For each sandwich, pour ⅔ cup egg mixture into a spray-coated nonstick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
Position croissants horizontally. Add omelet. Onto left side of the omelet, layer 1 oz. Canadian bacon, 1 oz. turkey, 2 bacon halves and 1½ oz. cheese. Fold croissant in half.
Grill croissant over medium heat just until cheese melts and heated throughout.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
*If using frozen or liquid whole egg product.
INGREDIENTS
eggs
2 lb., 10 oz.* (24 large)
water
12 oz. (1 1/2 cups)
dried thyme
2 tsp.
onion powder
2 tsp.
cracked pepper
1 tsp.
croissant
12
Canadian bacon
12 oz.
turkey deli meat slices
12 oz.
cooked bacon slices, halved (1 oz. each)
12
cheddar cheese, shredded
18 oz.
tips
Add sautéed spinach, roasted marinated tomatoes and fresh avocado.
Upgrade with premium meats like lobster and hollandaise or BBQ brisket hash.
American Egg Board
