Croissant Breakfast Sandwich
Toasted croissants with soft scrambled eggs and lots of veggies make for one of my favorite breakfast sandwiches. Messy, hearty, and delicious!
Ingredients
- 2croissants (from bakery)
- ½avocado (sliced)
- ½tomato (sliced)
- 2 ouncescheddar cheese (grated)
- 3eggs (scrambled)
- 1 teaspoonbutter
- ¼ cupcrunchy sprouts
- salt and pepper
Directions
- 1
Preheat oven to 400 °F.
- 2
Slice croissants in half carefully and lay them on a baking sheet, cut side down. Toast in the oven for 5 minutes at 400 degrees.
- 3
Remove croissants from oven. Top with sliced avocado and tomato on bottom half of croissant. Sprinkle grated cheese on top half of croissant.
- 4
Return to oven for 3-4 minutes.
- 5
Add a small dab of butter to a nonstick skillet over medium-high heat. Once melted and bubbling, add scrambled eggs and turn heat down low. Cook eggs, moving cooked eggs to center of skillet for 2-3 minutes until they are softly scrambled but still have some liquid to them. You don’t want them completely dry. Remove from heat and season with a pinch of salt.
- 6
Remove croissants from oven. Add half the eggs to each croissant bottom. Top with sprouts and a pinch of salt and pepper. Add cheesy top of croissant and serve immediately!