These scrambled egg croissant breakfast sandwiches make a fantastic lazy breakfast or brunch treat. The fresh croissants are filled with a generous layer of mashed avocado, some delicious and creamy goat cheese scrambled eggs, and perfectly seasoned shallot baby spinach here and there. Savory breakfast lovers, this is for you!
A couple of years ago when I first moved to Vancouver BC, I discovered this obsession about breakfast croissants over here. In France where I’m from, we usually enjoy them plain with a cup of coffee for breakfast. The food scene in Vancouver is very creative and never runs out of options for savory breakfasts, even using a croissant!
It inspired me to create this Caprese Croissant Breakfast Sandwich a while ago, and I’m now back with a different version with scrambled eggs. It is not exactly a groundbreaking recipe, but sometimes a little tweak to a classic, let’s say here scrambled eggs, can make a whole difference. Halfway between an avocado toast and your morning scrambled eggs, this breakfast croissant also features some creamy goat cheese and fresh baby spinach seasoned with a shallot vinaigrette. The result is absolutely incredible!
The ingredients you need:
- Fresh croissants. Make yourself a favor and go for bakery croissants over the ones you find in your grocery store or worse, the frozen ones. High quality butter croissants (ideally butter croissants) is key – it’s the French speaking here!
- Avocado. Choose ripe avocado(es), as you will need to mash it.
- Eggs. Obviously, to make scrambled eggs. I like to use free range organic eggs.
- Fresh goat cheese. Make sure you use it fresh; this is what will make the scrambled eggs creamy.
- Fresh baby spinach. If possible, go for small leaves, that will be easier to squeeze into your croissant.
- Shallots. You will need it for the vinaigrette together with olive oil, balsamic vinegar and Dijon mustard. Use them finely minced, and don’t overload with shallots to avoid an unpleasant aftertaste.
- Herbs. They’re optional but recommended. You can use anything from fresh chives, dill, or basil, depending on the flavors you want to bring your sandwich.
Don’t pass on the seasoning! I always recommend using freshly ground pepper and salt for bold flavors. If like me you like it spicy, consider adding freshly ground pili pili or alternatively paprika.
How to make this scrambled egg croissant breakfast sandwich?
- Start with slicing open the croissant without slicing all the way through. I recommend warming them up a couple of minutes in a pre-heated oven for best results, but this is not strictly necessary.
- Mash the avocadoes with a fork, and season well. Taste, and adjust seasoning as needed.
- Make the shallot vinaigrette for the baby spinach in a bowl, add the spinach, and toss well.
- The cheesy scrambled eggs are a key element of the recipe, and you want to make sure you do not overcook them. Follow the recipe instructions detailed in the recipe card for best results.
- Assemble the croissant breakfast sandwich, by layering the mashed avocado, the baby spinach and the cheesy scrambled eggs. Enjoy!
- Can I use different bread instead of croissant? Absolutely! Anything from an English muffin or two slices of sourdough bread would work perfectly. But to keep the authentic flavors and the crispy texture, I would personally stick to butter croissant.
- What if I don’t like goat cheese? Then just make some classic scrambled eggs. You can also add some Brie cheese or blue cheese to the sandwich (not to the eggs) if you like them.
- Can I scale the recipe? Oh yes, this recipe is easily scalable, so you just need to use more croissants, avocados, and make bigger portions of scrambled eggs. Easy!
- Do I need to warm up the croissants? Not necessarily. I personally like to warm the croissants beforehand (i.e. without the filling) just a little, but you can also use them fresh.
- Can I make it ahead and freeze it? Please don’t, the avocado would not do great, and neither would do the baby spinach. This croissant breakfast sandwich is so quick to make you don’t really need to make it ahead of time anyway.
- What if I want to tweak the recipe a little? I would suggest replacing the vinaigrette with this green basil cashew dressing. It will bring some subtle refreshing and nutty flavors!
- Can I make a vegan version of the recipe? Actually you can! There are some vegan croissants out there, so if you find them, just go for it! As for the eggs, did you know you can actually make scrambled eggs out of tofu? While I do not have a vegan version for you, you can easily find your way to vegan scrambled egg breakfast croissant sandwich by making some research online.
What to serve with scrambled egg croissant breakfast sandwich?
The answer here is: it depends. I typically make scrambled egg croissant sandwich for a lazy breakfast or brunch in the weekend. Serve with freshly squeezed orange juice, a cup of coffee or tea, then complete with a Raspberry Banana Smoothie.
You can also prepare this croissant breakfast sandwich for a solo lunch or dinner, together with a warm bowl of vegetable soup!
More savory breakfast recipes:
- Caprese Croissant Breakfast Sandwich (+ video)
- Fancy Salmon Avocado Eggs Benedict
- Simple Ricotta Omelet with Mint
- Savory Dutch Baby Pancake
- The Best Avocado Toast
You will also love:
- Almond Croissants
- Easy Fluffy American Pancakes (+ video)
- Buttermilk Chocolate Chip Scones (+ video)
- Soft Chocolate Chip Brioche Buns
Scrambled Egg Croissant Breakfast Sandwich
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Diet: Vegetarian
These scrambled egg croissant breakfast sandwiches make a fantastic lazy breakfast or brunch treat. The fresh croissants are filled with a generous layer of mashed avocado, some delicious and creamy goat cheese scrambled eggs, and perfectly seasoned shallot baby spinach here and there.
- 2 large croissants
- 1 large avocado
- 2 handfuls baby spinach leaves
- 1 teaspoon shallots, minced
- ½ Tablespoon olive oil + extra for cooking
- 1 teaspoon balsamic vinegar
- ¼ teaspoon Dijon mustard
- 4 large free-range eggs
- Sea salt and freshly ground black pepper
- 3 ounces (90g) fresh goat cheese, crumbled
- Dill, chives, or basil snipped with a scissors, to serve
- Before you start, you can warm the croissants in a preheated 350°F (180°C) oven for a couple of minutes or so, especially if they are not fresh. This will bring back their crispy texture.
- In a plate, mash the avocado with a fork, and season with sea salt, freshly ground pepper (and a little bit of pili pili if desired). Taste and adjust the seasoning as needed.
- In a bowl, prepare the vinaigrette by whisking together the Dijon mustard, olive oil, balsamic vinegar, and shallots. Add the baby spinach and toss well. Set aside.
- Slice open the croissants (without slicing all the way through) and fill with a few baby spinach leaves. Top with a generous layer of mashed avocado.
- In a medium bowl, whisk the eggs together until combined. Season with salt and pepper. Drizzle some olive oil in a medium pan placed over medium-low heat, and once hot, pour the egg mixture. Using a spatula or a wooden spoon, slowly pull the eggs towards the center. Keep the mixture moving until you have really creamy scrambled eggs. Make sure not to overcook the eggs (take them off the heat while they are still slightly runny and creamy). Stir through the goat cheese. Serve in the open croissants with an extra sprinkle of black pepper and a few snips of dill, chives or basil. Enjoy!
Keywords: Scrambled Egg Croissant Breakfast Sandwich
Did you make this recipe?
Lastly, if you make this Scrambled Egg Croissant Breakfast Sandwich, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!