Nothing makes you give your house a thorough cleaning like having your mother-in-law come to town. Not that she expects it to be clean but for my own pride I want it to be spick and span and have the appearance that it is always that way (in reality it’s never fully clean… and it still isn’t). But I am so excited to have my mother-in-law staying with us this weekend! Especially because she hasn’t seen Carly since Christmas. Four months from grandma is just too long! She only gets to stay for a few days so the time we do have will be jam packed with fun, food, talking, laughing… Can’t wait!
Okay, now for the food part of this post… Twice a year our church has a 2 day conference full of inspiring and uplifting messages shared by the leaders in our church. It’s broadcast on TV worldwide so rather than go to our church building on Sunday we get to listen to our leaders right from our couch. Nick’s family has the tradition of making either crepes or these yummy Bacon & Egg Breakfast Croissants to eat before the conference starts. When Nick and I got married we decided to continue the tradition in our own home. Isn’t it fun to have traditions!?
Yeah, so you can see this is not something you want to be eating everyday for breakfast (for the sake of your health) because of the high amount of fat, particularly saturated fat, but twice a year for a fun tradition!? Yes, please!
Bacon & Egg Croissants
- 4 medium croissants, cut in half
- 8 slices thick bacon, plus extra just for eating!
- 10 eggs
- 2 tablespoons milk
- Salt and pepper to taste
- 1/2-1 cup cheddar cheese
- Fry bacon in batches in a pan over medium to medium-high heat until done and crisp. Let the pieces drain on a paper towel lined plate. Drain off the grease and then cook the eggs in the bacon greased pan (this adds extra yumminess to the eggs)
- Crack the eggs into a bowl and whisk with milk. Season with salt and pepper and scramble in a skillet over medium high heat. Right when the eggs are done sprinkle on the cheese and toss around until it is melted.
- Assemble sandwiches by pilling on eggs and then the bacon (2 slices of bacon per sandwich but you'll want to break them in half to lay them on better... and feel free to add more bacon!).