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
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