It’s not like I’m totally opposed to those exploding cans of premade croissants and biscuits, I’m actually quite fond of them, however, If given the choice I’m going to pick homemade. The choice is not always available, like this morning, and to be honest, the can of croissants worked really well for this recipe. A little prep work and you’ve got a breakfast or brunch item that you can customize and have ready in a jiffy.
I think this could actually be pretty good using only vegetables too. Maybe some mushrooms, spinach, swiss chard, and some swiss cheese. Hhmmm, maybe I’ll have to do some testing…
For the Recipe: 4 VERY generous servings or 6 normal
2 tbsp. olive oil
1/4 large onion, chopped
1/2 tsp. pepper
1/2 tsp. salt
1 tbsp. milk
1 can croissants
6 slices of bacon, cut into bite size strips and cooked
1 oz. cheddar cheese, sliced or grated
2 tbsp. chives, minced (reserve just a few sprinkles for the top before baking)
2 tbsp. parsley, minced
In a sauté pan add the olive oil and onions. Sauté until softened. Mix the eggs, pepper, salt, and milk in a bowl, add to the onions, cook until eggs are done. Set aside.
On a baking sheet or pizza stone place your croissants, you can do a straight line, ring, whatever your creative little heart desires, but you will want to place two croissants with their short straight sides back to back (the points will be facing outward in opposite directions)
Now layer your ingredients, eggs, bacon, parsley, chives and cheese.
Fold over the flaps, then seal the ends by bringing up the extra dough and pinching closed. Sprinkle with some chives.
Bake at 375 F. for 20-25 minutes or until a nice golden brown.