture onto one side of a croissant. Top and cut in half (see picture).
  4. Serve with coffee.