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Easy Baked Croissant Egg Cups Your Kids Can Make

Fluffy, pillowy croissants hug baked eggs, herbs and maybe a bit of bacon in these baked egg cups. They are a quick and easy breakfast that gets the kids involved so you can dry your hair in the morning. They can be a lunch for hungry preschoolers returning from crafts, songs and circle time. They could even be dinner if you are a breakfast-for-dinner kind of person, which I am and you should be also.

Sometimes everyday tasks like cooking meals can seem monumental. They are the last straw in a pile that has been building over the day. You were five minutes late dropping your eldest off at school for practice and then the younger wanted to know every two minutes when the bus was coming and how come his older sister was already at school but he had to wait. You grab the car keys, realize you need to grab something off the counter and somewhere between the door and the counter and the counter and the door you lose the keys. These days, well, these days it’s best to just let the kids do the cooking. Really.

After I made a batch of croissant dough for the ham and cheese croissant rolls I made earlier in the week, I had quite a bit left over. It was the perfect vessel for baking up some midday eggs after the morning I had, and not only did I get to spend some quality time watching my daughter shine at her cooking skills and my youngest son squeal with delight as he sprinkled cheese into cups, but I also had the pleasure of them eating their creations with giant grins, and a stress-free lunch was just what this mama ordered.

Kids can:

  • Press dough into muffin cups
  • Sprinkle cheese, bacon and herbs into cups
  • Crack eggs if older or pour already cracked eggs into the wells
  • Pour cream on top
  • Sprinkle remaining herbs over the eggs
  • Baked Egg Cups

    Croissant Dough
    ¼ cup parmesan cheese, shredded
    3 tablespoons fresh herbs (I used basil and chives)
    8 eggs
    ¼ cup cream
    Salt and pepper

    Preheat oven to 375 degrees F. Grease a muffin tin. Roll out croissant dough and cut 4″ squares. Press dough into 8 muffin cups. In each cup sprinkle cheese and herbs, reserving 1 tablespoon of herbs and 1 tablespoon of cheese. Crack eggs into cups and top with ½ tablespoon of cream each. Sprinkle lightly with salt and pepper and top with remaining herbs and cheese.

    Bake cups at 375 degrees F until eggs are almost set. Remove from oven and allow to sit for 5 minutes to finish cooking. Eat and enjoy.

    Do you cook with your kids?

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