A perfect Sunday morning breakfast.
- 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
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.
Article Posted: October 2008