Croissant with Scrambled Eggs & Cheese Sandwich - Video Recipe

A cheezy morning is always a great way to start the day. What I mean is a Croissant with scrambled eggs and a slice of melty American cheese. Now that's a breakfast sandwich you can sink my teeth into.

Because I use a store-bought pastry it's easy and quick to make a Croissant with Scrambled Eggs & Cheese Sandwich. It's a bit decadent to start the day this way...hey, you only live once!

And I get Croissants cheaply from my local Ralphs supermarket bargain bin. They may be a few days old, but because I like them warm they reheat to an almost fresh state, flakey on the outside and buttery soft on the inside. Since I get a great deal there is no reason to make my own Croissants from scratch...maybe one day I'll give it a shot. 

I like to buy a bag or two at a time as they freeze and defrost fine.

I still get eggs at my local Dollar Tree. I can get them anywhere from six eggs to a dozen per carton for a buck twenty-five (last year they cost a buck.) 

For cheese, I use good old American Cheese. You can use any type you like. I find American Cheese melts quickly and I actually like the flavor. Any soft cheese works best like Jack, Mozzarella, Colby, and Monterrey. Shredded cheese melts faster. I've yet to find a vegan cheese that is as flavorful as real cheese or cheese products and melts well. Cheap$kate cheeses frequently show up at my local 99c only Store.

Usually associated with the French, Croissants originated in mid-1800s Austria. The pastry is layered with butter so you get a puffy and airy interior with a hard flakey brown exterior. 

While not the same by any means, Flakey Biscuits in the can/cardboard roll give you a rough idea if you have never had a Croissant.

You can purchase Croissants filled with chocolate, feta cheese and spinach, along with many other sweets and savories. 

Croissants are now featured on breakfast menus, even in fast food joints like Jack in the Box's Supreme Croissant with scrambled eggs, cheese, ham, and bacon and they are pretty tasty, too. 

I'll slice the Croissant lengthwise while they are at room temperature or when chilled. They may be too soft to slice when heated through

I reheat the Croissant on the stovetop in a pan for a minute on each side. A toaster or tabletop toaster oven works quite well, too. If I am heating up a few Croissants then I will heat them in a regular oven at 350 degrees for 5 minutes or so - they don't need to brown anymore, just heat through - so check on them frequently just in case - warm to the touch is enough. Of course, they are delicious at room temperature.

I like my Croissants warm and plain, but lately, I've been making stuffed Breakfast Croissant Sandwiches. Check out my Scrambled Egg & Cheese Croissant Sandwich video below. There is nothing to it; just scrambled eggs anyway you like it, add cheese then fill up a sliced-open Croissant.

Check back for my next Breakfast Croissant recipe video when I add a slice of ham on top of the scrambled eggs and cheese. Again, it's so quick and easy to do! 

Croissant with Scrambled Eggs & Cheese Sandwich - Video    Play it here, video runs 2 minutes, 17 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 Croissant
• 1 or 2 Eggs -  It's up to you how many eggs for a Breakfast Croissant Sandwich.
• 1 Slice of Cheese - I use American cheese, but it's okay to use any favorite cheese.
•  1 Teaspoon Vegetable Oil - for scrambling eggs.

*Since Croissants are so buttery I don't add any oil or butter to the heating grill. I've found they will not stick to a pan. 

Directions

Slice open a Croissant through the middle. You can slice all the way through or just enough to add the scrambled egg.

Scramble an egg or two any way you like. Lately, I just add a little oil to a non-stick frying pan and scramble eggs. You can mix eggs in a bowl first if you like. 

I stir eggs the whole time until firm, but slightly moist. You can add a slice of cheese now or when you make the sandwich.

Place sliced Croissant on a heating grill or frying pan. Remove scrambled eggs and add them with cheese to the sliced-open Croissant. 

Close the Croissant and heat each side for about one minute, or until Croissant is warm to the touch. You are not browning the Croissant Sandwich, just heating it through. 

You can also heat the Croissant (slice lengthwise first) in a toaster or tabletop toaster oven. You do need to watch it closely as it is easy to burn the Croissant.  

You can also preheat the Croissant. You can serve the Breakfast Sandwich without heating the Croissant if it is freshly baked or not too many days old.

Again, you can fill the Croissant with one or two scrambled eggs -- it's up to you depending on how hungry you are, and if the eggs are small or extra-large ones.