Ingredients:

  • 8 large butter croissants (approx. 900g)
  • 6 large eggs
  • 1/4 cup whole milk
  • 8 slices sharp cheddar cheese (approx. 225g)
  • 8 slices Canadian bacon (approx. 340g)
  • 1 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a bowl, beat the eggs, milk, salt, and pepper until no streaks of white remain.
  2. In a skillet over medium heat, brown the Canadian bacon until mahogany-colored and crisp; set aside on a plate to cool.
  3. Melt butter in the skillet. Pour in the egg mixture, tilting the pan to cover the surface. Cook on low-medium heat until the edges are set.
  4. Fold or cut the eggs into 8 equal squares or circles that match the size of the croissant center. Let the eggs cool completely.
  5. Split each croissant horizontally, leaving one edge attached to create a hinge.
  6. Place one slice of cheese on the bottom bun, followed by the cooked protein, then the egg square, and finally another slice of cheese.
  7. Gently press the top bun down to secure the fillings.
  8. Place assembled sandwiches on a baking sheet lined with parchment paper, ensuring they are not touching.
  9. Place the tray in the freezer for 45 minutes to flash-freeze before long-term storage.