Breakfast Croissant

Breakfast Croissant

A perfect Sunday morning breakfast.

Breakfast Croissant

Makes 4


  • 4 eggs
  • 4 slices chicken bacon – chopped
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1 tablespoon butter
  • Pillsbury jumbo croissant dough
  • Shredded cheddar cheese
  • Pepper

Cook bacon in one pan, while that is cooking, in a separate pan melt butter then saute onions and peppers. Next add eggs. Scramble the eggs with the onions and peppers. Add a dash of pepper and cooked chopped bacon.

Unwrap croissant dough on a cookie sheet and fill with egg mixture, sprinkle with cheese. Wrap the croissant and put into the oven for 18 minutes at 350 °F (190 °C)

Allow it to cool for a few minutes before serving.

Can serve as a hot breakfast or a cold sandwich.

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Article Posted: October 2008

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