Our Stuffed Breakfast Croissant with steak elevates steak-and-eggs into a buttery, flaky breakfast that’s perfect for busy mornings. We tuck fluffy, farm-style scrambled eggs together with cubed ribeye and plenty of melted cheese into warm croissants for a hearty, portable meal.
Breakfast Croissant with Steak, Egg, and Cheese
This is an easy, satisfying breakfast that delivers on flavor and convenience. Even if you’re not usually a steak-and-eggs person, the combination of tender scrambled eggs, seasoned ribeye, and gooey cheese tucked into a flaky croissant makes this an irresistible exception.
If you like breakfast foods made simply but well, this sandwich is right up your alley. It’s quick to assemble, adaptable to leftovers, and holds up well if you’re making a batch for several people.
Recipe Shopping List
Before you start, gather the essentials below. For precise amounts and the full recipe, see the recipe card at the end of the post.
- Croissants
- Ribeye (or other cooked steak)
- Butter
- Eggs
- Whole milk
- Seasoning (salt, pepper, garlic salt)
- Shredded cheddar cheese
Get more RECIPES with EGGS here!
How To Make This Recipe
This overview shows the main steps so you know what to expect. Use the full recipe card at the end of the page when you cook.
- Warm the croissants and cube the cooked steak — Heat croissants in a low oven or on a warm grill. Cut cooked steak into bite-sized cubes. Leftover ribeye, prime rib, tri-tip, or brisket work well.
- Whisk eggs and melt the butter — Combine eggs, milk, salt, and pepper. Melt butter in a skillet or on a griddle over low to medium-low heat.
- Sear the steak briefly, then add eggs — Add cubed steak to the butter to warm or brown slightly. If using raw steak, cook to about medium-rare before pouring in the eggs.
- Scramble, add cheese, and assemble — Gently scramble the eggs until they reach a soft set, stir in the shredded cheese until melted, then stuff the mixture into the warmed croissants and serve.
More great BREAKFAST RECIPES here!
Serve This With
These croissant sandwiches pair well with any breakfast spread. They hold up when kept warm on a tray in a low oven, wrapped in foil, in a slow cooker, or reheated in an air fryer.
Complement them with other breakfast favorites for a fuller meal.
Try crispy bacon alongside the croissants. If you want something sweet, grilled French toast or homemade buttermilk pancakes make excellent companions.
Recipe FAQ
Yes. Wrap sandwiches in foil and refrigerate or freeze. To reheat, thaw overnight if frozen, then warm the foil-wrapped croissant in an air fryer or oven for a few minutes until heated through. This makes a quick make-ahead breakfast without the drive-thru.
These sandwiches are highly customizable. Sautéed spinach, diced peppers, onions, mushrooms, smoked garlic, or caramelized onions all make excellent additions. Use leftovers from your fridge to customize each sandwich.
Many people prefer farm-fresh eggs for their richer flavor and brighter yolks. If you have a local source, it can make a noticeable difference in dishes like scrambled eggs. Personal preference varies, but farm eggs are often favored for breakfast cooking.
Make our Traeger Ribeye for this recipe!
More Breakfast Recipes
- Traeger Breakfast Bake
- Bacon Spinach Breakfast Sandwich
- Bacon Egg Breakfast Wrap
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Stuffed Breakfast Croissant with Steak
These simple breakfast sandwiches are easy to prepare for a crowd and taste fantastic.
10 minutes
10 minutes
20 minutes
Ingredients
- 4 croissants
- 6 ounces ribeye steak, cooked
- 2 tablespoons butter
- 8 large eggs
- ¼ cup whole milk
- ¼ teaspoon black pepper
- ¼ teaspoon garlic salt
- 4 ounces shredded cheddar cheese
Instructions
- Preheat the oven to low or warm, then place croissants inside to heat.
- Cube the cooked steak and set aside.
- Melt butter in a medium non-stick skillet or on a griddle over low to medium-low heat.
- Whisk together eggs, milk, salt, and pepper while the butter melts.
- Add the steak to the melted butter and allow it to warm and sizzle briefly.
- Pour the egg mixture into the skillet and stir slowly with a spatula to scramble.
- Once the eggs begin to set, mix in the shredded cheese and fold until melted.
- Cover and cook briefly on low until eggs are set but still soft.
- Remove croissants from the oven, split them open, stuff with the scrambled eggs and steak, and serve hot.
Recommended Products
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- Silicone Spatula Set
- Melting Dome
- Blackstone 36″ Griddle
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 706
Total Fat: 47g
Saturated Fat: 24g
Trans Fat: 1g
Unsaturated Fat: 19g
Cholesterol: 495mg
Sodium: 816mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 9g
Protein: 36g
Nutrition data provided here is an estimate.
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