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Recipes (cont.)
Cheddar, Apple, Bacon, and Egg Croissant Sandwich
2 small croissants, halved
4 Tablespoons (59 ml) shredded Cheddar cheese
8 thin slices Granny Smith apple
2 slices precooked bacon, cut in half
2 large eggs
Directions
1. Preheat Dual Breakfast Sandwich Maker until green PREHEAT light
comes on. Lift cover, top rings, and cooking plates.
2. Place half of croissant, cut-side up, in each bottom ring of Dual
Breakfast Sandwich Maker. Top with cheese, apple slices, and
bacon.
3. Lower cooking plates and top rings. Add an egg to each cooking
plate. Pierce yolks with a fork or toothpick.
4. Top with remaining croissant halves, cut-side down.
5. Close cover. Cook 4 to 5 minutes. Rotate cooking plate handles
out until they stop. Lift cover and rings and carefully remove
sandwiches with plastic spatula.
Serves: 2
Southwestern Breakfast Muffin
2 whole wheat English muffins, split
2 slices Monterey Jack cheese
6 thin slices avocado
2 large egg whites
2 Tablespoons (30 ml) salsa
Directions
1. Preheat Dual Breakfast Sandwich Maker until green PREHEAT light
comes on. Lift cover, top rings, and cooking plates.
2. Place half of muffin, split-side up, in each bottom ring of Dual
Breakfast Sandwich Maker. Top with cheese and avocado.
3. Lower cooking plates and top rings. Add egg white to each
cooking plate.
4. Top with remaining muffin halves, split-side down.
5. Close cover. Cook 4 to 5 minutes. Rotate cooking plate handles
out until they stop. Lift cover and rings and carefully remove
sandwiches with plastic spatula. Serve with salsa.
Serves: 2
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