
Breakfast Club Croissant Sandwich

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.
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.
|
Add sautéed spinach, roasted marinated tomatoes and fresh avocado.
Upgrade with premium meats like lobster and hollandaise or BBQ brisket hash.