Egg & Cheese Croissant Recipe

Prepare proteins (if using)

If using bacon: cook 8 strips in a skillet over medium heat until crisp, about 8–10 minutes, turning once; drain on paper towels. If using sausage: heat fully cooked patties in skillet over medium for 3–4 minutes per side until warmed through. If using ham: warm 8 slices briefly in the skillet 30–60 seconds per side until just heated. Set aside and keep warm.

Split and toast croissants

Slice each croissant horizontally without cutting all the way through (or fully split if preferred). Lightly butter cut sides with about 1 tsp melted butter each (reserved from unsalted butter). Toast cut sides in a skillet or under a broiler for 1–2 minutes until golden and crisp. Keep toasted croissants warm.

Make scrambled eggs

Crack 6 large eggs into a mixing bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until uniform and slightly frothy. Heat a nonstick skillet over medium-low and add 2 tablespoons unsalted butter. When foaming, pour in egg mixture. Let eggs sit 10–15 seconds, then gently stir with a silicone spatula, scraping the pan’s bottom and sides to form soft curds. Cook until just set but still moist, about 2–3 minutes total. Remove from heat immediately; residual heat will finish them.

Assemble sandwiches

Open each toasted croissant and place 1 slice American cheese on the bottom half. Divide scrambled eggs evenly among the 4 croissants (about 1.5 eggs per sandwich). Top eggs with your chosen protein (2 slices ham, 1 cooked sausage patty, or 2 bacon strips per sandwich). Place the croissant top over fillings. If you prefer melted cheese, return assembled sandwiches to the skillet over low heat for 30–60 seconds with a lid until cheese softens.

Prepare potatoes and aromatics: wash and peel (optional) 2 medium russet potatoes. Cut into 1/2-inch dice. Finely dice 1/2 small yellow onion and 1/2 small red bell pepper.

Par-cook potatoes (optional for faster, tender results): place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 4–5 minutes until slightly tender but still firm. Drain and pat dry. Alternatively, microwave diced potatoes in a covered bowl with a tablespoon water for 3–4 minutes until just tender; drain and dry.

Crisp potatoes: heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer and let sear without moving for 3–4 minutes to develop color. Stir and continue to cook, adding diced onion and red bell pepper after the first stir. Season with 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until potatoes are golden and tender, about 10–12 minutes total (adjust heat as needed to avoid burning).

Finish and serve: taste and adjust seasoning. Stir in 1 tablespoon chopped fresh parsley if using. Transfer potatoes to a warmed plate and serve alongside the assembled croissant sandwiches.