Breakfast Croissant Sandwich

Some days breakfast at our house consists of cereal.  And then there's days like today...

Today I woke up with a hankering for something I hadn't had in quite a while:
A breakfast croissant sandwich.  Mmm, yummy.  Just thinking about it made my mouth water.

But I wasn't entirely convinced that I had everything I needed to make them.  I knew we had plenty of pork tenderloin from our pigs, and we had the eggs from the chickens, but it was a gamble on the rest of the gang.

I held my breath as I rummaged around in the pantry and fridge, and low and behold, I just happened to come across all the ingredients I needed!  Here they are:

3 slices of thinly sliced pork tenderloin
3 small croissants
3 slices Velveeta cheese
3 eggs
mayo
butter
garlic salt

You probably noticed, but I'll go ahead and point out the obvious:  The recipe makes 3 sandwiches.

Here we go...The first thing I did was to rub some garlic salt on the tenderloins and slap them in a pan that was greased with butter.  These fellas brown pretty quick since they're so thin, so I hurried to get the next step done in the meantime.

I took my bread knife and sliced open the croissants.  Then I spread some more of that butter on the cut sides.  I love butter.  Butter, I will always love you.

By that time the tenderloins were just about done, so I piled them all on one side to make room for a croissant.  I should have used a bigger pan so I could get all the buns in together, but it was early, and I was kind of groggy. 

After I got the first croissant browned I wizened up and took out the meat.  That made room for the other two croissants, and it made me feel a little smarter. 

See why we eat cereal most mornings?  I don't like feeling dumb.

Unfortunately that's not the only mistake I made.  I forgot to take a picture of the eggs frying!  But I feel fairly safe in assuming that most of you know what an eggs looks like when it's being fried in a skillet, so just use your imagination here.  And yes, that is the next step--fry the eggs.

Okay, now we're back on track.  I took my browned croissant spread some mayo on one side. 

Goodness, that looks good!  You could do both sides if you wanted to.  That would probably look even better. 

I'll do that next time.

And then we start our layers.  First comes the cheese slice, and it should cover the whole open- faced croissant.  Then the tenderloin gets added to one half of the croissant. 

Pick a side, any side.

Top it all off with an egg.  See, I remembered to get a shot of the egg this time.  

I think I was waking up a bit by then.  Although the lighting went all funny on this one. 
Oh well, it was that kind of morning.

Alright, we've come to a crossroads here.  At this point you could just fold the croissant together with all the goodies inside and gobble it down.  I wouldn't hold it against you if you did.

But I like to make sure the cheese is good and melted, so I lay them back in the pan and grill them just a few minutes more.  It warms everything back up and makes that cheese go all ooey-gooey.

And you just can't beat ooey-gooey cheese.  Especially when it's Velveeta.

 

And that brings us to my favorite part--the first bite. 

I'm telling you, it was delicious.   And it was just the thing to warm me up on a cold November morning.  Believe me, it hit the spot. 

Plus it woke me up.  Well, that and a homemade mocha.  But I'll save that recipe for later!