Egg and Green Chile Croissant Panini

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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!
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Ingredients

  • 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

Instructions

  • Beat eggs and milk with a fork or wire whisk in a medium bowl until fluffy. Add roasted chile, salt, and pepper and lightly combine.
  • 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.
  • Slice each croissant in half. Brush each half with melted butter.
  • Place scrambled eggs onto each half and top with avocado, tomato, and cheese.
  • Close the sandwich and continue with the remaining sandwiches.
  • Grill the panini until the cheese melts, about 3 to 4 minutes.

Notes

  • The nutrition facts do not include tomato, cheese and avocado slices. 

Nutrition

Calories: 401.88kcal, Carbohydrates: 28.65g, Protein: 12.15g, Fat: 26.56g, Saturated Fat: 12.5g, Cholesterol: 258.09mg, Sodium: 493.58mg, Potassium: 215.61mg, Fiber: 1.82g, Sugar: 7.95g, Vitamin A: 1110.21IU, Vitamin C: 32.33mg, Calcium: 57.86mg, Iron: 2.35mg

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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