The Ultimate Breakfast Croissants

There’s something undeniably magical about starting your day with a warm, buttery croissant. But what if you could take that experience to the next level? Enter The Ultimate Breakfast Croissants—a recipe that combines the flaky, golden perfection of a classic French croissant with the hearty, satisfying flavors of a full breakfast. Whether you’re hosting a brunch or treating yourself to a luxurious morning, these croissants are sure to impress.

This recipe stays true to the authentic art of croissant-making while incorporating a delicious breakfast twist. The result? A masterpiece that’s crispy on the outside, tender on the inside, and packed with savory goodness. Let’s dive into the details.

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The Ultimate Breakfast Croissants Recipe

Ingredients

(Makes 6 croissants)

For the Croissant Dough:

• 2 ½ cups (315g) all-purpose flour, plus extra for dusting
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 1 packet (7g) active dry yeast
• ¾ cup (180ml) whole milk, lukewarm
• 1 cup (230g) unsalted butter, cold
• 1 egg (for egg wash)

For the Breakfast Filling:

• 6 large eggs
• 6 slices of crispy cooked bacon (or ham, if preferred)
• 1 cup (100g) shredded Gruyère or cheddar cheese
• 1 tbsp chopped chives or parsley (optional, for garnish)
• Salt and pepper, to taste
• 
  Tips for pan frying mushrooms
  Overcrowding – putting too many mushrooms in the pan at once will cause the mushrooms to steam instead of fry. You want to space them out as best you can so they have room to fry.
  Leave to fry – don’t continue stirring as they fry. Just plonk them in, spread them out and leave them to brown on one side. Then flip and brown the other side. You want to make sure each side has a good amount of time with direct contact on the pan, just so they caramelize properly.
  Seasoning – adding salt to the mushrooms will draw out moisture, so do it after they’ve browned. You’ll find that adding salt right at the beginning will draw out too much water from the mushrooms and cause them to steam instead of fry.
  
  
  To fry the mushrooms all you need is a bit of butter and some garlic. Mushrooms and garlic are a marriage that should never be split and butter makes everything better!
  Process shots: melt butter (photo 1), add mushrooms and fry (photo 2), flip and add garlic and s&p (photo 3), fry then remove (photo 4).
  

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Instructions

Step 1: Prepare the Croissant Dough

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Dissolve the yeast in the lukewarm milk and let it sit for 5 minutes until frothy.
3. Add the yeast mixture to the dry ingredients and mix until a dough forms. Knead for 5-7 minutes until smooth.
4. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 1 hour.

Step 2: Incorporate the Butter

1. While the dough chills, prepare the butter. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin into a flat rectangle (about 6×8 inches).
2. Remove the dough from the fridge and roll it into a larger rectangle (about 10×12 inches).
3. Place the butter rectangle in the center of the dough and fold the dough over the butter, sealing the edges.

Step 3: Laminating the Dough

1. Roll the dough into a long rectangle (about 8×18 inches). Fold it into thirds, like a letter. This is your first fold.
2. Wrap the dough and refrigerate for 30 minutes.
3. Repeat the rolling and folding process two more times, chilling the dough between each fold.

Step 4: Shape the Croissants

1. After the final fold, roll the dough into a large rectangle (about ¼ inch thick).
2. Cut the dough into 6 triangles.
3. At the base of each triangle, place a slice of bacon and a sprinkle of cheese. Crack an egg onto the center of each triangle, being careful not to break the yolk.
4. Gently roll each triangle from the base to the tip, enclosing the filling.

Step 5: Bake to Perfection

1. Preheat your oven to 375°F (190°C).
2. Place the croissants on a baking sheet lined with parchment paper. Brush them with egg wash (1 beaten egg).
3. Bake for 20-25 minutes, or until the croissants are golden brown and flaky.

Step 6: Serve and Enjoy

1. Let the croissants cool slightly before serving. Garnish with chopped chives or parsley if desired.
2. Pair with a fresh cup of coffee or orange juice for the ultimate breakfast experience.

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Why This Recipe Works

The key to this recipe’s authenticity lies in the lamination process—the careful layering of butter and dough that creates those iconic flaky layers. While store-bought croissants can save time, making the dough from scratch ensures a richer, more satisfying texture. The addition of eggs, bacon, and cheese transforms the croissant into a complete breakfast, balancing indulgence with savory flavors.

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Tips for Success

• Use high-quality butter for the best flavor and texture.
• Keep the dough cold at all times to prevent the butter from melting.
• If you’re short on time, you can use store-bought croissant dough, but homemade is highly recommended for authenticity.