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Omelet Croissants

Omelet Croissants
Bacon and eggs never tasted so good, stacked with cheese, greens, tomato and more in this grilled meal-in-one. —Edna Coburn, Tucson, Arizona
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 eggs
  • 1 tablespoon water
  • 1 teaspoon chicken bouillon granules
  • 1 green onion, finely chopped
  • 2 tablespoons finely chopped sweet red pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon butter
  • 2 croissants, split
  • 4-1/2 teaspoons ranch salad dressing
  • 4 slices Canadian bacon
  • 4 slices Muenster cheese
  • 1/2 cup fresh arugula
  • 4 thin slices tomato

Directions

  • In a small bowl, whisk the eggs, water and bouillon; set aside.
  • In a small nonstick skillet over medium heat, cook the onion, red
  • pepper and lemon-pepper in butter until tender.
  • Add egg mixture. As eggs set, push cooked edges toward the center,
  • letting uncooked portion flow underneath. When eggs are completely
  • set, fold omelet in half and cut into two wedges.
  • Spread croissants with salad dressing. On croissant bottoms, layer
  • with bacon, omelet, cheese, arugula and tomato. Replace croissant
  • tops.
  • Cook on a panini maker or indoor grill for 2-4 minutes or until
© Taste of Home 2013

2 of 2

Omelet Croissants (continued)

Directions (continued)

  • cheese is melted. Yield: 2 servings.
Nutrition Facts: 1 sandwich equals 667 calories, 43 g fat (20 g saturated fat), 427 mg cholesterol, 2,099 mg sodium, 32 g carbohydrate, 2 g fiber, 36 g protein.
© Taste of Home 2013