“A hearty breakfast sandwich made of a kicked-up omelet inside a croissant... a little messy, but sure to please!”
1 sandwich

Ingredients Nutrition


  1. Cut the croissant in half lengthwise using a serrated knife. Warm the croissant in the microwave; the oven will dry it out. Be sure to cut the croissant before you warm it, because it will fall apart if you try to cut it after it is soft and warm.
  2. In a bowl, mix the egg, milk, and salt and pepper. Whisk with a fork.
  3. Pour the egg mixture into a greased frying pan on medium heat. Cover.
  4. Watch the egg carefully until it looks dry on top, so the egg cooks thoroughly, but does not burn on the bottom.
  5. Fold the slices of turkey in half and lay them end to end the long way down the middle of the egg. The meat should look like a thick stripe running top to bottom down the cooked egg.
  6. Scoop the salsa over the turkey, varying the amount as needed to cover the turkey with a thin layer.
  7. Cut the slice of cheese in half and lay end to end on top of the turkey and salsa. Be careful not to let it hang over the edge of the egg, or it will burn. Overlapping in the middle is fine.
  8. Using a spatula, fold the right side of the egg down over the top of the cheese. Press and hold it to melt the egg to the cheese, so it will stick. If the egg is overcooked, it may crack on the side, but it should still turn out fine.
  9. Repeat with the left side, forming a rectangular "pocket" in the middle of the pan.
  10. Re-cover and reduce heat, until the cheese is melted completely.
  11. Slide the omelet out of the pan onto a plate, and cut it through the middle, leaving two short rectangles of sliced omelet.
  12. Place the two pieces of omelet carefully into the croissant like a sandwich. I prefer to overlap the thin ends in the middle, so it is a more uniform thickness all the way through. However, you can vary the arrangement of omelet in the croissant as you see fit, since the shape of croissants varies widely.
  13. Enjoy!

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