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Breakfast Bacon Croissant

Breakfast Bacon Croissant
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Eggs, Large, Raw, Beaten or Frozen Pasteurized Eggs, Thawed 50
Croissant, 2.5 oz. 50
Dark Green Leaf lettuce 2 lb. 8 oz.
Tomatoes, Sliced, ¹?8" 3 lb.

1 serving provides 2 oz. meat/meat alternate, 2 oz. Eq. servings bread/grain and 1/8 c. vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories428 cal
Total Fat25 g
Saturated Fat10 g
Trans Fat0 g
Cholesterol 227 mg
Sodium631 mg
Total Carbohydrates35 g
Dietary Fiber3 g
Total Sugars*
Protein17 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 sandwich

  1. Scramble and cook the eggs.
  2. Lay the bacon out on a sheet pan and heat in a 350°F oven for about 5 minutes until hot and crisps.
  3. Slice the croissants in half. Build each sandwich. Place 1-2 leaves of lettuce on bottom of croissant. Top with 2 slices of tomato, #20 scoop of scrambled eggs, two slices of bacon, and the other half of croissant.
  4. Serve one croissant sandwich as a portion.