Last weekend BF and I went to a diner in Seal Beach for breakfast (and ended up staying there for six hours because the bartender kept putting fresh drinks in front of us … but that’s neither here nor there). We were intrigued by something on the menu called (egg) stuffed croissants; and at the bartender’s recommendation, ordered one with artichokes, asparagus, cheese, Hollandaise sauce (on the side), and (unbeknownst to me) ham (yuck). We also ordered a side of bacon and because the dish came with your choice of side (I chose pancakes); we decided to split the dish. I was excited for the stuffed croissant. It was something I had never before seen on a breakfast menu, and it sounded deliciously different. When it arrived, I felt as though the menu item’s description was very misleading. It wasn’t a stuffed croissant at all. It was merely an egg sandwich on a croissant.
Nonetheless, I was inspired by the idea of a stuffed croissant. And while BF was napping on the couch Sunday afternoon, I told him about my idea to stuff a croissant with eggs, bacon, and cheese.
This morning I found myself inexplicably awake before 5 a.m. So I decided to get up when BF got up and make him a stuffed croissant breakfast. The first two that I hurriedly made for him (he needed to leave), did not exactly turn out as I had envisioned. I decided to use Pillsbury crescent rolls as the croissant, as they’re excellent when making baked Brie en croute and pigs in a blanket. However, instead of looking like a stuffed crescent roll, the tops slid off in the oven. And so his stuffed croissants metamorphosed into crescent roll sandwiches. I was confident after the trial and error of BF’s breakfast sandwiches, I could get it right on the third try.
To make a stuffed croissant the way I made it, all you need is two crescent roll rounds, one egg, one slice of American cheese, and one piece of cooked bacon. After breaking off two pieces of crescent roll, I pounded them flat. Then I sprayed a cookie sheet with Pam cooking spray and placed the crescent roll ‘bottom’ on the greased cookie sheet. I layered the crescent roll round with cheese first (corners folded in to make a smaller square that would fit on the round), bacon cut up into four small pieces, and egg cooked sunny side up and trimmed of excess egg white (so that the egg fits on the crescent roll round.)
Next I took the other flattened crescent roll round and placed it on top the egg (making sure to pinch the ends of both crescent roll rounds together).
Then just bake according to the directions on the package. (In a preheated 375 degree oven for 10 to 12 minutes).
My stuffed croissant leaked a bit of cheese during baking. As I said before, I love crescent rolls. There’s nothing I don’t like about crescent rolls, bacon, egg, and cheese — except that the egg was a little overcooked for my taste. Not sure how I could make it any different, though.
Before I attempted to make this dish, another method of baking swirled through my head: baking croissants layered in a square glass baking dish with beaten egg, cheese, and bacon. Maybe that dish will be next?