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Breakfast Croissants

Buttery, cheesy, and packed with flavor—Ree Drummond’s breakfast croissants are basically brunch goals. Just add a glass of Peach Sangria and you’ve got yourself a morning worth toasting!


For the full recipe, see the link below:



Ingredients


Sheet Pan Eggs:

2 tablespoons salted butter, melted, for the pan

1/4 cup heavy cream

6 large eggs, beaten

Kosher salt and freshly ground black pepper


Croissants:

2 sheets puff pastry (from a 17.3-ounce box)

1/2 cup sun-dried tomato pesto

1/2 cup shredded mozzarella

16 slices soppressata

2 large egg yolks, beaten

2 tablespoons Italian seasoning


Directions

  1. 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.

  2. Pour the melted butter onto the parchment, and, using a pastry brush, cover the paper entirely with the butter.

  3. 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.

  4. 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.

  5. 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.

  6. Let cool for a few minutes before serving.

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