
Bacon & Egg Breakfast Croissant
Bacon, eggs & croissants – a breakfast match made in heaven! Serve these up for a delicious breakfast or weekend brunch.
Quick Stats
Easy
6 Servings
15 minutes bake time
Bacon & Egg Breakfast Croissant
Bacon, eggs & croissants – a breakfast match made in heaven! Serve these up for a delicious breakfast or weekend brunch.
Ingredients
- 1 can Jus-Rol Ready-to-Bake Croissants Dough
- 3 rashers of streaky bacon, cooked and finely chopped
- 50 g Cheddar cheese, grated
- 2 eggs, scrambled and at room temperature
- Beaten egg to glaze
Equipment required
- Baking Sheet
Techniques Used
-
How to Make a Cornish Pasty
How to Make a Cornish Pasty
Divide the block of Shortcrust pastry into six even pieces, roll out each, as described in the ‘Best results for Rolling out Shortcrust Pastry’ pages, large enough to cut out a 17.5 cm/7″ disc. ( Use a plate as a template for this)
-
- Lay some thinly sliced potato across centre of one pastry disc.
- Top with diced onion, carrot and/or swede.
- Top with diced steak and season with salt and black pepper.
- Top the meat with further slices of potato to keep in the moisture.
- Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
- Press edges firmly together to seal.
- With a sharp knife knock up edges to complete sealing process.
- Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand.
- Brush with beaten egg and repeat with all remaining ingredients.
- Bake for 15 minutes then reduce the oven temperature by 20º and continue cooking for further 20-25 minutes.
-
Method
- Preheat the oven to 180c/160 fan assisted ovens/gas mark 4. Line a baking sheet with baking paper.
- Open the croissant can and unroll the dough. Separate the dough into 6 triangles according to packet instructions.
- Spoon 2 tsp of scrambled egg onto the shortest edge of the croissant. Sprinkle the bacon and cheese on top of the egg.
- Lift the pointed end of the croissant over the egg mixture and tuck it underneath the shortest edge.
- Place on the baking sheet and brush with beaten egg. Bake for 12-15 minutes until golden and risen. Serve warm.