- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 294
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 223 mg
- Sodium
- 687 mg
Ree’s breakfast croissants involve a filling made of eggs, cured meat and cheese, all wrapped in puff pastry. They are ideal for a grab-and-go meal on busy mornings.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 294
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 223 mg
- Sodium
- 687 mg
Ingredients
Sheet Pan Eggs:
Croissants:
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Directions
- For the sheet pan eggs: Preheat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13 inches) with parchment paper, allowing it to come up the sides.
- Pour the melted butter onto the parchment, and, using a pastry brush, cover the paper entirely with the butter.
- Mix the cream, eggs and a good pinch of salt and pepper in a bowl. Pour the mixture into the prepared sheet pan and bake until the eggs are set, 10 to 12 minutes. Remove from the oven and let cool slightly, about 5 minutes. Using the parchment overhang, remove the cooked eggs from the sheet pan. Cut into four long strips, then cut each strip in half crosswise. Set aside.
- For the croissants: Meanwhile, lay out the puff pastry. Using a pizza cutter, cut each puff pastry sheet into four 2-inch strips. Spread a tablespoon of the pesto on each strip, leaving a small gap at the top of each. Sprinkle the mozzarella over the pesto. Add 2 slices soppressata to each, folding as needed to fit on the pastry. Add a strip of eggs to each. Brush the top edge with some of the egg yolk, then fold over the puff pastry in 2-inch segments, allowing the pastry to meet the egg wash. Press lightly to seal. Repeat until you have 8 rolls.
- Place on a parchment-lined baking sheet. Brush the tops with the remaining egg yolk and sprinkle over the Italian seasoning. Bake until golden and crisp, 20 to 22 minutes.
- Let cool for a few minutes before serving.
