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–+ servings
Summer

Breakfast Croissant Egg Cups Three Ways

Breakfast Croissant Egg Cups Three Ways (Eggs Napoleon) is an easy and delicious brunch recipe made with flaky croissants, baked eggs and your choice of meats and cheeses. Perfect for holiday gatherings, weekend brunches, or make-ahead breakfasts at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Croissants cut in half
  • ¾ cup Meat of your choice deli ham or prosciutto (cut or torn into small pieces; about 6-8 slices), or bacon (cooked and crumbled; about 8-10 slices)
  • ¾ cup Cheese of your choice gruyere, Gouda or cheddar; shredded
  • 6 Eggs
  • 1 pinch Salt in each croissant
  • 1 pinch Pepper in each croissant
  • Chives for garnish (optional)

Equipment

Instructions
 

  1. Preheat oven to 375°F. Line a deep muffin pan with jumbo liners.
  2. Using a serrated knife, slice your croissants in half. Then slice the tips off the bottom of each croissant to create a flat end. 
  3. 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.
  4. Place each croissant half into a muffin liner with the bottom tip down and the open end up.
  5. 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.
  6. Crack one egg into each croissant cup.
  7. Season each croissant lightly with a pinch of salt and pepper on top of the egg.
  8. Bake for about 15-20 minutes, or until the egg whites are set and yolks reach your desired doneness.
  9. 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!
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