Canadian Bacon, Egg
& Cheese Croissantwich
This is one of our favorites in the morning and can be made the night
before and reheated in the microwave for a minute.
Canadian Bacon, Egg &
Cheese Croissantwich
1 New Revolution Atkins roll Sliced in half
2 slices of Canadian Bacon lightly fried
1 egg fried, break the yolk and spread it around a bit
1 slice of American cheese
I do this all in one fry
pan! Once the egg is done, place a slice of American cheese on it
and then the Canadian Bacon on top of the cheese slice. Slide the
stack onto the bottom of the roll and enjoy! I like mine with a little
mayo!
This will fool your taste
buds, it really comes off as a Croissantwich! We occasionally make
ours ahead and wrap them in wax paper and put them in the fridge.
The rolls work best in wax paper, they don't get soggy overnight in
that paper for some reason!
Approx 3 carbs per sandwich
including the roll
Atkins Revolution Rolls
Pre-heat oven to 350 degrees.
Don't skip the pre-heat!!
I use parchment paper on
a cookie sheet, they pop right off, not the least little sticking!
6 large eggs, separate
whites from the yolks (save the yolks!)
1 teaspoon cream of tartar
1 tsp splenda
1 tsp salt
2 Tablespoons Atkins baking mix
1/2 cup cottage cheese
1/3 cup shredded cheese (optional)
With an electric mixer
beat egg whites for about 30 seconds until slightly "frothy."
Stop mixer and add cream of tartar. Mix on high until egg whites are
VERY stiff. It should be difficult to sling a bit off of your finger.
After you do it enough, you'll just recognize "the look"
of perfect beaten egg whites.
In a separate bowl, mix
yolks, cottage cheese, Splenda, Salt, and Akins mix and mix well.
Tip: I use a Rival hand mixer (10 bucks at Wal-Mart) It's the one
they show on TV that makes whip cream. I have found that by using
this instead of regular beaters that it adds air to the mixture, which
has stopped my rolls from flattening after cooling! Neat trick, huh?!
Add cheese to the yolk
mixture if you want cheesy bread.
Add the egg yolk mixture
to the whipped egg whites, gently pouring it over the whole top of
the egg whites.
With a spatula, gently
cut down through the egg white mixture and lift the bottom contents
to the top, a big spatula works great.
BE GENTLE!!! If you go fast or heavy handed, your bread won't stay
puffed after cooling. You will see striations of yellow yolk mixture
and egg whites, that's okay. Don't try to get a solid even color because
the egg whites will fall if you do. It usually take me about 10 to
15 turns to get it ready to make rolls.
Drop onto parchment paper
and bake until golden brown. I place them on a cookie sheet right
out of the oven, and once cool I store them in a zip lock bag leaving
the bag open, after about 6 hours they take on the consistency of
bread, and they keep about 3 days...not that they last that long here!
Makes 12 rolls @ 1 carb
per roll
This recipe was donated
by Sherrie Engler at Headed-West.com
