Scrambled Eggs with Cheese and Herbs on a Croissant with Avocado, Ham, and Veggie

Baking sheet lined with parchment paper; Non-stick pan; Bowl; Whisk; Spatula/wooden spoon

10 minutes

20 minutes

American

Scrambled Eggs, Cheese, Herbs, Croissant, Avocado, Ham, Veggies

Breakfast/Brunch

Baking/Stovetop

Vegetarian

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1 croissant

2 large eggs

2 tablespoons of shredded cheese

1 tablespoon of fresh herbs (e.g. parsley or chives)

¼ avocado sliced into thin slices

2 slices of ham or bacon

½ cup of cooked vegetables (e.g. bell peppers or mushrooms)

Preheat the oven to 350°F (175°C). Cut the croissant in half lengthwise and place it on a baking sheet lined with parchment paper. Bake for 5 minutes until lightly toasted.

Meanwhile crack the eggs into a bowl and whisk together until combined. Heat a non-stick pan over medium heat and add the eggs to the pan. Cook for 3-4 minutes stirring occasionally until the eggs are cooked through but still moist. Add the cheese and herbs to the pan and stir until melted through the eggs.

Remove the croissant from the oven and top each half with avocado slices, ham or bacon slices and cooked vegetables then spoon over the scrambled egg mixture onto each half of the croissant. Serve immediately while still warm.

Calories – 590; Fat – 30g; Carbohydrates – 45g; Protein – 25g

This delicious breakfast sandwich is made with scrambled eggs mixed with cheese and herbs on a lightly toasted croissant topped with avocado slices, ham or bacon slices and cooked vegetables for an easy meal that can be enjoyed any time of day!

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The state of New Mexico is famous for its green chile, which is used in a variety of dishes.