Breakfast Croissant


  • 1 pack of Deeghuys Jumbo Croissants
  • 20ml oil
  • 12 eggs
  • 100ml milk
  • Salt and pepper to taste
  • 30ml spring onions, chopped
  • 250g bacon, pan-fried
  • 300ml cheese, grated


  • Defrost and proof Deeghuys Jumbo Croissants on a baking tray lined with baking paper for 4 – 6 hours until double in size, while covered with plastic or damp cloth.
  • Preheat the oven to 180°C
  • Bake the croissants for 25 minutes or until golden brown.
  • Meanwhile whisk eggs, milk, salt and pepper in a mixing bowl.
  • Heat oil in a large pan and pour egg mixture into pan and scramble until it is light and fluffy.  Add spring onions to flavour.  Dish out and keep warm.
  • In another pan-fry bacon until crispy and brown.
  • Plate the croissant, scrambled egg, bacon and grated cheese and enjoy.


Substitute the eggs with fried caramelized bananas and the cheese with syrup for a sweeter and delicious breakfast.

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