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Monday, June 4, 2012

Croissant Egg Cups

Buttery croissants hugged around baked eggs, herbs and maybe a bit of cheese and bacon. They are a quick and easy breakfast {so easy you can get the kids involved, do you bake with your kids?  If not you should!!}

Kids can:
Press croissant dough into muffin cups
Sprinkle cheese, bacon and herbs into cups
Crack eggs if older or pour already cracked eggs into the wells
Pour cream on top
Sprinkle remaining herbs over the eggs

Croissant Dough (i used almost 2 rolls)
1/2 cup parmesan cheese, shredded
3 tablespoons fresh herbs ( i used fresh chives)
12 eggs
¼ cup cream
Salt and pepper

Preheat oven to 375 degrees F. Grease a muffin tin. Roll out croissant dough and cut 4″ squares. Press dough into 12 muffin cups. In each cup sprinkle cheese and herbs, reserving 1 tablespoon of herbs and 1 tablespoon of cheese. Crack eggs into cups and top with ½ tablespoon of cream each. Sprinkle lightly with salt and pepper and top with remaining herbs and cheese.

Bake cups at 375 degrees F until eggs are almost set. Remove from oven
and allow to sit for 5 minutes to finish cooking. Eat and enjoy :)

recipe from {here}


  1. Hi what kind of cream did you use? And did you whip it first or just use it as is?

  2. Hi Kaef! I used Regular Whipping Cream. I did not whip it first, just used it as is! Enjoy!! :)


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