Breakfast Scrambled Egg Croissants

Total: 35 mins
Prep: 20 mins
Cook: 15 mins
Yield: 4 sandwiches (4 servings)

10 ratings

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.

The Quintessential French Croissant Recipe

4 croissants
6 extra-large free-range eggs
2 tablespoons milk
1/2 teaspoon sea salt
3 tablespoons chives (chopped)
1 1/2 tablespoons butter
10 cherry tomatoes (quartered for garnish)
Extra sea salt (for sprinkling)

Gather the ingredients.

The Spruce / Julia Hartbeck
Set the oven to a very low heat and place the croissants in it to keep warm while you prepare the eggs.

The Spruce / Julia Hartbeck
Whisk the eggs in a bowl with the milk, salt, and chives until frothy, about 1 minute.

The Spruce / Julia Hartbeck
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

The Spruce / Julia Hartbeck
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.

The Spruce / Julia Hartbeck
Remove croissants from oven and place on serving plates.

The Spruce / Julia Hartbeck
Slice the croissants in two, placing a portion of eggs on the bottom portion.

The Spruce / Julia Hartbeck
Replace the tops and serve with a side of fresh cherry tomatoes. Sprinkle with salt, if desired.

The Spruce / Julia Hartbeck