Bacon & Egg Breakfast Croissant

Preheat the oven to 180c/160 fan assisted ovens/gas mark 4. Line a baking sheet with baking paper.

Open the croissant can and unroll the dough. Separate the dough into 6 triangles according to packet instructions.

Spoon 2 tsp of scrambled egg onto the shortest edge of the croissant. Sprinkle the bacon and cheese on top of the egg.

Lift the pointed end of the croissant over the egg mixture and tuck it underneath the shortest edge.

Place on the baking sheet and brush with beaten egg. Bake for 12-15 minutes until golden and risen. Serve warm.