Egg and Mushroom Croissant Recipe
Enjoy a delightful breakfast or brunch with this Egg and Mushroom Croissant recipe. Flaky croissants filled with creamy scrambled eggs and sautéed mushrooms make for a perfect start to your day.
Equipment
- 1 Non-stick skillet For cooking the eggs and mushrooms
- 1 Whisk For beating the eggs
Ingredients
- 4 Large eggs Beaten
- 2 tbsp Butter Divided
- 200 g Mushrooms Sliced
- 1/4 cup Milk
- to taste Salt and black pepper
- 4 Croissants Halved
- 1/4 cup Grated cheese Optional
Instructions
- Heat 1 tablespoon of butter in a non-stick skillet over medium heat and add sliced mushrooms.
- Cook the mushrooms until browned and tender, about 5-7 minutes, then season with salt and pepper.
- Remove the mushrooms and set aside. In the same skillet, add the remaining butter.
- Whisk the beaten eggs with milk, salt, and pepper, then pour into the skillet.
- Gently stir the eggs over low heat until they are softly set.
- Mix in the cooked mushrooms, and optionally, the grated cheese.
- Preheat the oven to 350°F (175°C).
- Fill each croissant with the egg and mushroom mixture.
- Place filled croissants on a baking sheet and warm in the oven for 5 minutes.
- Serve immediately while warm.
Notes
For a vegetarian variety, try adding spinach or tomatoes. For a meaty option, add bacon or sausage.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 12gFat: 22gSaturated Fat: 12gCholesterol: 180mgSodium: 470mgPotassium: 265mgFiber: 2gSugar: 4gVitamin A: 31250IUVitamin C: 0.8mgCalcium: 820mgIron: 0.4mg
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