Stuffed Breakfast Croissants
These flaky, buttery stuffed croissants filled with scrambled eggs, cheese, and vegetables are perfect for family breakfasts or quick dinners, bringing warmth and joy to any table.
Ingredients
For the Croissants
- 1 package Croissant Dough (store-bought or homemade) Use your favorite for a flaky, buttery base.
For the Filling
- 4 large Eggs Feel free to substitute with egg whites for a healthier option.
- 1 cup Cheese (Cheddar, mozzarella, or feta) Opt for dairy-free cheese to cater to dietary restrictions.
- 1 cup Vegetables (bell peppers, spinach, or mushrooms) You can use whatever you have on hand!
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 pinch Nutmeg Elevate the flavors with this seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together eggs, salt, and pepper. Pour into a non-stick skillet over medium heat, stirring gently until just set. Remove from heat.
- If using store-bought croissants, unroll the dough carefully. If you’re feeling ambitious, roll out homemade dough into triangles.
Filling and Baking
- Place a spoonful of scrambled eggs on the wider end of each triangle, add your choice of cheese and veggies, and then roll tightly.
- Place the stuffed croissants on a greased baking sheet and bake for 15-20 minutes, or until they are golden brown.
- Remove from the oven and let them cool slightly before serving.
Notes
For a delicious sweet option, fill with fresh fruit and cream cheese or Greek yogurt. Add jalapeños for a spicy kick or mix in fresh herbs for added flavor.