Bae (Bacon, Avocado, Egg) Breakfast Sandwich

• 2 slices thick cut bacon
• 1 large croissant, halved crosswise
• 2 teaspoons unsalted butter
• 2 large eggs
• kosher salt & freshly ground black pepper
• 2 slices American cheese
• 1/2 avocado, peeled and thinly sliced
• red pepper flakes, to taste, for serving

1. In a medium nonstick skillet over medium heat, cook bacon, flipping occasionally, until browned and crispy. Drain on a paper towel-lined plate.
2. Drain bacon fat, leaving about 1 teaspoon behind. Place croissant halves cut side down in skillet and toast until golden. Remove from pan and wipe out skillet.
3. Lightly beat eggs with salt and pepper.
4. Add butter to pan and swirl to coat.
5. When foaming subsides, add eggs, tilting pan so the bottom surface is covered. Using a rubber spatula, push cooked edges of eggs towards the center, swirling to move uncooked eggs to outer rim of pan.
6. When most of the egg is cooked, add American cheese to middle and fold edges inward to create a square.
7. Transfer egg square to toasted bottom half of croissant, topping with bacon and avocado. Season with salt, pepper, and red pepper flakes.
8. Top with croissant top and serve immediately.

bacon, croissant, unsalted butter, eggs, kosher salt, american cheese, avocado, red pepper

Taken from www.food.com/recipe/bae-bacon-avocado-egg-breakfast-sandwich-530315 (may not work)