Croissant breakfast bake

This one-pot wonder combines buttery French croissants with a creamy egg, cheese and salmon filling, ideal for sharing with friends and family at your next big breakfast or brunch spread.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Croissant breakfast bake
  • 4 croissants, torn
  • 100 gram smoked salmon, roughly torn
  • 3 green onions, sliced
  • 1/2 bunch dill, leaves picked, plus extra to serve
  • 600 millilitre tub thickened cream
  • 4 eggs
  • 1 cup grated gouda cheese
  • halved cherry tomatoes, lemon wedges, to serve


Croissant breakfast bake
  • 1
    Preheat oven to 180°C. Lightly grease a 2 litre casserole dish.
  • 2
    Arrange croissants in dish. Scatter over salmon, onion and dill, mixing lightly.
  • 3
    In a jug whisk cream, eggs and cheese together. Season. Pour over croissants.
  • 4
    Bake 25-30 minutes until set and golden. Set aside 10 minutes. Serve scattered with halved cherry tomatoes, extra dill sprigs and lemon wedges.


If liked, replace smoked salmon and dill with salami or prosciutto and basil.

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