Croissant Eggwich Recipe

Prepare croissants

Slice croissants horizontally through the middle. Lightly butter the cut faces of each croissant half with the softened unsalted butter. Set cut sides up on a baking sheet.

Toast croissants

Place the baking sheet under a preheated broiler or in a 375°F (190°C) oven for 3–5 minutes until the butter melts and the cut faces are lightly toasted and golden. Remove and keep warm.

Whisk eggs

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy, about 20–30 seconds.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tsp neutral oil or a small pat of butter. Pour in the egg mixture. Let sit undisturbed for 10–15 seconds then gently stir with a silicone spatula, scraping the pan bottom and folding the eggs until they form soft, slightly creamy curds, about 2–3 minutes total. Remove from heat when still slightly glossy—carryover cooking will finish them.

Add cheese

Immediately sprinkle the shredded sharp cheddar over the hot eggs and gently fold once so the cheese melts into the eggs. Keep eggs warm.

Bacon

If using bacon, cook 3 slices in a skillet over medium heat until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and keep warm. Break into pieces to fit croissant if necessary.

Sausage patty

If using a sausage patty, cook over medium heat 4–5 minutes per side until internal temperature reaches 160°F (71°C) and exterior is browned. Keep warm.

Ham

If using sliced ham, warm the slices in the skillet for 30–60 seconds per side until heated through and slightly caramelized at the edges. Keep warm.

Arrange toasted croissant bottoms on a work surface. Divide the cheesy scrambled eggs evenly between the two croissant bottoms.

Place your chosen protein on top of the eggs (e.g., bacon pieces, sausage patty, or ham slices). If using optional garnishes, sprinkle minced chives over the eggs and protein and add a drizzle of hot sauce or a smear of grainy mustard to taste.

Cap with the croissant tops, press gently, slice in half if desired, and serve immediately while warm.