Ree Drummond’s Breakfast Croissants: A Delightful Morning Treat

Are you ready to elevate your breakfast game? Today, we’re diving into Ree Drummond’s indulgent Breakfast Croissants, perfect for those hectic mornings when you need something delicious yet convenient. These delightful pastries are not just a treat for the eyes but also a symphony of flavors—cured meat, cheese, and fluffy eggs wrapped in buttery puff pastry.

The Perfect Breakfast Solution

Imagine starting your day with a warm, flaky croissant filled with creamy eggs, savory soppressata, and melty mozzarella. These breakfast croissants are designed for the on-the-go lifestyle, making them ideal for busy families or anyone looking to savor a homemade breakfast without the fuss.

What You’ll Need

For the Sheet Pan Eggs:

• 2 tablespoons salted butter (for the pan)
• 1/4 cup heavy cream
• 6 large eggs (beaten)
• Kosher salt and freshly ground black pepper (to taste)

For the Croissants:

• 2 sheets puff pastry (from a 17.3-ounce box)
• 1/2 cup sun-dried tomato pesto
• 1/2 cup shredded mozzarella
• 16 slices soppressata
• 2 large egg yolks (beaten)
• 2 tablespoons Italian seasoning

Step-by-Step Instructions

Preparing the Sheet Pan Eggs:

1. Preheat your oven to 350°F and line a quarter-sheet pan (9-by-13 inches) with parchment paper, allowing it to extend up the sides.
2. Pour the melted butter onto the parchment, using a pastry brush to coat it thoroughly.
3. In a bowl, whisk together the heavy cream, beaten eggs, salt, and pepper. Pour this mixture into the prepared pan and bake for 10 to 12 minutes, or until the eggs are set.
4. Cool slightly for about 5 minutes before lifting the eggs out using the parchment and cutting them into strips.

Crafting the Croissants:

1. Lay out the puff pastry sheets and cut each into four 2-inch strips with a pizza cutter.
2. Spread a tablespoon of pesto on each strip, leaving a gap at the top. Sprinkle mozzarella over the pesto and add 2 slices of soppressata, folding them if necessary.
3. Insert a strip of the baked eggs onto each pastry strip. Brush the top edge with egg yolk and fold the pastry in 2-inch segments, sealing them lightly.
4. Arrange the croissants on a parchment-lined baking sheet and brush the tops with remaining egg yolk. Sprinkle with Italian seasoning.
5. Bake for 20 to 22 minutes, until golden and crisp.
6. Allow to cool for a few minutes before serving.

Why You’ll Love These Croissants

These Breakfast Croissants are easy to make and versatile enough to customize with your favorite ingredients. They offer a delightful combination of textures—from the crispy, flaky pastry to the rich, creamy filling. Perfect for breakfast, brunch, or even a snack, they are a surefire way to impress your family and friends.

Prepare to enjoy your mornings with these flavorful, easy-to-make breakfast delights that transport you straight into Ree Drummond’s kitchen. Happy cooking!

Watch the video by Food Network

Video “Ree Drummond's Breakfast Croissants | The Pioneer Woman | Food Network” was uploaded on 08/15/2025 to Youtube Channel Food Network