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5 from 1 vote

Egg and Green Chile Croissant Panini

An amazing breakfast treat -- fixings piled high on a lightly toasted croissant!
Prep Time3 mins
Cook Time8 mins
Total Time11 mins
Course: Breakfast, Brunch
Cuisine: French, Mexican
Servings: 4
Calories: 401.88kcal


  • 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


  • 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.


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


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