Maple Bacon and Egg Breakfast Stuffed Croissant



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3 strips Butterball turkey bacon1 Tbsp. maple syrup1 tsp. butter2 eggs1 tsp. chives, chopped1/8 Tbsp. salt1/8 tsp. pepper2 slices aged cheddar1 Tbsp. mayonnaise1 croissant


  1. Use a non-stick frypan on a medium to medium-low setting. Place slices in a single layer. Turn frequently for even browning. Heat for: 5-6 minutes for soft texture, 7-15 minutes for crispy texture.

  2. Deglaze the skillet with maple syrup. Once thickened, remove bacon from the pan.
  3. In the same pan, melt butter over medium heat.
  4. Once melted, crack 2 eggs in a bowl, and scramble. Pour the eggs into the pan and add chives, salt and pepper. When eggs are set and cooked on one side, flip using a spatula to cook the other side. Place sliced cheese on one side of the eggs, and fold in half. Remove from heat.
  5. Assemble sandwich by cutting the croissant in half, spreading mayonnaise on the inside of the croissant, and adding egg and bacon!