Breakfast croissant 🥪
One of my favorite meals for a breakfast for dinner type of meal that can be modified endlessly. I ideally use an assortment of meat, cheeses, condiments but it’s fully customizable.
Ingredients
- 4slices bacon, halved
- 4Eggs, divided
- 2 tbspParmesan Cheese, grated
- 0.25 tspGround Black Pepper
- 1 cupwhite cheddar cheese, shredded
- 1 tbspeverything bagel seasoning
- 1 can4 premade croissants OR 1 can croissant dough* (see instructions below)
- 1 sliceMuenster Cheese
- 0.25 cupSharp Cheddar Cheese
- 1 teaspoonGarlic Powder
- 0.25 tspFlaky Salt
- 1 tbspButter
- optional: Italian seasoning, prosciutto, fresh basil/spinach/broccoli sprouts
- separate possible mixtures: smoked salmon, cream cheese, capers, arugula, lemon vinaigrette. turkey, spinach, egg, honey mustard. roasted red pepper, spinach, Boursin.
Instructions
- 1
Heat a large skillet over medium heat. Add the bacon and cook until golden brown and crispy, 6 to 8 minutes. Let the skillet cool slightly, then remove all but 3 tablespoons of the bacon grease.
- 2
In a medium bowl, whisk together all of the eggs, grated parmesan cheese, heavy cream, salt, and pepper.
- 3
Return the skillet to medium low heat. Add the eggs and let cook in a single layer, about 30 seconds. Stir occasionally, for the next 1 to 2 minutes, to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat. Immediately transfer to a plate to cool completely. Fied: to the skillet with bacon grease, warm up grease until slightly vibrating and audible. Add the eggs and let cook in a single layer, about 30 seconds until able to flip. The rest depends on your preference for eggs!
- 4
Divide the eggs into 4 portions (about 1/4 cup each). Sprinkle about 2 tablespoons of the cheese down the center of either the dough square/triangle, or cut croissant lengthwise. Place one portion of eggs in a line on top of the cheese. Place half a piece of bacon on either side of the eggs. Continue to fill to your hearts desire.
- 5
Roll dough to create a log shape. Press the seam to seal. Repeat with the remaining pastries.
- 6
To bake immediately: Preheat the oven to 375°F. Place the pastries seam side down on a parchment lined baking sheet, about 2 inches apart. Cut 2 slits, about 1 inch apart in the center of the pastry. Whisk to combine the remaining 1 egg with 1 tablespoon of water in a small bowl. Brush the pastries with egg wash, then sprinkle with everything bagel seasoning. Bake for 25 to 30 minutes, until lightly golden brown all over. Optional: Spread freshly grated cheddar over and under pastries halfway through the cook. They’ll be finished when the cheese darkens.
- 7
To make ahead: Place the pastries seam side down on a parchment lined baking sheet, about 2 inches apart. Cut 2 slits, about 1 inch apart in the center of the pastry. Wrap the baking sheet tightly with plastic wrap and freeze for up to 1 week. When ready to bake, preheat the oven to 375°F. Remove the rolls from the freezer and place on a parchment-lined baking sheet, about 2 inches apart. Let sit at room temperature for 20 minutes. In a small bowl, whisk to combine the remaining 1 egg with 1 tablespoon of water. Brush the pastries with the egg wash, then sprinkle with everything bagel seasoning. Bake for 32 to 37 minutes, until lightly golden. Let rest for 5 minutes on the sheet tray, then serve warm.