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Ingredients
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Croissants & Assembly
Egg Mixture
Cheese
Optional Fillings & Garnish
Method
Croissants & Assembly
Warm croissants
Place croissants on a baking sheet, open-faced, and warm in the oven 4–6 minutes until slightly toasty and butter melts. Remove and set aside while you cook the eggs.
Egg Mixture
Mix eggs
In a large mixing bowl, crack all 20 eggs. Add 1 cup whole milk, 2 tsp salt, 1 tsp black pepper, and 2 tsp hot sauce if using. Whisk vigorously until fully combined and slightly frothy (about 1–2 minutes).
Scramble eggs
Heat a very large nonstick skillet or griddle over medium-low heat and add a small pat of butter or neutral oil to coat. Pour in the egg mixture and let sit 15–20 seconds, then gently stir with a spatula, pushing from the edges to the center. Cook slowly, folding frequently, until eggs are just set but still moist — about 6–8 minutes for this volume. Remove from heat a bit early; residual heat will finish cooking.
Season and finish
Taste and adjust seasoning with a pinch more salt or pepper if needed. Fold in half of the shredded cheddar (2 cups) and all the mozzarella (2 cups), stirring until cheese melts and eggs are creamy and evenly cheesy. Keep warm.
Cheese
Assemble cheese into croissants
Divide the remaining 2 cups cheddar among the 10 croissants (about 1/5 cup or 2 tablespoons per sandwich) and place on the bottom half of each warmed croissant.
Melt cheese if desired
If you prefer extra melted cheese, place the croissants with cheese under a broiler for 30–60 seconds just until cheese begins to bubble and soften. Watch closely to avoid burning.
Optional Fillings & Garnish
Add bacon and tomato
If using bacon, place 2 cooked bacon strips on top of the cheese in each croissant. If using tomato, slice thinly and add 1–2 slices per sandwich on top of bacon or cheese.
Portion eggs into croissants
Spoon the warm cheesy scrambled eggs evenly among the 10 croissants, distributing them so each sandwich gets roughly the same amount (about 1/10 of the egg mixture each).