low butter or whole wheat croissantssliced in half
In a medium bowl whisk together eggs, milk, salt, and pepper. Pour egg mixture into greased pan or skillet over medium-high heat. Cook for 2-3 minutes. Use a wooden spoon or a rubber spatula to gently stir the eggs, being sure to scrape the bottom of the pan as you are stirring so eggs cook evenly.
Once eggs begin to look mostly cooked, stir in shredded mozzarella cheese until melted and combined, then finish cooking eggs to your liking. Remove from heat.
Top ham and cheese with a large scoop of scrambled eggs. Top with the second half of the croissant buns. Bake in preheated oven for 10 minutes or until cheddar cheese is melty and croissants are toasted.
Serve immediately OR allow to cool completely before wrapping individually in plastic wrap and freezing. To reheat, unwrap, place on a paper towel and microwave for 1 minute or until heated through.
Adapted from La Creme de la Crumb