Air fryer recipe · Breakfast
Croissant Egg Bake
Torn croissants soaked in egg and baked until set.
- 22 minTotal time
- 165°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 455kcal
- 21.8 gprotein
- 27.0 gcarbs
- 28.4 gfat
- 1.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- croissant2
- egg3
- milk1/2 cup
- cheese1/3 cup
- salt1/4 tsp
Method
Tear the croissants
Tear the croissants into rough chunks and scatter them in a small greased baking dish that fits your basket. Day-old croissants work best, since slightly dry bread drinks up the egg mix without turning to mush.
Whisk the eggs
Whisk the eggs, milk and salt together until the mix is smooth and even in colour. Beating well breaks up the whites so the custard sets into one soft, uniform bake rather than streaky patches of cooked white.
Soak the bread
Pour the egg mix over the croissant pieces and press them down so they soak right through. Scatter the cheese on top and rest for 5 minutes. This soak is what gives the bake its soft, custardy middle.
Air fry until set
Air fry at 165°C for 14 min until the top turns golden and the custard sets. Press the centre gently; it should feel firm and springy with no liquid egg left. A set centre means the egg is safely cooked through.
