Blend eggs, water and spices.
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.
Add sautéed spinach, roasted marinated tomatoes and fresh avocado.
Upgrade with premium meats like lobster and hollandaise or BBQ brisket hash.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.