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scrambled egg croissant sandwich on a plate with tomatoes

Scrambled Egg Croissant Sandwich

Diana
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.
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Servings 1 sandwich
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Course Breakfast and Brunch, Eggs, Lunch, Sandwiches
Prep Time 5 minutes
Cook Time 6 minutes

Ingredients
  

  • 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.
Keyword breakfast, croissant, sandwich egg sandwich, scrambled eggs
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