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Recipe of the day: 3 easy breakfast croissant recipes
Discover a delightful morning with these three simple breakfast croissant recipes that promise to elevate your breakfast game.
Three different croissants recipes to try out. Picture: iStock
Kickstart your mornings with these delightful and easy breakfast croissant recipes!
From a fuss-free Ham and Cheese croissant traybake to the classic Full English croissants and the flavourful Caprese croissant breakfast sandwich.
These recipes will bring a delicious twist to your breakfast routine.
How to make a Ham and cheese croissant
Ingredients
- 2-3 tbsp Dijon mustard
- 8 croissants, split in half
- 8 slices thick-cut ham
- 250g gruyère, grated
- 4 eggs
- 350ml whole milk
- 200ml single cream
- for the dish butter
- a small bunch chives, chopped
Method
- Spread a thin layer of mustard over each croissant half, then make 8 sandwiches using the ham and gruyère as the filling.
- Whisk together the eggs, milk and cream, then season really well. Butter a 35cm-diameter ovenproof dish and arrange the croissants at the bottom. Pour over the eggy mixture and leave for 15 minutes, turning now and again to help it all soak in.
- Heat the oven to 180C.Bake the croissants for 20-25 minutes or until the egg mixture is just set. Scatter with chives before serving.
Ham and cheese croissant
Feed a crowd with this cheese-packed, no-fuss, show-off brunch idea that will feed a hungry crowd
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2–3 tbsp Dijon mustard
- 8 croissants, split in half
- 8 slices thick-cut ham
- 250g gruyère, grated
- 4 eggs
- 350ml whole milk
- 200ml single cream
- for the dish butter
- a small bunch chives, chopped
Instructions
- Spread a thin layer of mustard over each croissant half, then make 8 sandwiches using the ham and gruyère as the filling.
- Whisk together the eggs, milk and cream, then season really well. Butter a 35cm-diameter ovenproof dish and arrange the croissants at the bottom. Pour over the eggy mixture and leave for 15 minutes, turning now and again to help it all soak in.
- Heat the oven to 180C.Bake the croissants for 20-25 minutes or until the egg mixture is just set. Scatter with chives before serving.
Nutrition
- Calories: 517kcl
- Sugar: 6.2g
- Sodium: 2.4g
- Fat: 33.3g
- Saturated Fat: 17.8g
- Carbohydrates: 28.1g
- Fiber: 2g
- Protein: 25.2g
*This recipe was sourced from Olivemagazine.com.
How to make Full English croissants
Ingredients
- 16 rashers streaky bacon
- 4 croissants, cut in half horizontally
- 100g cheddar, finely grated
- 400g tin baked beans
- A few dashes Worcestershire sauce
- A few dashes hot sauce, plus extra to serve
- 4 (we used Burford Browns) eggs
- For frying vegetable oil
Method
- Heat the grill to high and cook the bacon, turning once, until really crisp. Heat the oven to 200C.
- Put the croissants onto a baking tray and divide the bacon, cheese and beans between the croissants bases, splashing some Worcestershire and hot sauce over each. Put on the tops and bake for 10-15 minutes or until the croissants are crisp, cheese melted and beans bubbling.
- Fry the eggs in a little oil to your liking then drain on kitchen paper. Carefully remove the tops of the croissants, put on the eggs, replace the tops and serve.
Full English croissants
Check out our epic breakfast croissant recipe packed with super crispy bacon, baked beans and runny fried eggs. The perfect indulgent weekend treat for all the family
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast,Brunch
- Method: Frying
- Cuisine: British
Ingredients
Scale
- 16 rashers streaky bacon
- 4 croissants, cut in half horizontally
- 100g cheddar, finely grated
- 400g tin baked beans
- A few dashes Worcestershire sauce
- A few dashes hot sauce, plus extra to serve
- 4 (we used Burford Browns) eggs
- For frying vegetable oil
Instructions
- Heat the grill to high and cook the bacon, turning once, until really crisp. Heat the oven to 200C.
- Put the croissants onto a baking tray and divide the bacon, cheese and beans between the croissants bases, splashing some Worcestershire and hot sauce over each. Put on the tops and bake for 10-15 minutes or until the croissants are crisp, cheese melted and beans bubbling.
- Fry the eggs in a little oil to your liking then drain on kitchen paper. Carefully remove the tops of the croissants, put on the eggs, replace the tops and serve.
Nutrition
- Calories: 817
- Sugar: 7.7g
- Sodium: 5.3g
- Fat: 52g
- Saturated Fat: 21.2g
- Carbohydrates: 39.2g
- Fiber: 6.8g
- Protein: 44.8g
*This recipe was sourced from Olivemagazine.com.
How to make Caprese croissant breakfast sandwich
Ingredients
- 4–6 croissants, sliced in half, lengthwise
- 4 Tablespoons basil pesto
- 8 mozzarella pearls or 2 large mozzarella balls, sliced
- 8 cherry tomatoes, halved
- 140g sun-dried tomatoes, sliced into stripes
- 140 gartichoke hearts
- A handful of arugula salad, and more for serving
- 2 Tablespoons unsalted butter, melted
- Black or white sesame, for sprinkling (optional)
- Basil leaves (optional)
Method
- Preheat oven (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.
- Spread the pesto sauce over each half, then stuff with sun-dried tomatoes, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.
- Brush each croissants with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at anytime, the top is browning, cover with aluminium foil during baking. Serve immediately with a few fresh basil leaves if desired.
Caprese croissant breakfast sandwich
Caprese Croissant Breakfast Sandwich will take your weekend breakfast or brunch to the next level! These generous croissants are filled with all things Mediterranean and make a wonderful yet simple savory treat for breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Category: Breakfast,Brunch
- Method: no cook
- Cuisine: Italian
Ingredients
Scale
- 4–6 croissants, sliced in half, lengthwise
- 4 Tablespoons basil pesto
- 8 mozzarella pearls or 2 large mozzarella balls, sliced
- 8 cherry tomatoes, halved
- 140g sun-dried tomatoes, sliced into stripes
- 140 gartichoke hearts
- A handful of arugula salad, and more for serving
- 2 Tablespoons unsalted butter, melted
- Black or white sesame, for sprinkling (optional)
- Basil leaves (optional)
Instructions
- Preheat oven (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.
- Spread the pesto sauce over each half, then stuff with sun-dried tomatoes, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.
- Brush each croissants with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at anytime, the top is browning, cover with aluminium foil during baking. Serve immediately with a few fresh basil leaves if desired.
*This recipe was sourced from delscookingtwist.com.
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