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Donna R. Luis

Savory Turkey Egg Croissant Bake

A buttery croissant filled with turkey, egg, caramelized onions, melted cheese, Dijon mustard, black pepper, and rosemary creates a flavorful baked breakfast that is both simple and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 store-bought croissants preferably day-old
  • 4 teaspoons Dijon mustard
  • 8 slices roasted turkey deli meat 2 slices per croissant
  • 4 tablespoons caramelized onions
  • 4 slices Havarti cheese
  • 4 eggs
  • ¼ teaspoon ground pepper
  • ½ teaspoon chopped rosemary

Equipment

  • Oven
  • Baking sheet
  • Small knife
  • Cutting board
  • Spoon or small spatula

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F/177°C so it is ready when the filled croissants are assembled.
  2. Prepare the Croissants: Cut each croissant across about one-third from the top, then set the separated tops aside.
  3. Shape the Filling Well: Slightly cut into the inside of each croissant and gently press the interior down to create a well for the filling.
  4. Add the Mustard: Spread 1 teaspoon of Dijon mustard evenly into the well of each croissant.
  5. Layer the Turkey: Place 2 slices of roasted turkey deli meat inside each croissant, arranging them over the mustard.
  6. Add the Onions: Spoon 1 tablespoon of caramelized onions over the turkey in each croissant.
  7. Add the Cheese: Place 1 slice of Havarti cheese over the caramelized onions.
  8. Make Room for the Egg: Gently press down on the cheese to create a small nook that will hold the egg.
  9. Add the Eggs: Crack 1 egg into the prepared nook of each croissant.
    Depending on the size of the eggs, remove some of the egg white if necessary to prevent it from overflowing.
  10. Arrange for Baking: Place each filled croissant onto a baking sheet, then repeat the preparation with the remaining croissants and ingredients.
  11. Bake the Croissants: Bake at 350°F/177°C for 15 minutes, or until the egg is just set.
  12. Finish and Serve: Remove the croissants from the oven and sprinkle the tops with ground pepper and chopped rosemary.
    Serve warm, either with the reserved croissant tops or without them.

Notes

  • Day-old croissants work best because they are slightly firmer and easier to shape without becoming overly soft.
  • Cut only about one-third of the way down from the top so the croissant remains sturdy enough to hold the filling.
  • Press the croissant interior down gently to create a stable well for the mustard, turkey, cheese, and egg.
  • Egg size can affect how much egg white fits inside each croissant. Remove a little egg white if needed to prevent overflow.
  • Bake until the egg is just set, as specified in the original recipe, for a tender baked egg.
  • Finish with freshly added ground pepper and chopped rosemary immediately after baking.
  • Serve the croissants warm for the best combination of flaky pastry, melted cheese, savory turkey, and soft egg.