Mouthwatering Gluten-Free Cuban Breakfast: Aromatic Croissants, Scrambled Eggs & Tropical Fruit Salad

Allergens

Eggs, Dairy (Milk)

Ingredients

• 6 gluten
• free croissants
• 8 large eggs
• 1/2 cup whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 cup diced mango
• 1 cup diced pineapple
• 1 cup diced papaya
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Slice the gluten free croissants in half and place them on a serving platter, cut side up. Set aside.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
3. Heat a nonstick skillet over medium heat. Add the butter and melt it.
4. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are cooked through but still slightly creamy. Remove from heat.
5. In another bowl, combine the diced fruits, lime juice, and cilantro. Toss well to mix.
6. To assemble the dish, place a generous portion of scrambled eggs over each croissant half. Top with an assortment of tropical fruit salad.
7. Serve immediately and enjoy!

Chef’s Insight

To achieve a perfect balance of flavors, use ripe and sweet mangoes, pineapples, and papayas for the tropical fruit salad.

Notes

This recipe is both gluten-free and dairy-free adaptable. For a vegan option, replace scrambled eggs with tofu scramble.