Description
A hearty, flavorful breakfast sandwich featuring melted pepper jack cheese, scrambled eggs, tangy tomato sauce, crispy coconut bacon bits, and fresh guacamole in a buttery croissant. Perfect for quick mornings or special occasions.
Ingredients
4 croissants
4 large eggs
1/4 cup grated pepper jack cheese
1/2 cup tomato sauce
4 ripe avocados
2 tablespoons non-pork substitute bacon bits
1 teaspoon olive oil or clarified butter
Instructions
Preheat oven to 350°F (175°C) if using unbaked croissants
Bake croissants according to package instructions until golden (10–15 minutes)
In a nonstick skillet, crack and whisk 4 eggs with a splash of non-dairy milk; cook over medium heat until firm
Heat olive oil in the same skillet, toast croissants in the pan for 1–2 minutes per side until crispy
Spread 1–2 tablespoons tomato sauce inside each warm croissant
Add layers of scrambled eggs and melted cheese cheese slices
Top with guacamole made from avocados and salt, pepper, lime juice
Finish with a sprinkle of substitute bacon bits
Notes
Use fully baked or room-temperature croissants to prevent collapsing
Guacamole keeps airtight in fridge for up to 3 days
Optional add-ons: sautéed spinach, sliced red onion, jalapeño
Cheese can be substituted with cheddar or mozzarella
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 180mg