Breakfast Croissant Egg Cups Three Ways (Eggs Napoleon)
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If you’ve been around here for a while, you know that inspiration usually strikes when I’m wandering the aisles of Costco or Trader Joe’s. When I saw the giant container of croissants, I knew I wanted to create a recipe with them. I’m more of a savory-over-sweet breakfast person, so I decided to fill the croissants with three different combos of meats and cheeses, topped with a baked egg. And that’s how this breakfast croissant recipe came to be.
If you’re looking for an easy brunch recipe that will impress your guests but is SO easy to make, these BREAKFAST CROISSANT EGG CUPS (EGGS NAPOLEON) are it! Buttery croissants filled with savory meats, melty cheeses, and a perfectly baked egg are everything we love about breakfast, all in one hand-held treat.
This croissant egg bake is perfect for brunches, lunches and holidays. And the best part is they reheat well, making them a great make-ahead breakfast option too.
Why You’ll Love This Recipe
- Three flavor options – so there’s something for everyone
- Perfect for hosting – easy to prep ahead of time and quick to bake
- Minimal ingredients – simple ingredients that you probably have on hand
- Versatile – easily customizable for the occasion or dietary need
Fun Flavor Combos:
- Ham + Gruyère
- Prosciutto + Gouda
- Bacon + Cheddar
How to Make Breakfast Croissant Egg Cups Three Ways
Equipment
- Serrated knife
- Cutting board
- Measuring spoons
- Deep muffin tin
- Jumbo muffin liners
Ingredients
(Serves 6)
- 3 croissants, cut in half and bottom tip removed
- 3/4 cup of deli ham or prosciutto (cut or torn into small pieces; about 6-8 slices) or bacon (cooked and crumbled; about 8-10 slices)
- 3/4 cup shredded gruyere cheese, gouda cheese or cheddar cheese
- 6 eggs
- A pinch of salt and pepper for each croissant
- Chives for garnish, optional
**The meat and cheese measurements will vary slightly depending on the size of your croissants and how much you remove from the inside to make room for the filling.
Instructions:
- Preheat oven to 375°F. Line a deep muffin pan with jumbo liners.
- Using a serrated knife, slice your croissants in half. Then slice the tips off the bottom of each croissant to create a flat end.
- Gently hollow out the croissants by removing several pinches of bread from the inside. You may have to spread the inside of your croissants a little with your fingers to make room for the filling.
- Place each croissant half into a muffin liner with the bottom tip down and the open end up.
- Evenly distribute the meats and cheeses of your chosen combo into each croissant.
- Crack one egg into each croissant cup.
- Season each croissant lightly with a pinch of salt and pepper.
- Bake for about 15-20 minutes, or until the egg whites are set and yolks reach your desired doneness.
- Garnish with chives (if using) and serve warm.
Pro Tips
- Use sturdy croissants – the larger the better. Day-old croissants work great for holding their shape.
- Don’t overfill – leave room for the egg to sit on top of the filling, but not overflowing the croissant.
- Watch the bake time – ovens vary, so keep an eye on them, you don’t want rubbery eggs.
- Cover loosely with foil if croissants brown too quickly.
- A deep muffin pan is key – it helps the croissants stand up straight and prevents overflow. If using a regular-sized muffin pan, you can cut more off the bottom of the croissant so it’s not as tall. Just make sure not to cut a hole in the bottom so the filling doesn’t run out. Or you can use a sturdy/taller muffin liner.
Recipe Variations and Swaps
- Vegetarian combo options: sauteed spinach with feta or mushrooms and Swiss cheese.
- Breakfast sausage and cheddar is also a classic combo.
- Sprinkle everything bagel seasoning on top for extra flavor.
- Dairy-free: skip the cheese or use your favorite alternative.
- Put a small dollop of spicy mustard in the croissant before the filling for an added kick.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F for the best texture (about 10 minutes) or pop in the microwave in 20-second intervals until warmed through. Either way works and they are still yummy!
Serving Ideas
- Pair with fresh fruit or a simple arugula salad
- Serve alongside mimosas or coffee for brunch
- Add to a holiday breakfast spread or brunch board
Final Thoughts
The recipe for these breakfast Croissant Egg Cups (Eggs Napoleon) feels elevated but is actually so simple that anyone can make them! Whether you’re hosting an Easter brunch, baby shower, or just feel like making something a little different for breakfast, these croissant cups fit the bill!
Need more brunch ideas? Try my Deviled Strawberries or my Tomato and Burrata Salad!
Breakfast Croissant Egg Cups Three Ways
Ingredients
Equipment
Instructions
- Preheat oven to 375°F. Line a deep muffin pan with jumbo liners.
- Using a serrated knife, slice your croissants in half. Then slice the tips off the bottom of each croissant to create a flat end.
- Gently hollow out the croissants by removing several pinches of bread from the inside. You may have to spread the inside of your croissants a little with your fingers to make room for the filling.
- Place each croissant half into a muffin liner with the bottom tip down and the open end up.
- Place each croissant half into a muffin liner with the bottom tip down and the open end up. Evenly distribute the meats and cheeses of your chosen combo into each croissant.
- Crack one egg into each croissant cup.
- Season each croissant lightly with a pinch of salt and pepper on top of the egg.
- Bake for about 15-20 minutes, or until the egg whites are set and yolks reach your desired doneness.
- Garnish with chives (if using) and serve warm.
Notes
- The meat and cheese measurements will vary slightly depending on the size of your croissants and how much you remove from the inside to make room for the filling. Using these amounts, you will most likely have a little left over.
- Don’t overfill the cups. Leave room for the egg to sit on top of the filling, but not overflowing the croissant.
- Ovens vary, so keep an eye on the bake time; you don’t want rubbery eggs.
- Cover loosely with foil if the croissants start to brown too quickly.
- A deep muffin tin is key – it helps the croissants stand up straight and prevents overflow. If using a regular-sized muffin pan, you can cut more off the bottom of the croissant so it’s not as tall. Just make sure not to cut a hole in the bottom so the filling doesn’t run out. Or you can just use a sturdy/taller muffin liner in a regular-sized muffin tin.
- I like these three meat and cheese combinations, but use whichever meats and cheeses you love!
Tried this recipe?
Let us know how it was!Happy Hosting!
