Savory Breakfast Croissant
Savory Breakfast Croissant
Ingredients
For the Savory Filling
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon butter, for sautéing
- 4 slices bacon, cooked until crispy and crumbled
- 1 cup fresh spinach, roughly chopped
- 1 cup shredded cheddar cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 4 large croissants
- 1 tablespoon fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the large eggs, milk, kosher salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min
- 3
Melt the butter in a large non-stick skillet over medium heat. Add the chopped fresh spinach and sauté for 1 to 2 minutes, or until wilted. Remove spinach from skillet and set aside.
⏱️ 3 min
- 4
Pour the egg mixture into the same skillet (add a touch more butter if needed). Cook, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 3 to 5 minutes. Do not overcook.
⏱️ 5 min
- 5
Remove the scrambled eggs from heat. Gently fold in the cooked and crumbled bacon, sautéed spinach, and shredded cheddar cheese until evenly distributed.
⏱️ 2 min
- 6
Carefully slice each large croissant horizontally, almost all the way through, creating a pocket. Be careful not to cut completely in half.
⏱️ 2 min
- 7
Generously fill each croissant with the savory egg and cheese mixture. Place the filled croissants on the prepared baking sheet.
⏱️ 3 min
- 8
Bake the croissants in the preheated oven for 10 to 12 minutes, or until they are golden brown and the cheese is melted and bubbly.
⏱️ 12 min•🌡️ 350
- 9
Remove from the oven, garnish with fresh chopped chives, and serve immediately. Enjoy your flaky, golden savory breakfast croissant!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Breakfast Croissant
Ingredients
For the Savory Filling
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon butter, for sautéing
- 4 slices bacon, cooked until crispy and crumbled
- 1 cup fresh spinach, roughly chopped
- 1 cup shredded cheddar cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 4 large croissants
- 1 tablespoon fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the large eggs, milk, kosher salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min - 3
Melt the butter in a large non-stick skillet over medium heat. Add the chopped fresh spinach and sauté for 1 to 2 minutes, or until wilted. Remove spinach from skillet and set aside.
⏱️ 3 min - 4
Pour the egg mixture into the same skillet (add a touch more butter if needed). Cook, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 3 to 5 minutes. Do not overcook.
⏱️ 5 min - 5
Remove the scrambled eggs from heat. Gently fold in the cooked and crumbled bacon, sautéed spinach, and shredded cheddar cheese until evenly distributed.
⏱️ 2 min - 6
Carefully slice each large croissant horizontally, almost all the way through, creating a pocket. Be careful not to cut completely in half.
⏱️ 2 min - 7
Generously fill each croissant with the savory egg and cheese mixture. Place the filled croissants on the prepared baking sheet.
⏱️ 3 min - 8
Bake the croissants in the preheated oven for 10 to 12 minutes, or until they are golden brown and the cheese is melted and bubbly.
⏱️ 12 min•🌡️ 350 - 9
Remove from the oven, garnish with fresh chopped chives, and serve immediately. Enjoy your flaky, golden savory breakfast croissant!
⏱️ 1 min