Gruyère and Bacon Baked Egg Croissant Cups

These croissant cups borrow the classic quiche Lorraine trio—crisp bacon, tender shallots, and Gruyère—and turn it into a breakfast that sits somewhere between an egg-in-a-hole and a mini quiche. Each buttery croissant half cradles a whole egg in its center and bakes until the yolk is jammy and the pastry is crisp and flaky. Because they assemble and bake in one go, these treats are convenient for feeding a crowd. For the best fit, choose large, fresh croissants; they provide enough room to hold the egg without excessive overflow.

Info

• Cook time: 45 minutes
• Total time: 1 hour 15 minutes
• Yield: 6 croissant cups

Ingredients

• Nonstick cooking spray
• 3 ounces thick-cut bacon, chopped
• 2 shallots, chopped (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon fresh thyme leaves
• 3 fresh croissants
• 3/4 cup (about 2 ounces) finely grated Gruyère
• 2 tablespoons finely grated Parmesan
• 6 large eggs, at room temperature

Instructions

1. Set an oven rack in the bottom third of the oven and preheat to 400 degrees F. Spray the outer 3 cups on each side of a standard muffin tin with nonstick cooking spray. Set the tin on a baking sheet.
2. Line a plate with paper towels. Put the bacon in a small skillet and cook over medium-low heat, stirring occasionally, until golden and crispy, 7 to 10 minutes. With a slotted spoon, move the bacon to the prepared plate. Pour off the fat but keep the skillet (no need to clean it).
3. Add the shallots, 1/3 cup water, and 1/4 teaspoon salt to the skillet. Cook over medium-low until the shallots are soft and the water has evaporated, 15 to 20 minutes. Turn off the heat and stir in the bacon, 1/4 teaspoon of the thyme, and a few grinds of black pepper.
4. While the shallots cook, prepare the croissants. Cut each croissant in half crosswise, then use your thumbs to press in and hollow out the center a bit. Place each half into a prepared muffin cup, cut side up, then firmly press a 1/4-cup dry measuring cup into the center of each to create a wide, deep crater with a flat bottom.
5. Mix the Gruyère and Parmesan in a small bowl. Place a heaping teaspoon of the cheese mixture into the bottom of each croissant, followed by 1/2 teaspoon of the bacon mixture, spreading it out a bit.
6. Working one at a time, crack an egg into a small bowl and carefully slide it into a croissant cup. A little overflow is okay. Season each egg with a small pinch of salt and a few grinds of black pepper. Divide the remaining bacon mixture over the eggs, then top with the remaining cheese, mounding it slightly over the center.
7. Bake until the croissants are golden and crisp, the cheese is melted, and the eggs are slightly puffed and just set when gently pressed, 18 to 22 minutes, rotating the baking sheet halfway through. Let the croissant cups cool in the muffin tin for 10 minutes (the eggs will continue to cook as they sit). Sprinkle with the remaining thyme and serve warm.

Notes

For the best fit, use large, fresh croissants from a bakery. Smaller croissants can be used, but the eggs may overflow more and the cups may cook a little faster.