Feed 4 for $20 Croissant Breakfast Sandwiches
- Prep
- 30 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Hard
These Croissant Breakfast Sandwiches are a flavorful and satisfying way to start your day. Flaky toasted croissants are layered with cheesy eggs, crispy bacon, fresh spring mix, and tangy pickled onions, all topped with a spread of basil pesto for a delicious breakfast treat.
Ingredients
- 4 large croissants, sliced in half
- 12 slices bacon
- 6 eggs, beaten
- 8 slices Swiss cheese
- 1 small jar basil pesto
- 4 cups spring mix
- 1 small red onion, sliced
- 2 limes, juiced
- Salt and pepper, to taste
- Vegetable oil, for the griddle
Directions
- Combine the sliced red onion, lime juice, and salt in a small bowl and mix. Cover and set aside at room temperature for 30 minutes.
- Preheat Blackstone griddle to medium heat. Lay out the bacon and cook for 10-15 minutes or until desired doneness. Set aside on a paper towel-lined plate.
- Grease 4 Blackstone egg rings and set them onto the griddle. Divide the beaten eggs between them. Cook for 4 minutes until solid then remove the rings. Flip the eggs and top with 2 slices of cheese. Cover for 1 minute to allow the cheese to melt.
- While the cheese is melting, lay out the croissants onto the griddle and let toast. Remove from the griddle and spread pesto on to each side.
- Build the sandwich by layering the eggs, bacon, spring mix, and pickled onions. Serve immediately.