What to do with those leftover croissants I had from this past week? I decided to make a buttery nest in a muffin pan and they turned out delicious! The croissant is buttery, the egg cooked just right and of course there’s cheese…. Yum. Oh that warm and buttery toasted croissant make my dish both creative and delicious, if I might say so myself.
Croissant Breakfast Cups
3 large fresh bakery croissants, halved
6 large eggs
½ cup shredded Gruyere or Swiss cheese (or any cheese you like)
½ cup diced ham (or use bacon or sausage)
Salt and black pepper, to taste
Fresh parsley or chives (optional, for garnish)
Preheat oven to 350°F. Lightly grease or spray a muffin tin. Then line them with cupcake liners.
Slice croissants in half and cut the pointed tip off each end. This will help them sit evenly in the muffin tin.
Gently press the centers to form a shallow “bowl” that fits into the muffin cups. You can use your fingers to shape into a cup or use a glass to press inside the cup.
Crack one egg into each croissant half, then sprinkle with salt and pepper and top with cheese. If you want a runny yolk leave as is. If you want your egg scrambled, first mix the egg in a bowl and then pour into each cup. Place diced ham on top of each egg in each cup. If you are adding ham to a beaten egg, use a small spoon to mix the ham into the egg in each croissant cup. Add a sprinkle of cheese.
Bake between 20 and 25 minutes, or until eggs are set and cheese is melted and bubbly.
Garnish with fresh herbs and serve warm.
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