2 Serves
25 Mins
Slice the croissants in half horizontally using a bread knife and set aside.
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FrenchVitamin E
5 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
846 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
624 mg / 1,250 mgPotassium
1339 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
153 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
17 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Place the bacon in a cold frying pan and cook over medium heat until crispy, then remove and drain on paper towels.
In a small bowl, whisk the eggs with a pinch of salt and pepper.
Add a small amount of oil to the frying pan, pour in the eggs, and scramble until just set, then top with the cheese to melt.
Assemble the sandwiches by layering the bacon and cheesy eggs onto the croissants and serve immediately.
12
g30
g6
g
French
French