Bacon Egg and Cheese Croissant Cups
Bacon, Egg and Cheese Croissant Cups Recipe for Mouthwatering Mondays from H&P Artistry
One of my favorite breakfast treats is a bacon, egg, and cheese croissant and my brother came up with a great way to make them for our special occasion breakfasts. They are his Bacon Egg and Cheese Croissant Cups. I asked him if I could share the recipe for Mouthwatering Monday and He said yes. Not only yes but he made them for me for my Birthday Weekend. So not only did I get to see the “Suicide Squad” on Friday but I got this yummy breakfast on Sunday. Happy Birthday Me! I hope you guys like this recipe as much as I do.
1 Croissant tube
1 Package of Bacon
Salt and Pepper
Basil for decoration
(I used biscuit dough to fill my remaining cups.)
To add a little sweet to the flavor profile sprinkle a little brown sugar between the bacon and egg layers.
Lightly fry the bacon. You do not want to cook the bacon the crispy because it will cook more in the oven later.
Lightly roll out the croissant dough and shape it to fit the cup.
Press the dough into the wells of the pan. pressing up the sides.
Layer 1 or 2 pieces of bacon in each cup. I cut one piece in half and layered it.
Remember to add a little brown sugar if you want a sweeter flavor.
Crack one egg into each cup.
Season with salt pepper and parsley. I filled my remaining cup wells with biscuit dough and filled them as well.
Cook and 350* for 20 to 30 minutes depending on your egg yolks runny to solid.
Sprinkle the cheese on top and let it melt.
They turned out wonderfully. Slide a small knife or spatula around the edges of each cup to pop the Croissants out. Do not leave them in the pan because the residual heat will continue to cook the eggs. We cooked ours to 25 minutes for a softer yolk if you want a runny yolk bake for 20 to 22 minutes. Oven temps and times vary so check the yolks at around 19 or 20 minutes.
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Bacon, Egg and Cheese Croissant Cups