Cheese Egg Croissant
Buttery, flaky croissants filled with soft scrambled eggs and melted cheddar cheese, finished with fresh chives. A warm, comforting breakfast sandwich that is quick, satisfying, and perfect for busy mornings or relaxed brunches.
Ingredients
Scale
- 4 large croissants
- 6 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh chives
Instructions
- Place a nonstick skillet over medium low heat and allow it to warm gently.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- Add the butter to the skillet and let it melt completely, coating the surface evenly.
- Pour the egg mixture into the skillet and cook slowly, stirring gently from the edges toward the center until soft curds form. When the eggs are slightly underdone, add the shredded cheddar and fold until melted and creamy.
- Continue cooking briefly until the eggs are softly set but still moist, then remove from heat immediately.
- Slice each croissant horizontally and spoon the cheesy scrambled eggs evenly into the bottom halves. Sprinkle with chopped chives.
- Close the croissants and serve warm.
Notes
- Cook the eggs over low heat to keep them soft and creamy.
- Remove eggs from heat slightly before fully set to prevent overcooking.
- Lightly warm the croissants before assembling for extra flavor and texture.
Find it online: https://tastyze.com/cheese-egg-croissant/