Bacon and Egg Croissant Bake

Bacon and eggs but with a twist.

This tasty breakfast would make a perfect start to Valentine’s Day next Saturday as it is a little bit more fancy than a bacon and egg roll but it doesn’t cost that much more. Another bonus is that you really don’t require a great degree of cooking skill to whip this up, and it only takes a few minutes. 

The croissants end up a little bit like French toast as they are baked covered in the egg mixture, and Dijon mustard gives the whole dish a nice kick. If you aren’t keen on mushrooms then you could leave them out but when they are fried with the bacon they pick up all the flavour 🙂

The ingredients below could serve 4 but my husband and I ate the whole lot for a large brunch. Yum.

Ingredients – serves 2-4:

  • 4 croissants
  • approx 2 teaspoons Dijon mustard
  • 4 eggs
  • 1/4 cup milk
  • freshly ground black pepper, to season
  • 150g/5 oz bacon, diced (or you could use ‘lardons’ like I did)
  • 100g/3.5 oz button mushrooms, finely sliced


  • Heat your oven to 200C/180C fan forced/390F.
  • Cut your croissants in half so you end up with 8 moon-shaped pieces. Spread the cut side of each piece with some of the Dijon mustard (in the same way as if you were spreading butter on bread).
  • Place 4 croissant pieces next to each other in a small rectangular baking tray. The croissants should fit snugly in the tray with minimal space around them. The tray size I used was  32cm x 18cm (13in x 7in), but it all depends on the size of your croissants.
  • Crack the eggs into a jug, then add the milk and a good seasoning of black pepper. Whisk to combine.
  • Cook the bacon and mushrooms in a frying pan until both are just starting to turn golden.
  • Spoon the bacon and mushroom mixture over the top of the croissant pieces in the baking tray, then pour over the egg mixture.
  • Place the remaining croissant pieces on top of the ones in the tray to make 4 ‘sandwiches’.
  • Bake in oven for about 12 minutes or until the eggs are cooked to your liking.
  • Remove from the oven and use a small knife to cut between the croissants to create 4 separate sandwiches (as the egg mixture will have leaked out into the gaps between the croissants – hence the need for a small baking tray).
  • Serve and enjoy!

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One Response to Bacon and Egg Croissant Bake

  1. Pingback: Bacon and Egg Cornbread | Recipe Adaptors

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