Sheet-Pan Eggs With Croissant Bread Crumbs

Updated December 24, 2024

Introduction

A showstopping brunch dish where crispy, golden croissant bread crumbs cradle soft, runny eggs—ideal for family gatherings, weekend breakfasts, or holiday feasts. The flaky crumbs add luxurious crunch, while feta and spinach bring brightness to the rich, creamy yolks.

Prep & Cook Time

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Ingredients (Serves 6)

Bread & Aromatics

• 4–5 medium day-old plain croissants (preferably 2–3 days old for optimal texture)

• 2–3 garlic cloves, grated or pressed (adjust to taste)

• 2 tablespoons olive oil, plus extra for drizzling

Eggs & Proteins

• 12 large eggs (room temperature, if possible, for even cooking)

Vegetables & Herbs

• 1 cup loosely packed baby spinach

• 2 tablespoons fresh flat-leaf parsley, chopped

• 2 teaspoons lemon zest (from 1 small lemon)

Seasonings & Extras

• Salt and freshly ground black pepper (to taste)

• 1/3 cup crumbled feta cheese

• Smoked paprika (for garnish)

Preparation Steps

Step 1: Prep the Oven & Baking Sheets

Preheat oven to 350°F (175°C). Line two large sheet pans with parchment paper, leaving a 1-inch border for easy handling. Position racks in the middle of the oven.

Step 2: Process Croissant Bread Crumbs

In a food processor, add day-old croissants (broken into 1-inch chunks), garlic, 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Pulse on high until the mixture forms coarse crumbs with small, flaky shreds (avoid over-blending into a fine powder).

Pro Tip: For very fresh croissants, reduce processing time to prevent sogginess. Spread the crumb mixture evenly across the two prepared sheets, leaving 2 inches between pans.

Step 3: Assemble Egg Nests

Using a ¼-cup measuring cup, portion the crumb mixture into 6 nests per sheet pan. Press firmly to form stable rings, leaving a 2-inch deep hole in the center of each nest (this hole will hold the egg).

Pro Tip: For easy removal, place small squares of parchment paper under each nest before filling.

Step 4: Crack Eggs & Add Toppings

Crack 1 large egg into the center hole of each nest. Repeat for all 12 nests (6 per pan). Sprinkle smoked paprika lightly over the eggs, then season with salt and pepper.

Add crumbled feta and baby spinach (leave a ½-inch gap around the yolks). Drizzle with extra olive oil to crisp the crumbs.

Step 5: Bake to Perfection

Bake for 10–11 minutes. The eggs should have set white edges and a soft, runny center; croissant crumbs turn golden-brown and crispy.

Pro Tip: To increase humidity (preventing yolks from overcooking), place a small water-filled pan on the bottom rack during baking.

Step 6: Finish & Serve

Remove from oven, sprinkle with parsley and lemon zest. Let cool 1–2 minutes, then serve directly from the pan or transfer to plates.

Serving Suggestions

• Pair with smoked salmon for a luxe, protein-rich breakfast.

• Add breakfast sausages to the sheet pan in Step 3 for a heartier twist.

• Swap feta for goat cheese or add caramelized onions (as suggested by a reader) for depth.

Chef’s Tips & Reader Adaptations

From the Author

• Humidity Fix: If egg whites cook faster than yolks, add a water-filled pan to the bottom rack.

• Easy Release: Use small parchment squares under nests to lift eggs cleanly.

Reader Variations

• "Add Spanish paprika and sausages to bread crumbs for spice."

• "Caramelized onions (no garlic) worked beautifully."

• "7–8 croissants for 10 medium eggs—original quantities are too small."

Final Note: The crispy croissant crumbs are versatile; experiment with stale baguette or brioche for new textures!