Ingredients
Scale
- 4 large butter croissants
- 6 large eggs
- 1/4 cup plain Greek yogurt (the secret for extra protein and fluffiness)
- 8 slices of thin-cut turkey deli ham or cooked turkey sausage patties
- 4 slices of sharp cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: fresh spinach or chives
Instructions
- In a medium bowl, crack the eggs and add the Greek yogurt, garlic powder, salt, and pepper. Whisk vigorously until the mixture is completely smooth and the yogurt is fully integrated. This combination adds a significant protein boost and ensures your eggs stay moist even after reheating. If you are adding chives or finely chopped spinach, stir them in now.
- Heat a non-stick skillet over medium heat with a light spray of oil. Pour in the egg mixture and cook, stirring gently, until the eggs are just set but still slightly soft. Slice your croissants in half lengthwise. On the bottom half of each croissant, layer two slices of turkey ham or a sausage patty, a generous portion of the scrambled eggs, and a slice of cheddar cheese. Place the top of the croissant back on to close the sandwich.
- If you are eating them immediately, place the croissants in a toaster oven or air fryer at 350°F for 2-3 minutes until the cheese melts and the croissant becomes crisp. If you are making them ahead, let the assembled croissants cool completely. Wrap each one tightly in parchment paper or aluminum foil and store them in a gallon-sized freezer bag in the refrigerator for up to 4 days or the freezer for up to a month.
- Cook Time: 10 minutes