Breakfast Croissant Recipe with Ham and Eggs

Eggs and ham baked in croissant cups

  • serves 6 as a snack
  • Easy

Use croissant dough to make these cute breakfast cups filled with ham and eggs -perfect for a weekend breakfast or brunch



  • croissant dough 1 pack
  • ham 3 large slices, halved
  • tomato jam or chutney 2-3 tbsp
  • eggs 6 small or medium


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Butter 6 holes of a large muffin tin. Unroll the dough and pull apart the sections. Cut the long end off each triangle, then use each section of dough to line a hole. Spread the ham slices with the jam then tuck a slice inside each croissant cup.

  • Step 2

    Crack the eggs into a glass first then tip them into each croissant. Season and bake for 15 minutes until the croissant is puffed and golden, and the egg is cooked.

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Nutritional Information

  • Kcals 491
  • Fat 26.3g
  • Carbs 40.5g
  • Fibre 1.2g
  • Protein 22.5g
  • Salt 2.4g