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Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Bacon, Egg and Gruyere Croissant Cups
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6 croissant cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 256
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 217 mg
- Sodium
- 338 mg
Inspired by the flavors of quiche Lorraine, these croissant cups turn the classic combination of crisp bacon, tender shallots, and Gruyère into a breakfast that’s somewhere between an egg-in-a-hole and a mini quiche. A whole egg nestles into the center of each buttery croissant half and is baked until the yolk is jammy and the pastry is crisp and flaky. These treats are handy for feeding a group since they’re assembled and baked in one go. Use large, fresh croissants for the best fit — they leave enough room to cradle the egg without too much spilling over.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6 croissant cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 256
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 217 mg
- Sodium
- 338 mg
Ingredients
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Directions
- Position a rack in the bottom third of the oven and preheat to 400 degrees F. Coat the outer 3 cups on each side of a standard muffin tin with nonstick cooking spray. Place the tin on a baking sheet.
- Line a plate with paper towels. Add the bacon to a small skillet and cook over medium-low heat, stirring occasionally, until golden and crispy, 7 to 10 minutes. Use a slotted spoon to transfer the bacon to the prepared plate. Discard the fat but reserve the skillet (no need to clean it).
- Add the shallots, 1/3 cup water and 1/4 teaspoon salt to the skillet. Cook over medium-low until the shallots are soft and the water has evaporated, 15 to 20 minutes. Turn off the heat and stir in the bacon, 1/4 teaspoon of the thyme and a few grinds of black pepper.
- While the shallots cook, prepare the croissants. Slice each croissant in half crosswise then use your thumbs to hollow out the center a bit by pressing in. Place each half into a prepared muffin cup, cut side up, then firmly press a 1/4-cup dry measuring cup into the center of each to create a wide, deep crater with a flat bottom.
- Combine the Gruyère and Parmesan in a small bowl. Place a heaping teaspoon of the cheese mixture into the bottom of each croissant, followed by 1/2 teaspoon of the bacon mixture, spreading it out a bit.
- Working one at a time, crack an egg into a small bowl and carefully slide it into a croissant cup. A little overflow is okay. Season each egg with a small pinch of salt and a few grinds of black pepper. Divide the remaining bacon mixture over the eggs, then top with the remaining cheese, mounding it slightly over the center.
- Bake until the croissants are golden and crisp, the cheese is melted and the eggs are slightly puffed and just set when gently pressed, 18 to 22 minutes, rotating the baking sheet halfway through. Let the croissant cups cool in the muffin tin for 10 minutes (the eggs will continue to cook as they sit). Sprinkle with the remaining thyme and serve warm.
Cook’s Note
For the best fit, use large, fresh croissants from a bakery. Smaller croissants can be used, but the eggs may overflow more and the cups may cook a little faster.
