Scrambled Egg Sandwich

• 3 eggs, beaten
• 1 Tbs butter
• pinch of salt and pepper
• 1 croissant, sliced
• 1 piece of bacon, cooked until crispy
• sliced cheese, optional

Heat up the butter on low in a small skillet. Mix your eggs and add salt and pepper. Stir. Pour the eggs into the warmed skillet. Use a plastic spatula and begin moving the eggs around the pan, taking care to scrape the bottom as they start to scramble. I like soft scrambled eggs, so I like to cook them on low-medium heat. Just keep moving the eggs around the pan until they start to form soft scrambles. Cook until all of the runny egg has scrambled and they are warmed through. Remove the eggs to a plate once they reach desired doneness.

Slice the croissant and top with the scrambled eggs. Place the crispy bacon on top and add cheese if you desire. Top with the other half of the croissant and slice in half.

You can use an English Muffin or 2 slices of sourdough bread instead of the croissant if you have either of those on hand. Serve with a side of fruit or a smoothie.