Fill your house with warm smell Filled with creamy eggs and bacon put it on a warm croissant. So tasty and such a treat for you and your family.
This is a great dish to make together with your kids. So, are you ready to learn how to make breakfast croissants? Join me in the bistro kitchen!
This recipe is made with soft creamy eggs and to make them you need to stir it up slowly in a skillet.
The best way to get this done is by not overheating your pan but let the egg warm through. Stir with a spatula or a wooden spoon and just as it is set you can take it off the stove.
Homegrown Arugula
I use homegrown arugula and chives in this recipe. Funny thing is that it is so easy to grow your own.
Even if you have no garden or just a small patch. Take a bit of soil and get some arugula and chives seeds and put it in.
It doesn’t need much care and the chives come back every year after the winter.
Add benefit about this kitchen garden greens, is you just take what you need in your recipes.
Instead of buying a whole bag in the store and most of the time, you throw away half of the bag because the greens have gone bad. Which is not necessary.
So, if you have just a little room you can grow your own kitchen garden greens.
Breakfast Croissants Ingredients
To make this super delicious breakfast dish you need only a couple of ingredients.
So have the following ready:
- Eggs
- Slices cooked bacon
- Croissants or crescent rolls
- Arugula
- Chives
- Bacon
- Ground black pepper
- Cherry tomatoes
- Butter
How To Make Breakfast Croissants
Start with the tomatoes and put a small pan on the stove. Take a slice of butter about 10 grams.
Cut the tomatoes in half and add them to the pan. Simmer the tomatoes so they can break apart in 5 to 7 minutes on medium warm.
You get tomato butter and take it off the stove.
Then preheat your oven to 350F so you can warm your croissants for 4-5 minutes.
You can also use a toaster but the oven works just fine and the croissants keep their shape.
Crack the eggs in a big bowl and whisk. Add the finely chopped chives. You can use scissors to cut the chives into small pieces.
Season with black pepper. Give it a final stir before you take a skillet and preheat it on the stove to medium warm.
Add a knob of butter and add the whisked egg.
Let it sit for a couple of seconds and stir it through with a spatula or wooden spoon.
It is important to let the egg warm through. Take another skillet and put the bacon in with water.
The bacon should just be covered with water.
While the water cooks and evaporates the fat on the bacon gets cooked as well and when the water is gone the bacon can get nice and crispy.
Take the pan off the stove.
Now cut the croissants lengthways and stack them up:
- Divide the tomato butter over the croissant
- Add a few sprigs of arugula on top
- Next, add the creamy eggs
- Finally a slice of bacon
Serve your breakfast croissants straight away.
More Breakfast Recipes
If you like these breakfast croissants then you will love these breakfast recipes:
- Baked French toast
- Fluffy pancakes
- Ham and cheese croissants
- Sweet Dutch baby
- Apple French toast casserole
- Texas toast
- Bacon and eggs
- Toast
Have fun trying this easy recipe!
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Breakfast Croissants
These breakfast croissants are filled with tomato butter, creamy egg and bacon. Warm croissant with soft eggs is amazing and great to serve for breakfast or lunch. It is really easy to make and on the table in no time.
Ingredients
- 4 croissants
- 5 large eggs
- 4 slices bacon
- Handful of arugula
- 2 tablespoons chives
- 10 cherry tomatoes
- 3 tablespoons butter
Instructions
- Wash and cut the tomatoes in half. Heat a pan and add a tablespoon of butter
- Add the tomatoes and let them break apart for 5-7 minutes until you get a tomato sauce. Take off the stove and set aside
- Preheat your oven to 350℉/175℃ and warm your croissants for 4-5 minutes
- Crack the eggs in a big bowl and whisk. Add the finely chopped chives
- Season with black pepper. Give it a final stir before you take a skillet and preheat it on the stove to medium warm
- Preheat a skillet to medium, add a knob of butter and the whisked egg
- Let it sit for a couple of seconds before you stir it through with a spatula or wooden spoon
- Slowly warm the egg and stir occasionally
- Take another skillet and put the bacon in with water. The bacon should just be covered with water
- Let the water evaporate. The fat on the bacon gets cooked and baked when the water is gone. Bake until crispy. Take the pan off the stove
- Now cut the croissants length way and stack them up with tomato butter, arugula, creamy egg, and a slice of bacon
- Serve straight away
Notes
- You can also use a toaster but the oven works just fine and the croissants keep their shape
- You can use scissors to cut the chives in small pieces
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 503Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 312mgSodium: 670mgCarbohydrates: 34gFiber: 3gSugar: 9gProtein: 18g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.