Mini Croissant Breakfast Sandwiches with Parmesan-Herb Spread

By kimvess

Ingredients

• 1 tablespoon butter
• 6 large eggs, lightly beaten
• 1 ⁄2 teaspoon salt
• 1 ⁄4 teaspoon ground black pepper
• 1 ⁄2 cup mayonnaise
• 1 ⁄2 cup shredded Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 12 mini croissants, cut in half horizontally and toasted
• 12 slices bacon, cut in half crosswise and cooked until crisp

Details

Servings 12
Preparation time 15mins
Cooking time 25mins
Adapted from celebratemag.com

Preparation

Step 1

In a large skillet, melt butter over medium heat. Add eggs, salt, and pepper; cook for 1 to 2 minutes, lifting edges with a spatula to allow uncooked eggs to flow underneath until bottom is golden brown and top begins to set. Fold in half, and continue to cook until center is cooked through, about 2 minutes. Remove to a cutting board, and cut into 12 equal pieces.
In a medium bowl, stir together mayonnaise and next 3 ingredients. Spread bottom half of each croissant with about 1 tablespoon mayonnaise mixture. Top each with 1 piece of egg, 2 pieces of bacon, and remaining half of croissant. Serve immediately.