Ham, egg and cheese croissant cups: press croissant halves into a muffin tin, tuck in folded ham, pour over beaten egg and pile on melting cheese, then bake at 180°C until golden and set.
Instructions
- 1
Slice the croissants in half and place each half cut-side up in a muffin tin. Open the center slightly with your fingers.
- 2
Cut four slits into each round slice of ham so it folds neatly, then nestle the ham into the croissant cups.
- 3
Beat the eggs with a fork and pour them into the cups so they soak into the croissant and ham.
- 4
Pile shredded mozzarella or another soft melting cheese over the eggs.
- 5
Bake at 180°C (350°F) until the croissant edges are golden, the ham is warm, the eggs are softly set, and the cheese is melted.
10:00
Watch the video
Frequently Asked Questions
Fresh or day-old croissants?
Day-old croissants work best — slightly stale, they hold their cup shape and soak up the egg without going soggy. Fresh ones are too soft to press neatly.
Can I prep them ahead?
Assemble the cups and refrigerate, then bake fresh; or bake and reheat at 180°C. The egg reheats best in the oven or air fryer, not the microwave.
What else can I add?
Sautéed mushrooms, spinach, chives or a dab of mustard all work. Keep extras light so the egg still sets and the croissant stays crisp.