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Croissant Breakfast Sandwich

Croissant Breakfast Sandwich

Looking to make something to elevate your Sunday morning brunch? This Croissant Breakfast Sandwich is the perfect thing. Pair it with a mimosa and you've got a real winner!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Tbsp Olive Oil
  • 1 cup Spinach or Kale roughly chopped
  • 1/2 tsp Everything but the Bagel Seasoning
  • 4 large Eggs whisked
  • 2 Croissants
  • 2 Tbsp Pesto
  • 2 Tbsp Mayo
  • 4 oz Mozzarella Cheese use fresh if you can and slice thin
  • 1 Tomato sliced thin, for 4 slices
  • 1/4 Cucumber sliced thin
  • Salt and Pepper to taste

Method
 

  1. In a medium skillet over medium heat add olive, kale and Everything but the Bagel Seasoning. Cook until slightly wilted.
  2. Add whisked eggs to pan. Either scramble the eggs or make a large omelette.
  3. While eggs are cooking, slice your croissant in half. Spread Mayo and Pesto on both halves of croissant
  4. Once eggs are done, divide and place on the bottom slice of croissant. Top with Mozzarella, tomato and cucumber. Add an additional salt and pepper if needed.