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Breakfast Croissant with Pumpkin Scrambled Egg

Breakfast Croissant

This breakfast croissant with pumpkin scrambled egg is so easy to make, delicious, and nourishing. Adding pumpkin puree give the scrambled eggs a little bit sweet, salty and creamy texture.

Breakfast Croissant


  • 3 plain croissants
  • watercress

Pumpkin scrambled eggs

  • 3 free-range eggs
  • 1/4 cup plain pumpkin puree
  • 1 tbsp cream cheese
  • a pinch of nutmeg
  • salt and freshly ground black pepper, to taste
  • unsalted butter or olive oil


  1. Preheat oven to 350 degrees. Brush one side of the croissant with unsalted butter. Arrange croissant in a single layer on a large rimmed baking sheet, bake for 3 to 5 minutes until croissant warm.
  2. Whisk together eggs, pumpkin puree, and cream cheese until smooth and well combined. Season with nutmeg, salt, and freshly ground black pepper.
  3. Heat a medium pan over medium-low heat and coat with olive oil. Add the mixture egg to the hot skillet. Using a wooden spoon, stir occasionally until they are cooked to your desired consistency.
  4. Place scrambled eggs on bottoms of each of the croissants, top with watercress and the other half of croissant.
Breakfast Croissant

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