Killer Omelette Breakfast Sandwiches |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Made this for breakfast this morning, just using what I had. (the last 4 eggs, last 4 pieces of bacon, etc. If I'd had some red pepper, I would have added that. LOL). The idea kind of morphed as I was cooking. I just happened to have croissants in the freezer that Bryan's Mom gave us, otherwise, it would have been sliced bread or an english muffin. LOL . Ingredients:
4 slices thick cut peppered bacon. |
1/2 white onion, chopped |
handfull fresh mushrooms, sliced |
3 t butter |
1/2 +/- c shredded colby jack cheese |
4 eggs |
splash milk or cream |
4 croissants |
sliced tomato |
mayo |
Directions:
1. Cook bacon until crisp, and lay on papertowel to dry.
2. (I had leftover grilled new potatoes, sliced them, and heated in the bacon drippings with some onion)
3. Melt 3 T butter in nonstick skillet
4. Add chopped onion, cook until almost translucent
5. Crumble bacon
6. Add mushrooms (canned, drained would also work) and crumbled bacon to skillet
7. Beat eggs with splash milk or cream
8. Add to skillet
9. Season with salt and pepper
10. Scramble til done
11. Top with cheese and remove from heat
12. Spread small amount of mayo on crossiant,
13. Top with omlette and tomato, and croissant top
14. Serve with the fried leftover potatoes.
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