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Breakfast Turkey & Egg Croissants

Croissants get kicked up a notch with this savoury baked turkey and egg version.
Course Appetizer, Breakfast, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 430kcal
Author Michelle


  • 4 store-bought croissants day-old is best
  • 4 teaspoon Dijon mustard
  • 8 slices roasted turkey deli meat 2 per croissant
  • 4 tablespoon caramelized onions
  • 4 slices cheese I used havarti
  • 4 eggs
  • ¼ teaspoon ground pepper
  • ½ teaspoon chopped rosemary


  • Preheat oven to 350°F/177°C.
  • Cut the croissant across ⅓rd from the top. Place the "tops" aside.
  • Create a well in the croissant by slightly cutting the inside of the croissant and push down.
  • Smear 1 teaspoon of Dijon mustard in the well.
  • Stuff in the roasted turkey deli meat.
  • Add 1 tablespoon of caramelized onions on top of the turkey.
  • Place the cheese over top.
  • Create a little nook for the egg by pushing down on the cheese.
  • Crack an egg into the nook (depending on how large your eggs are, you may need to remove some egg white or it may overflow).
  • Place the croissant onto a baking sheet.
  • Repeat with the remaining ingredients.
  • Place into the oven and bake at 350°F/177°C for 15 minutes, until the egg is just set. Remove, sprinkle with ground pepper and chopped rosemary and serve warm (with or without the tops).


Calories: 430kcal | Carbohydrates: 29g | Protein: 20g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 751mg | Potassium: 219mg | Fiber: 2g | Sugar: 8g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 2mg