These baked egg and bacon croissant cups turn an ordinary croissant into a breakfast worth waking up for. A bed of melted cheese, a perfectly baked egg, and crispy bacon come together in one golden, flaky cup. They take just minutes to assemble and bake in about 10 — ideal for slow weekend mornings.
Ingredients
- 1 plain croissant (no filling)
- 1 egg
- 1–2 slices bacon
- 50 g (1.8 oz) cheese, grated
- Salt and spices to taste
- Fresh herbs
Instructions
- Slice the top off the croissant and hollow out the center with a spoon. Sprinkle the bottom with grated cheese.
- Crack in the egg and lay the bacon on top.
- Bake at 200°C (400°F) for 10 minutes.
- Season with salt, spices, and fresh herbs when done.
Tips
Bake until the egg whites are set but the yolk is still slightly runny — about 10 minutes at 200°C (400°F). For fully set yolks, add 2–3 extra minutes. For more on nailing baked-egg doneness, browse the egg guides at Serious Eats.
Use day-old croissants if you can — they hold their shape better and crisp up beautifully in the oven.
Grate the cheese yourself instead of using pre-shredded; it melts more smoothly. And per food-safety guidance at USDA, make sure the egg whites are fully set before serving.
If you love egg-based breakfasts, try our Hot Omelet Sandwich or the Stuffed Omelet in Lavash for more morning inspiration.
Nutrition (per 100 g): 185 kcal, protein 21 g, fat 7 g, carbs 8.5 g.