Egg and Green Chile Croissant Panini

It’s the beginning of Lent and it’s time to be creative in the kitchen. As much as I think I don’t eat a lot of meat, I kinda do. The great thing about this time of year is that I eat a lot more fish and veggies and always wonder why I don’t do it more often.

Meat-free dishes always remind me of my grandma. Every Friday she made her delicious red enchiladas. They were made with a homemade red chile sauce and topped with shredded cheese and chopped onions. Super authentic, and oh so delicioso. I will definitely be eating my fill of that dish this season, but I also plan to share some seafood dishes and other meat-free dishes.

Today, I’m sharing a delicious croissant panini inspired by a delicious brunch at a French bakery. Tender, butter-flavored pastries from heaven overloaded with the most delicious farm-fresh eggs combined with roasted green chile, slices of avocados, tomatoes, and ooey-gooey melted queso Oaxaca.

These croissant panini’s can even be pre-made and refrigerated and reheated in a toaster oven or a couple seconds in the microwave and then toasted again on a skillet for a delicious breakfast on the go.

Egg and Green Chile Croissant Panini

An amazing breakfast treat -- fixings piled high on a lightly toasted croissant!


  • 5 eggs
  • 2 teaspoons milk
  • 2 Anaheim or Hatch chile peppers, roasted, peeled, and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 4 croissants
  • 2 tablespoons unsalted butter, melted
  • Avocados slices
  • Tomato slices
  • Queso Oaxaca slices


  1. Beat eggs and milk with a fork or wire whisk in medium bowl until fluffy. Add roasted chile, salt, and pepper and lightly combine.
  2. Heat olive oil in a nonstick skillet over medium heat. Add egg mixture to skillet and cook over low heat, stirring frequently, until eggs are thoroughly cooked, about 2 minutes.
  3. Slice each croissant in half. Brush each half with melted butter.
  4. Heat a panini grill or grill pan.
  5. Place scrambled eggs onto each half and top with avocado, tomato, and cheese.
  6. Close the sandwich and continue with the remaining sandwiches.
  7. Grill the panini until the cheese melts, about 3 to 4 minutes.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography: Jenna Sparks 

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