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
Preheat oven to 375 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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