Stuffed Breakfast Croissants
Breakfast Ideas for Canadian Bacon
Stuffed croissants create the perfect individual serving size for this unique breakfast recipe.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 6 | Store-Bought Croissants |
| 6 | Large Eggs |
| 2 tablespoons | Milk |
| 1/2 cup | Shredded Parmesan Cheese |
| 6 slices | Jones Dairy Farm Canadian Bacon, diced small |
| 1/2 teaspoon | Fine Sea Salt |
| 1/4 teaspoon | Ground Black Pepper |
| 2 tablespoons | Butter |
| 2 tablespoons | All Purpose Flour |
| 1 cup | Milk |
| 1 cup | Shredded Swiss Cheese |
| 3 tablespoons | Chopped Scallions |
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Directions
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Preheat oven to 375 degrees. Grease 9×13 baking dish.
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Cut tops off croissants and hollow out, leaving a thin border on sides and bottom to hold filling. Place croissants in baking dish, arranging them to fit closely to one another.
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In medium bowl, whisk eggs and milk until frothy. Add Parmesan, Canadian Bacon, salt, and pepper and mix well. Scoop into croissants carefully, dividing evenly.
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Bake for 22-25 minutes or until egg is firmly cooked. Remove from oven.
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In medium sauce pan over medium heat, melt butter. Stir in the flour. Cook for 2 minutes, stirring frequently. Whisk in the milk, cooking until mixture thickens, about 3-4 minutes. Remove from heat, add Swiss cheese, and stir.
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Spoon cheese sauce over the croissants. Bake additional 4 minutes. Turn on (low) broiler and broil for 2-3 minutes, or until cheese is bubbly and lightly browned.
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Remove from oven. Sprinkle with chopped scallions before serving.
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