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Breakfast croissant bake recipe

Breakfast croissant bake recipe

2 ratings

Make this indulgent brunch recipe with your Christmas leftovers swapping ham for turkey – if you like – and using any cheese from your cheeseboard. You can use frozen croissants or leftover croissants for this recipe. See method

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 630 calories / serving

Ingredients

  • 6 frozen all butter croissants
  • 10g unsalted butter, very soft
  • 80g leftover ham
  • 10 medium eggs, 6 lightly beaten
  • 150ml semi-skimmed milk
  • 2 tsp Dijon mustard
  • 80g Cheddar, grated
  • 80g Brie, roughly chopped
  • 2 tsp olive oil
  • 1 tbsp roughly chopped fresh parsley, to serve (optional)
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    2630kj
    630kcal
    32%
  • Fat

    40g 58%
  • Saturates

    20g 99%
  • Sugars

    6g 6%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 28.5g Protein 38.3g Fibre 1.5g

Method

  1. Cook the croissants according to pack instructions, leave to cool, then roughly tear into pieces. Turn the oven down to gas 4, 180°C, fan 160°C. 
  2. Lightly grease a 1-litre baking dish with the butter, add the torn croissants and ham and toss together. 
  3. Whisk the beaten eggs with the milk, mustard and some seasoning until well combined, then stir in two-thirds of the cheese. Pour the mixture over the croissants and allow to sit for 15 mins. Scatter over the remaining cheese, then loosely cover with foil and cook for 20 mins. Remove the foil and continue to cook for another 10-15 mins until golden and set. 
  4. Meanwhile, fry the remaining eggs in the oil until the whites are set and crisp with runny yolks. Serve the croissant bake with the eggs on top and a scattering of parsley, if you like.

See more Christmas breakfast and brunch ideas

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