Bacon and eggs never tasted so good, stacked with cheese, greens, tomato and more in this grilled meal-in-one.
—EDNA COBURN TUCSON, AZ
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
3 large 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
1. In a small bowl, whisk eggs, water and bouillon; set aside.
2. In a small nonstick skillet over medium heat, cook onion, red pepper and lemon pepper in butter until tender.
3. Add the egg mixture. As the eggs set, push the cooked edges toward the center, letting the uncooked portion flow underneath. When the eggs are completely set, fold the omelet in half and cut into two wedges.
4. Spread croissants with salad dressing. On the croissant bottoms, layer bacon, omelet, cheese, arugula and tomato. Replace croissant tops.
5. Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.
NUTRITION FACTS 1 serving equals 667 cal., 43 g fat (20 g sat. fat), 427 mg chol., 2099 mg sodium, 32 g carb. (10 g sugars, 2 g fiber), 36 g pro.