Breakfast Sandwich

Ingredients

• 8 slices of bacon
• 2 medium croissants
• 1/2 cup spinach
• 5 Large FARMHOUSE EGGS®
• 1/4 cup, shredded low fat cheese
• Pinch of salt & pepper
• 1 tablespoon butter

Preparation

1. In a small skillet, cook bacon until brown and crispy, then set aside.
2. Whisk eggs together in a small bowl, add salt and pepper for seasoning.
3. Slice the croissants in half horizontally.
4. Heat the butter over medium heat. Add the eggs and cook until firm around the edges, about 3 minutes.
5. With a spatula, form the egg into a semi circle, letting the liquid egg remaining flow around it.
6. Continue cooking and shaping with the spatula until firm enough to flip. Flip and let the other side cook until the eggs are firm, but still moist, another 2 minutes.
7. Remove eggs from heat.
8. Put 4 slices of bacon on each croissant bottom, then top with half the eggs on each.
9. Sprinkle with shredded cheese, and top with spinach.
10. Top with the roll tops and enjoy!