Description
A quick, freezer-friendly breakfast hack using croissants, eggs, ham, and cheese baked in a muffin tin for a portable, delicious morning meal.
Ingredients
Scale
- 12 large or 24 small croissants
- 2 tablespoons butter, melted (optional)
- 6 large eggs
- 1/4 cup milk or half-and-half
- 1 cup diced ham
- 1 cup shredded cheese (divided)
- Salt and pepper to taste
- Optional: diced bell peppers, chopped spinach, or cooked diced potatoes
Instructions
- Preheat oven to 350°F (175°C).
- Tear croissants into irregular pieces (quarters for large, halves for small). If fresh, let sit for 10 minutes to stiffen slightly.
- Press croissant pieces into the bottom and sides of a 12-cup muffin tin to form cups. Pack them in tight.
- Optionally brush the tops lightly with melted butter.
- Divide diced ham and shredded cheese evenly among the croissant cups (approx. 1 tbsp each). Add optional veggies if using.
- Whisk eggs, milk, salt, and pepper in a bowl until uniform.
- Pour egg mixture into each cup, filling about 3/4 full. Tap the tin on the counter to release air bubbles.
- Bake for 15-18 minutes until eggs are puffed, golden, and set.
- Cool in the pan for 5 minutes before removing and serving.
Notes
For freezing: Assemble cups in the tin and freeze for 2 hours until solid. Transfer to a freezer bag. Bake from frozen at 350°F for 20-22 minutes. Use day-old croissants for better structure. Avoid pre-shredded cheese for better melting.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 1
- Protein: 12
Keywords: breakfast cups, croissant breakfast, ham and cheese, freezer breakfast, back to school breakfast, easy breakfast, muffin tin breakfast