Sheet-Pan Eggs With Croissant Bread Crumbs
Updated Dec. 24, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 5medium day-old plain croissants
- 2 to 3garlic cloves, grated or pressed
- 2tablespoons olive oil, plus more for drizzling
- Salt and pepper, to taste
- 12large eggs
- Smoked paprika, for sprinkling
- ⅓cup crumbled feta
- 1loosely packed cup baby spinach
- 2tablespoons chopped flat-leaf parsley
- 2teaspoons lemon zest
Nutritional analysis per serving (10 servings)
179 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and position two racks in the center. Line the bottom of two large sheet pans with parchment and set aside.
- Step 2
To a food processor, add the croissants, breaking them apart to fit, along with the garlic, 2 tablespoons olive oil and salt and pepper to taste. Blend on high until you have a mix of crumbs and small, flaky shreds. Divide across the sheet pans.
- Step 3
On each pan, arrange the crumb mixture into 6 loosely packed nests (about ¼ cup each), with a hole large enough to fit the eggs. (The more space around the crumbs, the crisper they’ll get.) Crack an egg into each hole. Sprinkle the smoked paprika over the eggs and season everything generously with salt and pepper, to taste.
- Step 4
Sprinkle over the feta, then the spinach, being careful not to cover the yolks. Drizzle everything with more olive oil, and bake for 10 to 11 minutes, until the egg whites are set, the yolks are soft cooked, and the croissant crumbs are golden brown and crispy.
- Step 5
Remove the pans from the oven, and sprinkle over the parsley and lemon zest. Serve immediately.
Private Notes
Comments
While preparing this recipe for a family brunch, I received two very helpful suggestions from my niece. -1. When the egg yolks were cooking faster than the white, I placed a pan of water on the bottom rack to increase the humidity in the oven. -2. Placing the egg nests on small, individual pieces of parchment rather than one large sheet, made removing each egg very easy. The croissant crumbs is a great idea that I will certainly use again in other recipes.
I can also picture small portions of smoked salmon on that plate. It would be a wonderful breakfast.
This is a great inspiration recipe. I also put breakfast sausages on my sheet pan and added garlic and Spanish paprika when I made the bread crumbs. I will definitely try other combinations with whatever bread I have at home. It took a little longer than 11 minutes for me and I first baked the nests for 5 minutes before adding the eggs so the bread crumbs would be extra crispy, hence the 4 stars.
I made this yesterday for a group breakfast and several people told me they loved it amd wanted to know how to make it. I followed the recipe as I do whenever I make something for the first time and I must say the amount of croissants listed here is definitely not enough to make nests to hold the eggs in place. I used medium eggs as it was all I had Saturday and about three of them slipped out of their “holes”. My croissants came from a lovely bakery in my town in Germany where I live and were unusually large when I got them on Friday and so I felt I could easily cover the dish and shape the nests but 5 were not enough. I will go for at least 7 the next time for 10 medium eggs
Tried with a serving for two. It was tasty, but I can’t imagine doing this as a full recipe and it’s too much work for the result
I followed the recipe as closely as I could last minute with what I had on hand and it is as disturbingly delicious as it is easy. Used stale frozen giant Costco croissants, cooked some frozen spinach briefly separately, and proceeded as directed. I did add a little crumbled good bacon at the dnd with the zest. Wasn’t sure what the lemon zest would add, but it was a superior finish. No more heavy egg casseroles need to be foisted upon holiday breakfasters here!
@Cat meant to add that I just chopped and crumbled the half thawed croissants by hand and added the oil etc to their bowl. Didn’t need equipment, and rather satisfying.