Dairy-Free Croissant with Scrambled Eggs
Treat yourself to the ultimate breakfast indulgence with this **Dairy-Free Croissant with Scrambled Eggs** recipe—light, flaky croissants filled with rich, creamy scrambled eggs made entirely without dairy. Perfect for those with dietary restrictions or simply looking for a lighter twist on a classic pairing, this dish features airy scrambled eggs enriched with almond milk, cooked to velvety perfection in olive oil, and seasoned with a hint of salt, pepper, and fresh chives. The croissants are gently warmed to maintain their crisp layers, making them the perfect vessel for the silky eggs within. Ready in just 20 minutes, this easy yet elegant recipe is ideal for busy mornings, leisurely brunches, or a quick, satisfying meal for two. Enjoy this savory, dairy-free delight and elevate your breakfast game effortlessly!
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Recipe Information
Ingredients
- 2 pieces Dairy-free croissants
- 4 large Eggs
- 2 tablespoons Almond milk
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives
Instructions
Preheat your oven to 350°F (175°C).
Place the dairy-free croissants on a baking sheet and warm them in the preheated oven for about 5 minutes or until they are heated through and slightly crispy.
While the croissants are warming, crack the eggs into a medium-sized bowl and add the almond milk, salt, and black pepper. Whisk together until the mixture is well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Once the oil is hot, pour the egg mixture into the skillet. Allow it to cook undisturbed for about 1 minute, until the edges start to set.
Using a spatula, gently push the eggs from the edges toward the center, forming large, soft curds. Continue cooking, stirring occasionally, until the eggs are mostly set but still slightly runny. They will continue to firm up from residual heat.
Remove the skillet from the heat and fold in the chopped chives.
Slice the warmed croissants in half horizontally and place a generous serving of the scrambled eggs on the bottom half of each croissant.
Top with the other croissant half and serve immediately.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 11.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
