Egg & Cheese Croissant Recipe

Prepare croissants

If croissants are not already split, slice each oversized croissant horizontally about three-quarters of the way through so the top stays attached. Lightly toast cut sides in a 350°F (175°C) oven for 4–6 minutes or in a hot dry skillet for 1–2 minutes until just golden — this prevents sogginess from the eggs and cheese.

Spread about 1/2 tablespoon unsalted butter on the cut interior of each croissant while warm. If using, mix mayonnaise and Dijon mustard and spread roughly 1 teaspoon of the mixture on the bottom half of each croissant for extra flavor.

Whisk eggs

In a large bowl combine 12 large eggs, 4 tablespoons whole milk, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk until uniform and slightly frothy; this yields fluffier fried-style eggs when cooked in batches.

Fry eggs (batch method)

Heat a large nonstick skillet over medium-low to medium heat and add 1 tablespoon neutral oil or butter. Swirl to coat. Pour a quarter of the egg mixture (approx 3 eggs' worth) into the skillet, tilt the pan to spread evenly and let set undisturbed for 30–45 seconds until edges begin to set. Using a spatula, gently lift and fold the outer set edges toward the center to keep the eggs fluffy, or leave as a single large fried/soft-scrambled round. Cook 1–2 minutes more until mostly set but still slightly soft—the eggs should stay moist for melting cheese. Remove to a plate and keep warm. Repeat with remaining oil/butter and remaining egg mixture to make four large stacked rounds (three eggs per croissant).

Alternatively, for individual fried eggs rather than folded rounds: crack 3 eggs per croissant into the skillet in rings or use an egg ring, cooking until whites are set and yolks are at desired doneness. Season each round with a light pinch of salt and pepper.

Melt cheese on eggs

When each egg round is nearly set and still slightly moist on top, sprinkle about 1/2 cup shredded sharp cheddar (or one slice) over the eggs in the skillet. Cover the pan with a lid for 20–30 seconds to melt the cheese. If you cooked eggs separately and kept them warm, assemble and put the croissant halves briefly in the oven (350°F / 175°C) with cheese and eggs inside for 2–3 minutes to melt the cheese.

If using extra cheddar slices, place a slice on top of the hot egg round before covering to melt faster and yield an extra-cheesy interior.

Place one cheesy egg round into each prepared croissant base. Stack three fried egg rounds per croissant (or use the single triple-egg round), ensuring cheese is between layers so it becomes gooey. Add remaining shredded cheddar, distributing roughly 1/2 cup per sandwich, so there is extra cheese throughout.

Replace croissant tops and press gently. If desired, wrap each assembled croissant in foil and place in a 325°F (160°C) oven for 3–5 minutes to warm through and ensure cheese is fully melted. Remove from oven and let rest 1 minute.

Garnish with chopped chives or scallions and a dash of hot sauce if using. Serve immediately while warm and melty.