Imagine sinking your teeth into a buttery, flaky croissant that's warm and fresh from the oven, filled with scrumptious layers of vegan scrambled eggs and savory vegan ham. Doesn't that sound like the perfect way to start your day? Come along on this Parisian journey with us as your kitchen fills up with the smell of a boulangerie in the heart of Paris.
Ingredients You'll Need:
4 Steve's Frozen Vegan Croissants
1/4 cup Becel Plant-Based Salted Brick, melted
1 package of Hodo All-Day Egg Scramble
2 slices Field Roast Creamy Original Chao Slices, cut in half
6 slices of Happy Veggie World Ham Slices
Handful of spinach
1 medium tomato, sliced
Instructions:
- Preheat the oven to the temperature recommended on the package of Steve's Frozen Vegan Croissants.
- Bake the croissants according to the instructions on the package.
- While the croissants are baking, grease a frying pan with oil and pour in the Hodo All-Day Egg Scramble. Cook over medium-high heat for 2-3 minutes, or until cooked through.
- In the same frying pan, cook the ham slices over medium-high heat until browned on both sides.
- Slice the croissants lengthways and brush one side with melted Becel Plant-Based Salted Brick.
- For the scrambled egg croissant sandwich, stuff spinach, mashed avocado, and scrambled egg into the croissant.
- For the ham and cheese croissant sandwich, take a slice of Field Roast Creamy Original Chao Slices that has been cut in half, top with a folded slice of ham, and top with spinach and tomato slices.
- Enjoy!
