Breakfast Croissant Recipe

Prepare croissants

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice each croissant horizontally about three-quarters through so it opens like a bun but stays connected.

Spread about 1/2 teaspoon of unsalted butter on the cut interior of each croissant (reserve remaining butter for eggs). Place one slice of cheddar on the bottom half of each croissant; add the Swiss/Gruyère slice if using.

When eggs are cooked (see Eggs & Filling), spoon the scrambled egg mixture evenly onto the cheese-lined bottom halves, add any optional add-ins (sausage, spinach, tomato), then top with the croissant tops. Place assembled croissants on the prepared baking sheet.

Bake for 5–8 minutes, just until the cheese melts and croissants are warmed through. Remove from oven and serve immediately.

Whisk the eggs

Crack the 6 large eggs into a medium mixing bowl. Add 3 tablespoons of whole milk, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and the chopped chives. Whisk vigorously until blended and slightly frothy (about 30–45 seconds).

Cook low and slow

Heat a 10-inch nonstick skillet over medium-low heat. Add 1 teaspoon olive or neutral oil and swirl to coat. Pour in the egg mixture and let it sit undisturbed for 10–15 seconds until edges just begin to set.

Using a silicone spatula, gently push the set edges toward the center and tilt the pan so uncooked egg flows to the edges. Continue folding and tilting in gentle motions until the eggs form soft, creamy curds but are still slightly moist — about 3–5 minutes total. Remove the pan from heat a little early: residual heat will finish the eggs.

Cut 2 tablespoons of the reserved unsalted butter into small pieces and stir into the eggs off the heat for extra silkiness. Taste and adjust seasoning if needed.

If using bacon or sausage: warm the cooked, chopped meat in a small skillet over medium heat until just heated through (about 2–3 minutes). Drain on paper towel.

If using spinach: wilt 1 cup fresh baby spinach in the egg pan quickly for 30–60 seconds before adding the egg mixture, then squeeze dry and chop roughly. If using tomato: slice and pat dry to avoid soggy croissants.

Layer optional add-ins on top of the cheese and beneath the eggs when assembling croissants, or mix chopped add-ins gently into the cooked eggs before spooning into croissants.