Split croissants do the work of pastry in these breakfast cups: each half sits cut-side up in a muffin tin, cradling folded ham, beaten egg and melting cheese. Day-old croissants are the better choice here, since a slightly stale crumb holds its cup shape and soaks up the egg without turning soggy. Cutting a few slits in each ham slice lets it fold flat into the cup instead of springing back. Mozzarella melts smoothly on top, though any soft melting cheese works. Bake at 180°C (350°F) and pull the tin once the edges are deep golden and the eggs are just set in the middle.
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.
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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.