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Fully Loaded Breakfast Croissants (Sweet & Savory)
2025-03-05
https://www.metro.ca/userfiles/image/recipes/croissants-dejeuner-12355.jpg
PT15M
PT15M
PT30M
Savory Version: Bell Pepper, Spinach & Pancetta OmeletPreheat the oven to 350°F and position the rack in the center. Line a large baking sheet with parchment paper.Using a serrated knife, cut off the tops of the 6 croissants. Gently press the inside with your hands to create more space for the filling. Place them on the baking sheet and set aside.Make the filling. In a skillet over medium heat, melt 1 tbsp butter. Add 1 to 2 chopped shallots and 2 minced garlic cloves, then cook for 2-3 minutes. Stir in 4 handfuls of baby spinach and sauté for about 2 minutes, until wilted. Remove from heat and let cool slightly.In a large bowl, whisk 5 eggs. Add 2 chopped red bell peppers, ½ cup cooked pancetta, and the spinach mixture. Season with ½ tsp salt and mix well.Pour the egg mixture into the 6 hollowed-out croissants. The croissants will absorb some of the liquid, this is normal. Add a little more filling if needed) Sprinkle with grated Parmigiano Reggiano, to taste.Bake for 15-20 minutes, until golden brown on top.Let cool for a few minutes, season with freshly ground pepper.Sweet Version: Cream Cheese & Wild BlueberriesPreheat the oven to 350°F and position the rack in the center. Line a large baking sheet with parchment paper.Using a serrated knife, cut off the tops of the 6 croissants. Gently press the inside with your hands to create more space for the filling. Place them on the baking sheet and set aside.Make the filling. In a large bowl, combine 1 block (250g) of room-temperature cream cheese, 1/3 cup white sugar, 1 egg, 1 tsp vanilla extract, zest of 1/2 lemon, 1 tbsp milk (or unsweetened plant-based beverage), and 1/4 tsp salt. Whip with an electric mixer until smooth and homogeneous.Evenly distribute the cream cheese mixture among the 6 croissants. Top each croissant with about 2 tbsp frozen wild blueberries.Top each croissant with about 2 tbsp frozen wild blueberries.Bake for 15-20 minutes, until golden brown on top.Let cool for a few minutes, then dust with powdered sugar, to taste, before serving.NOTES :
What to do with the croissant tops?
- Slice them up and turn them into homemade croutons.
- Or simply enjoy them as is!Source: Dash of Honey – Laura Beaulé
6
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Savory version : Bell Pepper, Spinach & Pancetta Omelet
6 croissants
1 tablespoon (15 mL) unsalted butter
1 to 2 Shallots, chopped
2 garlic cloves, minced
4 handfuls baby spinach baby spinach
5 eggs
2 canned red peppers, drained and chopped
1/2 cup (125 mL) cooked pancetta
1/2 teaspoon Salt
parmiggiano reggiano, grated, to taste
Sweet version : Cream Cheese and Wild blueberries
1 block (250 g) cream cheese, room temperature
1/3 cup (80 mL) white sugar
1 egg
1 teaspoon (5 mL) vanilla extract
zest of 1/2 lemon
1 tablespoon (15 mL) milk or unsweetened plant-based beverage
1/4 teaspoon salt
About 3/4 cup frozen wild blueberries
powdered sugar, to taste
Fully Loaded Breakfast Croissants (Sweet & Savory)
6
Breakfast - Brunch
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
Savory version : Bell Pepper, Spinach & Pancetta Omelet
-
6
croissants
-
1 tablespoon
(15 mL)unsalted butter
-
1 to 2
Shallots, chopped
-
2
garlic cloves, minced
-
4
handfuls baby spinach baby spinach
-
5
eggs
-
2
canned red peppers, drained and chopped
-
1/2 cup
(125 mL)cooked pancetta
-
1/2 teaspoon
Salt
-
parmiggiano reggiano, grated, to taste
-
Sweet version : Cream Cheese and Wild blueberries
-
1 block
(250 g)cream cheese, room temperature
-
1/3 cup
(80 mL)white sugar
-
1
egg
-
1 teaspoon
(5 mL)vanilla extract
-
zest of 1/2 lemon
-
1 tablespoon
(15 mL)milk or unsweetened plant-based beverage
-
1/4 teaspoon
salt
-
About 3/4 cup frozen wild blueberries
-
powdered sugar, to taste
Preparation
Savory Version: Bell Pepper, Spinach & Pancetta Omelet
Preheat the oven to 350°F and position the rack in the center. Line a large baking sheet with parchment paper.
Using a serrated knife, cut off the tops of the 6 croissants. Gently press the inside with your hands to create more space for the filling. Place them on the baking sheet and set aside.
Make the filling. In a skillet over medium heat, melt 1 tbsp butter. Add 1 to 2 chopped shallots and 2 minced garlic cloves, then cook for 2-3 minutes. Stir in 4 handfuls of baby spinach and sauté for about 2 minutes, until wilted. Remove from heat and let cool slightly.
In a large bowl, whisk 5 eggs. Add 2 chopped red bell peppers, ½ cup cooked pancetta, and the spinach mixture. Season with ½ tsp salt and mix well.
Pour the egg mixture into the 6 hollowed-out croissants. The croissants will absorb some of the liquid, this is normal. Add a little more filling if needed) Sprinkle with grated Parmigiano Reggiano, to taste.
Bake for 15-20 minutes, until golden brown on top.
Let cool for a few minutes, season with freshly ground pepper.
Sweet Version: Cream Cheese & Wild Blueberries
Preheat the oven to 350°F and position the rack in the center. Line a large baking sheet with parchment paper.
Using a serrated knife, cut off the tops of the 6 croissants. Gently press the inside with your hands to create more space for the filling. Place them on the baking sheet and set aside.
Make the filling. In a large bowl, combine 1 block (250g) of room-temperature cream cheese, 1/3 cup white sugar, 1 egg, 1 tsp vanilla extract, zest of 1/2 lemon, 1 tbsp milk (or unsweetened plant-based beverage), and 1/4 tsp salt. Whip with an electric mixer until smooth and homogeneous.
Evenly distribute the cream cheese mixture among the 6 croissants. Top each croissant with about 2 tbsp frozen wild blueberries.
Top each croissant with about 2 tbsp frozen wild blueberries.
Bake for 15-20 minutes, until golden brown on top.
Let cool for a few minutes, then dust with powdered sugar, to taste, before serving.
NOTES : What to do with the croissant tops? - Slice them up and turn them into homemade croutons. - Or simply enjoy them as is!
Source: Dash of Honey – Laura Beaulé
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
