Buttery croissant filled with green onion egg and cheese mixture These perfect scrambled eggs are made with butter instead of milk or cream. The result is a dish of creamy, smooth, melt-in-your-mouth eggs. In a bowl, beat the eggs with a fork or whisk until thoroughly mixed and the yolks and whites are totally combined.

Ingredients of Buttery croissant filled with green onion egg and cheese mixture

  1. Prepare 1/2 of green onion.
  2. You need 4 of eggs.
  3. It's 2 tbsp of milk.
  4. It's 1 of Pillsbury croissant.
  5. It's 4 of sliced cheese.
  6. It's 2 tbsp of butter.

Buttery croissant filled with green onion egg and cheese mixture instructions

  1. Preheat oven to 350.Roll out the croissants . Cut each slice of cheese in half and put half slice into each croissant..
  2. Put half of butter into pan and turn on skillet . Next mix 4 eggs and milk into a bowl. Take a heaping spoonful of egg mixture and add to a small separate bowl with remaining butter melted . Now Cut up green onions and add to egg and milk mixture..
  3. Add a dash of salt and pepper to green onion egg Mixture and pour into heated skillet. Scramble untill done..
  4. Add egg mixture into each crossed.
  5. Now roll from top end half way down and then bring end of triangle up and fold over..
  6. Now add a little of egg and butter mixture on each croissant to help seal it together while baking. Then put in oven and bake for 10 to 14 minutes..
  7. Now enjoy these bad boys of greatness!.

Place the croissants onto baking trays lined with silicone paper or baking parchment. Serve warm with jam and butter. These croissants need to be started the day before you want to serve them. I've looked at brioche for an enriched butter bread, but I don't feel that there was any egg involved. It wasn't a rich bread, just had a buttery I've played with the idea of the science of pie crusts/flaky pizza dough.

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