BAE (Bacon, Avocado, Egg) Breakfast Sandwich

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READY IN: 15mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium nonstick skillet over medium heat, cook bacon, flipping occasionally, until browned and crispy. Drain on a paper towel-lined plate.
  • Drain bacon fat, leaving about 1 teaspoon behind. Place croissant halves cut side down in skillet and toast until golden. Remove from pan and wipe out skillet.
  • Lightly beat eggs with salt and pepper.
  • Add butter to pan and swirl to coat.
  • When foaming subsides, add eggs, tilting pan so the bottom surface is covered. Using a rubber spatula, push cooked edges of eggs towards the center, swirling to move uncooked eggs to outer rim of pan.
  • When most of the egg is cooked, add American cheese to middle and fold edges inward to create a square.
  • Transfer egg square to toasted bottom half of croissant, topping with bacon and avocado. Season with salt, pepper, and red pepper flakes.
  • Top with croissant top and serve immediately.
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