Caprese Croissant Breakfast Sandwich with Scrambled Eggs
A croissant breakfast sandwich packed with scrambled eggs, pesto, mozzarella cheese, tomatoes, arugula, and balsamic vinegar glaze.
Ingredients
- 4-5 Eggs
- 2 Tbsp. Milk
- 2 Croissants
- Pesto (recipe below)
- 1 large Tomato (sliced)
- 4 slices of fresh Mozzarella
- Vinegar glaze
- Arugula
- 1 Tbsp. oil or butter (plus more to drizzle croissant)
Pesto:
- 1 C. Fresh basil
- 1/4 C. Pine nuts (toasted)
- 1/2 of a Lemon (juiced)
- 1/4 C. Parmesan cheese
- 1/4 C. Olive oil
- Salt and pepper
- 1 garlic clove
Instructions
- To make the pesto, add all the ingredients into a food processor and blend until combined. Taste and add salt and pepper to personal preference. Set aside or refrigerate if making in advance.
- To make the croissant breakfast sandwich, slice the croissants in half. Drizzle a little bit of olive oil or avocado oil over the croissants. Place in a skillet over medium heat until the cut side is golden brown. Remove from heat and set aside.
- In a mixing bowl, add the eggs and milk. Whisk together. Add 1 tablespoon of oil or butter to the skillet. Add the eggs and scramble over medium heat until the eggs are set. Season with salt and pepper.
- Spread a generous layer of pesto on to the toasted sides of the croissant. On the bottom croissant, add the cooked egg, tomatoes, mozzarella cheese, and arugula. Drizzle a little balsamic vinegar glaze over the arugula and add the top croissant. Enjoy!
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The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.