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–+ servings
Breakfast Croissants

Indulgent Breakfast Croissants with Eggs and Savory Mushrooms

Enjoy these breakfast croissants filled with creamy scrambled eggs and savory mushrooms, perfect for a satisfying start to your day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 croissants
Course: Breakfast
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croissants
  • 4 large Croissants Choose large, buttery croissants for best flavor.
For the Filling
  • 5 Eggs Use 2.5 eggs per croissant.
  • 150 g Mushrooms Sliced, can substitute with bacon or ham.
  • 3 tablespoons Butter Melt for frying (2 for mushrooms, 1 for eggs).
  • 2 slices Cheese Swiss or cheddar preferred.
  • 1 small clove Garlic Minced.
  • Salt & Pepper To taste.

Equipment

  • Frying Pan
  • Mixing Bowl
  • Baking tray
  • Parchment paper

Method
 

Step‑by‑Step Instructions for Savory Breakfast Croissants
  1. In a mixing bowl, crack and whisk together 5 eggs with a pinch of salt until smooth. Set aside.
  2. Melt 2 tablespoons of butter in a large pan over medium heat, then add sliced mushrooms. Cook for 5-7 minutes until golden, then add garlic, salt, and pepper in the last couple of minutes.
  3. Lower the heat, add 1 tablespoon of butter, and pour in the beaten eggs. Stir gently for 10-15 minutes until soft and slightly runny.
  4. Preheat your oven to 180°C (350°F). Slice the croissants open on one side and place cheese inside.
  5. Bake the croissants for approximately 5 minutes, or until the cheese melts.
  6. Spoon scrambled eggs and sautéed mushrooms into each croissant, then gently close.
  7. Serve warm on a platter.

Nutrition

Serving: 1croissantCalories: 450kcalCarbohydrates: 30gProtein: 12gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 210mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

For best results, cook eggs on low heat to avoid rubbery texture and spread mushrooms evenly for better sautéing. Store leftovers in an airtight container and for longer storage, freeze unbaked croissants.

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