Breakfast Scrambled Egg Croissants

Written by
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Syrie Wongkaew
Updated 06/08/21
Scrambled egg croissant recipe

​The Spruce / Julia Hartbeck
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Yield: 4 sandwiches
Nutritional Guidelines (per serving)
532 Calories
31g Fat
43g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 532
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 78%
Cholesterol 420mg 140%
Sodium 795mg 35%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 10%
Total Sugars 13g
Protein 19g
Vitamin C 4mg 18%
Calcium 100mg 8%
Iron 3mg 19%
Potassium 305mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Indulge yourself with a deliciously easy recipe for scrambled egg croissants. The fluffy eggs are a perfect match for the buttery, light-as-a-feather pastries.

This recipe is a lovely Christmas morning meal. You can buy croissants from your local bakery, however, frozen croissants also work well. But, if you’re a purist, you can make them from scratch.

Featured Video

Ingredients

  • 4 croissants

  • 6 extra-large free-range eggs

  • 2 tablespoons milk

  • 3 tablespoons chopped chives

  • 1/2 teaspoon sea salt, plus more for optional garnish

  • 1 1/2 tablespoons unsalted butter

  • 10 cherry tomatoes, quartered, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for scrambled egg croissant
    ​The Spruce / Julia Hartbeck

  2. Set the oven to a very low heat and place the croissants in it to keep warm while you prepare the eggs.

    Set oven to low
    ​The Spruce / Julia Hartbeck 

  3. Whisk the eggs in a bowl with the milk, chives, and salt until frothy, about 1 minute.

    Whisk eggs
    ​The Spruce / Julia Hartbeck

  4. Heat the butter in a skillet over medium-low heat. Once melted, pour the eggs in the pan and let them sit for about 30 to 40 seconds or until they set very slightly. Using a metal or wooden spatula, push the eggs to the center, while tilting the pan to cook the runny bits

    Heat butter
    ​The Spruce / Julia Hartbeck

  5. Break the eggs up gently with the spatula and keep pushing them to the center. Do this for about 1 to 2 minutes. The eggs should still be firm, but moist when you remove them from the heat.

    Break eggs up
    ​The Spruce / Julia Hartbeck

  6. Remove croissants from oven and place on serving plates.

    Remove croissants from oven
    ​The Spruce / Julia Hartbeck

  7. Slice the croissants in two, placing a portion of eggs on the bottom portion. 

    Slice croissants in two
    ​The Spruce / Julia Hartbeck

  8. Replace the tops and serve with a side of fresh cherry tomatoes. Sprinkle with salt, if desired.

    Serve with cherry tomatoes
    ​The Spruce / Julia Hartbeck