Easy egg croissant sandwiches for the back-to-school bunch. They travel well and are full of flavor. They’re made with croissants, but English muffins or baked buttermilk biscuits may be used instead.
The egg mixture is versatile as well. For picky eaters, you might want to leave the chopped onion and tomato out, or add some bell pepper for extra color and flavor. The meat is optional, too. Omit meat altogether or add sliced cooked link sausage or bacon instead of ham. Add a slice of cheese if you like.
PrintScrambled Egg Croissant Sandwich
Store-bought croissants are split and filled with hearty scrambled eggs with ham and tomatoes. Customize your scrambled eggs with some cheese, scallions, or herbs.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 1 sandwich 1x
- Category: Sandwiches, Breakfast and Brunch, Lunch, eggs
Ingredients
Scale
- 2 large eggs
- 3 to 4 tablespoons milk or half-and-half
- 1 tablespoon finely chopped green onion
- 1 tablespoon diced tomato
- 1 tablespoon diced cooked ham
- dash salt
- dash pepper
- 1 tablespoon butter
- 1 croissant (or lightly toasted and buttered split English muffin)
Instructions
- In a medium bowl, whisk the eggs with the milk, green onion, tomato, and ham. Add a dash of salt and a dash of black pepper.
- Melt the butter in a small skillet over medium-low heat. When butter is hot, add the egg mixture; cook until slightly set around edges. Begin turning the edges inward with a spatula, turning over when the bottom is set.
- When the eggs are set and firm, place them on half of the split croissant (or English muffin) and top with the other half.
