Scrambled Egg Croissant Sandwiches Recipe

Scrambled egg croissant recipe

​The Spruce / Julia Hartbeck

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Yield: 4 sandwiches
Nutrition Facts (per serving)
531 Calories
31g Fat
43g Carbs
19g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 531
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 78%
Cholesterol 420mg 140%
Sodium 794mg 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 303mg 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.)

Breakfast sandwiches are a fun way to enjoy eggs in the morning, and this recipe is even more special by swapping out the typical hard roll for a buttery croissant. Indulge yourself with this easy recipe that nestles creamy scrambled eggs into the warmed pastry. The eggs are whisked with milk, chives, and salt until frothy, and then gently cooked in butter until they reach your desired doneness. When sandwiched between the croissant halves, the breakfast sandwich becomes a little bit fancy, perfect for serving at a holiday brunch.

You can buy croissants from your local bakery, but frozen croissants also work well. If you are so inclined, you can make the pastries from scratch. If you'd like to boost the flavor of the scrambled eggs, feel free to add shredded cheese, such as cheddar or Swiss, or a soft cheese like goat; you can also mix in cream cheese or sour cream if you like your eggs extra creamy. This recipe calls for garnishing the dish with quartered cherry tomatoes, but you can chop them finely and include in the scrambled eggs if you prefer.

These egg croissant sandwiches can easily stand on their own but also work nicely with a side of fresh fruit or a tropical fruit salad.


  • 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 very low heat; place the croissants on a baking sheet and keep warm in the oven 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 into 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 the croissants from the oven, slice them in half, and place on serving plates.

    Remove croissants from oven
    ​The Spruce / Julia Hartbeck
  7. Scoop a quarter of the eggs onto each of the bottom halves. 

    Slice croissants in two
    ​The Spruce / Julia Hartbeck
  8. Replace the tops and serve with a side of fresh cherry tomatoes.

    Serve with cherry tomatoes
    ​The Spruce / Julia Hartbeck
  9. Enjoy.

Recipe Variations

  • Add a slice or two of crispy fried bacon or a piece of cooked Canadian ham on top of the scrambled eggs.
  • Melt a slice of sharp cheddar cheese on one of the croissant halves before topping with the eggs.
  • Add sliced avocado to the sandwich.