Egg and Green Chile Croissant Panini
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Updated Aug 26, 2019, Published Feb 15, 2018
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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.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Egg and Green Chile Croissant Panini
Ingredients
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.
- Heat a panini grill or grill pan.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: Jenna Sparks
I LOVE All Your Recipes! Some, I remember from my Grandma, like Sopa de Albondigas:)
It sure looks delicious, all that gooey cheese. I have to get my panini out. Never have used it. Geez.