Stuffed Breakfast Croissants
The Brunch Recipe That Turns a Croissant into a Full Meal
Store-bought croissants do the heavy lifting here. Each one is hollowed out, filled with a savory mixture of scrambled eggs, Parmesan, and diced Jones Dairy Farm Canadian Bacon, then baked until set. A quick Swiss cheese sauce goes on top and gets finished under the broiler until bubbly and golden. Scatter with scallions and serve straight from the pan. It looks impressive, and the only real work is making the cheese sauce.
Ingredients
- 6 store-bought croissants
- 6 large eggs
- 2 tablespoons milk
- 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
Directions
Preheat oven to 375°F degrees. Grease 9×13 baking dish.
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.
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.
Bake for 22-25 minutes or until egg is firmly cooked. Remove from oven.
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.
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.
Remove from oven. Sprinkle with chopped scallions before serving.
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