Easy Butter Croissant Breakfast (Printable)

Flaky croissants filled with soft eggs and melted cheese, perfect for a quick and indulgent morning meal.

# What You Need:

→ Croissants

01 - 4 large butter croissants, halved

→ Eggs

02 - 6 large eggs
03 - 2 tablespoons whole milk
04 - 1/4 teaspoon salt
05 - 1/8 teaspoon ground black pepper
06 - 1 tablespoon unsalted butter

→ Cheese

07 - 4 slices cheddar cheese

→ Optional Add-Ins

08 - 4 slices cooked bacon or ham
09 - Fresh chives or parsley, chopped

# Directions:

01 - Preheat the oven to 350°F or set a toaster oven to warm setting.
02 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
03 - Heat butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until eggs are softly scrambled and just set. Remove from heat.
04 - Place the croissant bottoms on a baking tray. Layer each with a slice of cheese and spoon over a generous portion of scrambled eggs. Add bacon or ham if using.
05 - Top with the croissant lids and bake in the oven for 3 to 5 minutes, or until the cheese is melted and croissants are warmed through.
06 - Garnish with fresh herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in 20 minutes, which means you can actually eat sitting down instead of in your car.
  • The croissant does all the heavy lifting in terms of elegance, so you feel fancy without trying.
  • Endlessly customizable depending on what's in your fridge or what you're craving that morning.
02 -
  • Don't let your scrambled eggs get too brown or cooked through before baking—they'll continue cooking in the oven and end up overcooked and separating.
  • Use room-temperature eggs if you remember, as they scramble more evenly and smoothly than cold ones straight from the fridge.
03 -
  • Buy your croissants from a bakery counter rather than the packaged aisle—the difference in flakiness and flavor is noticeable and worth it.
  • If you prefer your cheese extra melty, grate it instead of using slices, and it'll distribute more evenly and melt faster.
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