Breakfast Croissant With Mozza, Asiago & Avocado Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Lightly butter a small baking dish or two individual ramekins (enough for two croissants) with 1 tablespoon unsalted butter.

Mix eggs

In a medium bowl, whisk together 4 large eggs and 1/4 cup whole milk until smooth and slightly frothy. Stir in 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon minced chives (if using).

Add cheeses and tomatoes

Fold in 3 tablespoons chopped sun-dried tomatoes, 3/4 cup shredded fresh mozzarella, and 1/4 cup finely grated asiago. Reserve a small pinch (about 1 tablespoon) of each cheese to sprinkle on top before baking.

Bake the egg mixture

Pour the egg and cheese mixture into the prepared baking dish(es). Sprinkle the reserved cheeses over the top. Bake in the preheated oven until the eggs are set but still slightly custardy in the center, about 18-22 minutes for a single 8x5-inch dish or 12-16 minutes for individual ramekins. A knife inserted in the center should come out mostly clean with a slight moistness. Remove from oven and let rest 2 minutes.

Prepare croissants

While the egg bake is in the oven, slice each croissant horizontally but not completely through, creating a hinge so the top lifts like a sandwich. Lightly brush the cut sides with 1 teaspoon olive oil.

Toast croissants

Heat a skillet over medium heat. Place croissants cut-side down in the dry or lightly oiled skillet and warm/toast until golden and slightly crisp, about 1-2 minutes. Remove from heat and set aside.

Prepare avocado

Halve and pit the avocado. Scoop the flesh into a bowl and mash with 1 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until slightly chunky. Taste and adjust seasoning.

Assemble sandwiches

Open each toasted croissant and spread an even layer of the mashed avocado on the bottom half. Spoon half of the baked egg-and-cheese mixture onto each croissant bottom (use a spatula to portion). If any extra melted cheese is desired, grate a little more asiago on top of the hot egg before closing the croissant. Close the croissant gently.

Cut each assembled croissant in half on the diagonal if desired. Sprinkle a light pinch of crushed red pepper flakes (optional) for a bit of heat and a few extra chopped chives if available. Serve immediately while warm.