2 Serves
25 Mins
Slice the croissants in half using a bread knife and set aside.
Heat a frying pan over medium heat and cook the bacon until crispy, then remove and drain on paper towels.
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FrenchVitamin K
63 µg / 120 µgVitamin B1
6 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
137 µg / 400 µgCalcium
68 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
113 mg / 1,250 mgPotassium
471 mg / 4,700 mgSodium
1835 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Lightly toast the croissant halves in the same pan using the rendered bacon fat for extra flavor.
Assemble the sandwiches by layering the lettuce, sliced tomato, and crispy bacon onto the croissant, seasoning with salt and pepper to taste.
12
g30
g6
g
French
French