Need a fast, filling breakfast? This scrambled egg croissant sandwich is crisp on the outside, soft inside, and loaded with creamy eggs, crab sticks, and cheese. Perfect for busy mornings or lazy weekends.
Scrambled Egg Croissant Sandwich
As a mom of three, mornings can be the most stressful time of day — especially when it comes to figuring out breakfast.
It has to be quick, filling, and something my kids will actually be excited to eat.
This morning, I opened the fridge and spotted two golden, flaky croissants. Instant inspiration.
I turned them into croissant sandwiches that were simple to make and incredibly satisfying.
The croissants are crisp on the outside, soft on the inside, and filled with tender scrambled eggs mixed with crab sticks, cheese, and fresh vegetables.
Savoury, light, and full of energy, the whole thing comes together in just 20 minutes with no fancy techniques required.
As soon as the kitchen filled with that warm, buttery aroma, the kids came running. They finished their sandwiches in minutes — and immediately asked if we could have the same breakfast again tomorrow
Ingredients and Substitutions
Croissants
I recommend using plain croissants for this recipe. They’re flaky on the outside and soft on the inside, which makes them perfect for stuffing. Taking them out of the fridge a few minutes early helps them heat evenly without drying out.
Eggs
Medium eggs work best here. I prefer using room-temperature eggs because they whisk more easily and cook into softer, creamier scrambled eggs.
Crab sticks
Plain crab sticks are ideal. I like to shred them by hand so they mix evenly into the egg mixture. If they’re frozen, make sure they’re fully thawed before using.
Cheese slices
Plain cheese slices add creaminess and a subtle milky flavour. If you don’t have sliced cheese, shredded mozzarella works well as a substitute without overpowering the sandwich.
Tomato
A medium tomato sliced thinly works best.
Lettuce
Fresh lettuce adds crunch and balance. Make sure it’s washed and fully dried. If lettuce isn’t available, cucumber slices are a good alternative.
Cooking oil
A small amount of neutral-flavoured vegetable oil is all you need to gently cook the scrambled eggs without masking their flavour.
Black pepper
Freshly ground black pepper adds warmth and depth. A small amount goes a long way.
Mayonnaise
Plain mayonnaise adds creaminess and brings everything together. If needed, yogurt mixed with a little sugar works as a simple substitute.
How to Make Scrambled Egg Croissant Sandwich
1. Preparation
Slice each croissant horizontally through the middle, keeping one side attached so it forms a pocket. This makes the sandwich easier to fill and eat.
Wash the tomato and slice it thinly. Gently pat the slices dry with kitchen paper to remove excess moisture. Wash the lettuce thoroughly and let it drain until completely dry.
Shred the crab sticks into thin strips.
Crack the eggs into a large bowl, add 1 g of salt and black pepper to taste, and whisk until smooth and well combined.
Add the shredded crab sticks to the egg mixture and stir evenly. Set aside.
2. Heat the Croissants
Line the air fryer basket with parchment paper and place the croissants inside.
Set the air fryer to 160°C (320°F) and heat for 6 minutes, until the croissants are crisp on the outside but still soft inside. Remove and set aside.
3. Cook the Crab Scrambled Eggs
Heat a non-stick pan over low heat and add the cooking oil. Allow the oil to warm gently — it should not be hot.
Pour in the egg and crab mixture.
Once the edges start to set, use a silicone spatula to gently push the eggs from the edges toward the centre. Avoid stirring too often so the eggs stay soft and silky.
Cook until the eggs are about half set, roughly 2 minutes, then divide the eggs into two portions and turn off the heat. The remaining heat will finish cooking the eggs, keeping them tender and creamy.
4. Assemble the Sandwich
Open each warm croissant pocket and layer the ingredients in this order:
Lettuce
Mayonnaise
Cheese slices
Tomato slices
Crab scrambled eggs
Gently press to secure the filling, close the croissant, and serve immediately while warm.
Tips & Tricks
- Keep the air fryer temperature at 160°C to prevent the croissants from drying out or burning.
- Always dry the tomato and lettuce thoroughly to keep the croissant crisp.
- Cook the scrambled eggs over low heat and stop early — residual heat will finish the cooking.
- Follow the layering order to protect the croissant from moisture and maintain clean textures.
- Avoid overfilling the croissant so it closes neatly and is easy to eat.
Frequently Asked Questions
Why did my croissant turn soft?
Excess moisture from undried tomatoes or lettuce can soften the croissant. Make sure all fresh ingredients are fully dried before assembling.
How do I keep scrambled eggs soft and creamy?
Cook over low heat and turn off the heat while the eggs are still slightly runny. The remaining heat will gently finish cooking them.
Can I make this sandwich ahead of time?
This sandwich is best enjoyed fresh. If needed, store it tightly wrapped in the fridge for up to one day.
How do I reheat it?
Reheat in an air fryer at 140°C (285°F) for about 3 minutes, or microwave for 30 seconds to warm through and melt the cheese.
Kid-Approved Scrambled Egg Croissant Sandwich
Ingredients
For the Sandwiches
- 2 large plain croissants
- 3 large eggs room temperature
- 4 imitation crab sticks shredded
- 4 slices cheese processed American, cheddar, or your choice
- 1 medium tomato
- 4 large leaves of crisp lettuce e.g., romaine
For Seasoning & Cooking
- 5 ml neutral cooking oil e.g., vegetable or canola oil
- 1 g fine salt
- Freshly ground black pepper to taste
- 20 g plain mayonnaise or salad dressing
Instructions
Preparation
- Slice each croissant horizontally through the middle, keeping one side attached so it forms a pocket. This makes the sandwich easier to fill and eat.
- Wash the tomato and slice it thinly. Gently pat the slices dry with kitchen paper to remove excess moisture. Wash the lettuce thoroughly and let it drain until completely dry.
- Shred the crab sticks into thin strips.
- Crack the eggs into a large bowl, add 1 g of salt and black pepper to taste, and whisk until smooth and well combined.
- Add the shredded crab sticks to the egg mixture and stir evenly. Set aside.
Heat the Croissants
- Line the air fryer basket with parchment paper and place the croissants inside.
- Set the air fryer to 160°C (320°F) and heat for 6 minutes, until the croissants are crisp on the outside but still soft inside. Remove and set aside.
Cook the Crab Scrambled Eggs
- Heat a non-stick pan over low heat and add the cooking oil. Allow the oil to warm gently — it should not be hot.
- Pour in the egg and crab mixture.
- Once the edges start to set, use a silicone spatula to gently push the eggs from the edges toward the centre. Avoid stirring too often so the eggs stay soft and silky.
- Cook until the eggs are about half set, roughly 2 minutes, then divide the eggs into two portions and turn off the heat. The remaining heat will finish cooking the eggs, keeping them tender and creamy.
Assemble the Sandwich
- Open each warm croissant pocket and layer the ingredients in this order:
- Lettuce
- Mayonnaise
- Cheese slices
- Tomato slices
- Crab scrambled eggs
- Gently press to secure the filling, close the croissant, and serve immediately while warm.
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