Breakfast croissant bake recipe

Name: Breakfast croissant bake
Yield: Serves 4
Ingredients: 6 frozen all butter croissants; 10g unsalted butter, very soft; 80g leftover ham; 10 medium eggs, 6 lightly beaten; 150ml semi-skimmed milk; 2 tsp Dijon mustard; 80g Cheddar, grated; 80g Brie, roughly chopped; 2 tsp olive oil; 1 tbsp roughly chopped fresh parsley, to serve (optional)

Created by The Tesco Recipes team

Make this indulgent brunch recipe with your Christmas leftovers swapping ham for turkey – if you like – and using any cheese from your cheeseboard. You can use frozen croissants or leftover croissants for this recipe.

See method

Serves 4
25 mins to prepare and 35 mins to cook
630 calories / serving

Shop your ingredients

Tesco All Butter Croissants 8 Pack
6 frozen all butter croissants
£2.25
£0.28/each
Tesco British Unsalted Butter 250G
Aldi Price Match
10g unsalted butter, very soft
£1.85
£7.40/kg
Tesco Honey Roast Ham Slices 125g
Aldi Price Match
80g leftover ham
£0.82
£6.56/kg
Tesco Free Range Eggs Medium 6 Pack
10 medium eggs, 6 lightly beaten
£1.80
£0.30/each
Creamfields Semi Skimmed UHT Milk 1L
Aldi Price Match
150ml semi-skimmed milk
£0.65
£0.65/litre
Tesco Dijon Mustard 185G
Aldi Price Match
2 tsp Dijon mustard
£0.45
£2.43/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
80g Cheddar, grated
£1.89
£7.56/kg
Creamfields French Brie 200G
Aldi Price Match
80g Brie, roughly chopped
£1.65
£8.25/kg
Tesco Olive Oil 250Ml
2 tsp olive oil
£3.10
£12.40/litre
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
1 tbsp roughly chopped fresh parsley, to serve (optional)
£0.50
£16.67/kg

Method

Cook the croissants according to pack instructions, leave to cool, then roughly tear into pieces. Turn the oven down to gas 4, 180°C, fan 160°C.
Lightly grease a 1-litre baking dish with the butter, add the torn croissants and ham and toss together.
Whisk the beaten eggs with the milk, mustard and some seasoning until well combined, then stir in two-thirds of the cheese. Pour the mixture over the croissants and allow to sit for 15 mins. Scatter over the remaining cheese, then loosely cover with foil and cook for 20 mins. Remove the foil and continue to cook for another 10-15 mins until golden and set.
Meanwhile, fry the remaining eggs in the oil until the whites are set and crisp with runny yolks. Serve the croissant bake with the eggs on top and a scattering of parsley, if you like.