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!
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
Instructions
- In a medium skillet over medium heat add olive, kale and Everything but the Bagel Seasoning. Cook until slightly wilted.
- Add whisked eggs to pan. Either scramble the eggs or make a large omelette.
- While eggs are cooking, slice your croissant in half. Spread Mayo and Pesto on both halves of croissant
- 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.