Breakfast Croissant Cups are a game changer! These cute and crispy croissant cups are the perfect grab and go breakfast, or unique recipe for your next brunch party! Crispy croissants are packed with whisked eggs, bacon, cheese, and all your favorite omelette mix-ins!
Breakfast Croissant Cups Recipe
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These are such a fun and easy breakfast for a crowd. You can make 12 breakfast cups in a fraction of the time of making breakfast sandwiches. We love coming up with unique muffin tin recipes. A muffin tin is one of the most underrated kitchen gadgets. We've made everything from pizza rolls, crab rangoon cups, all the way to sushi cups and now our fan favorite croissant breakfast cups! These are perfect for meal prep breakfasts, family brunch, Christmas morning, and Easter brunch.
What are Breakfast Croissant Cups
Breakfast croissant cups are a fun and unique twist on a classic croissant breakfast sandwich. Croissants are cut in half and placed in a muffin tin to create a cup. An egg is whisked into each cup and a combination of ham, bacon, bell peppers, onions, and cheese is added to each cup. Baked until the eggs are set and the croissant is crispy they are a game changer quick and easy breakfast or brunch!
Sweet Breakfast Pairings!
- Blueberry Cheese Danish
- Oreo Banana Bread
- Strawberry Cheesecake French Toast
- Mini Berry Dutch Babies
Ingredients
- Croissants - we recommend large croissants for this recipe. That way you can just crack an egg right into each croissant cup. If the croissants are small or medium you can crack all the eggs into a bowl and whisk them up. Then pour the egg mixture into each croissant cup so they are ¾ of the way full.
- Eggs - medium or large eggs work great for this recipe as they will both fit in a large croissant.
- Cheese - we love a combination of shredded cheddar and mozzarella cheese (or marble).
- Mix-Ins:
- Ham - deli sliced ham works great, just chop it up into small piece and add it to the egg cups.
- Bacon - cooked bacon is our favorite mix-in... who doesn't love bacon?
- Bell Pepper - a popular omelette mix-in that is perfect for these cups.
- Red Onion - we love red onion but you can also use yellow or white onions. Green onions are also a fun and colorful addition!
- Salt and Pepper
How to Make Breakfast Croissant Cups
Full Printable Recipe at Bottom of page
- Preheat oven to 350°F degrees.
- Slice each croissant in half through the middle. Use your fingers or the back of a spoon to open up the center of the croissant to make a cup shape. Place each croissant cup into the muffin tin, gently press the end of the croissant down against the muffin tin to shape the croissant into the cup.
- Crack one egg into each croissant cup. Season with a pinch of salt and pepper. Use a fork to gently whisk the egg until evenly combined. Or you can leave the eggs whole if you prefer a soft yolk.
- Add any combination of mix-in's you like (ex. cooked bacon, ham, diced bell pepper, onion, etc.).
- Top each croissant cup with shredded cheese.
- Place the muffin tray into the oven and bake for 18-20 minutes or until you can see the eggs have set (you can shake the pan to see if the eggs are set or poke the eggs with a toothpick). Serve and enjoy!
Tips for the Best Cups
- Croissants - we recommend using large croissants. This way one full egg will fit inside the croissant. If the croissants used are a bit small you can crack all of the eggs into a bowl or measuring cup, whisk them and season with salt and pepper. Then pour enough whisked egg into each croissant cup so that it is filled ¾ of the way full.
- Mix-Ins - we love easy breakfast recipes that are individual servings because you can customize each one without adding more work. This recipe makes 12 croissant cups. You can add different mix-ins to each one. We love any combination of ham, cooked bacon, bell peppers, spinach, red onions, green onions, cooked crumbled breakfast sausage, sundried tomatoes, feta and more. Get creative and customize to your liking!
- Make Ahead - you can prep all of the mix-ins the night before and cut the croissants in half. The day of serving just assemble the croissant cups in the muffin tin and follow the baking directions. These also reheat extremely well so you can fully cook the cups up to 1 day in advance. Store in an airtight container in the fridge and then reheat on a baking tray covered with foil for 8-10 minutes at 350°F.
FAQ
To maintain a crispy croissant we recommend reheating in the oven covered with foil at 350°F for approximately 8-10 minutes. You can also reheat in the microwave but the croissant will not be crispy.
Once fully cooled store in an airtight container in the fridge up to 3 days. Or freeze following below directions.
Once fully cooled, you can store them in a Ziploc freezer bag or freezer safe container up to 2 months. If you need to stack them, place a sheet of parchment paper between the layers to prevent sticking. You can also individually wrap them in foil for easy grab and go breakfasts that you can reheat in the oven. Or wrap in parchment paper and reheat in the microwave.
You can fully cook the croissant cups a day in advance and store in an airtight container in the fridge. Then reheat on a baking tray covered with foil for 8-10 minutes at 350°F in the oven.
More Easy Breakfast Recipes
Enjoy!
- Sab
Breakfast Croissant Cups
Equipment
Ingredients
- 6 large croissants (see notes below)
- 12 large eggs
- Salt (a pinch for each croissant cup)
- Black pepper (a pinch for each croissant cup)
- 1 cup cheddar cheese (shredded, or any cheese of choice)
Mix-Ins (Customizable)
- 6 slices cooked bacon (chopped)
- ½ cup bell pepper (chopped, any color)
- ½ cup ham (chopped, deli ham, or cooked ham of choice)
- ¼ red onion (finely chopped)
Instructions
- Preheat oven to 350°F degrees.
- Slice each croissant in half through the middle. Use your fingers or the back of a spoon to open up the center of the croissant to make a cup shape. Place each croissant cup into the muffin tin, gently press the end of the croissant down against the muffin tin to shape the croissant into the cup.
- Crack one egg into each croissant cup. Season with a pinch of salt and pepper. Use a fork to gently whisk the egg until evenly combined. Or you can leave the eggs whole if you prefer a soft yolk.
- Add any combination of mix-ins you like (ex. cooked bacon, ham, diced bell pepper, onion, etc.).
- Top each croissant cup with shredded cheese.
- Place the muffin tray into the oven and bake for 15-18 minutes or until you can see the eggs have set (you can shake the pan to see if the eggs are set or poke the eggs with a toothpick). Serve and enjoy!
Notes
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