Cheesy scrambled egg croissants
Description
These breakfast baps with creamy eggs are camping-friendly, but work just as well as a casual brunch
Ingredient
- 4 croissants
- 4 eggs
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: dried parsley for garnish
Direction
Instructions:
1. Preheat your oven to 350°F (177°C).
2. Slice each croissant in half lengthwise, creating a top and bottom half.
3. In a bowl, beat the eggs with a pinch of salt and pepper until well combined.
4. Heat a non-stick pan over medium heat and add the olive oil.
5. Pour the beaten eggs into the pan and scramble them until they are cooked through.
6. Turn off the heat and sprinkle the shredded cheddar cheese over the scrambled eggs. Mix until the cheese is melted and evenly distributed.
7. Place the bottom half of each croissant on a baking sheet.
8. Divide the cheesy scrambled eggs among the croissants, spooning them on top of the bottom halves.
9. Place the top halves of the croissants on top of the eggs.
10. Bake in the preheated oven for 5-7 minutes, until the croissants are lightly toasted and the cheese is fully melted.
11. Once done, remove from the oven and let them cool for a few minutes.
12. Optional: sprinkle some dried parsley on top for an extra pop of color and flavor.
13. Serve warm and enjoy your cheesy scrambled egg croissants!
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