Stuffed Breakfast Croissants Recipe

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Prep Time:

10 MINUTES

Cook Time:

10-12 MINUTES

Meet your new weekend breakfast move: Stuffed Breakfast Croissants — buttery pastry hollowed out and filled with whisked eggs, sautéed capsicum, fresh basil and a hit of feta, then baked in the air fryer until just set. It's the kind of clever-but-lazy cooking that feels far more impressive than it has any right to be. Brunch crowd, slow Sunday, or a "what's in the fridge" Tuesday — this one earns its place in the rotation.

_INGREDIENTS:

4 croissants
1 capsicum, diced and deseeded
30g feta, crumbled
1 Tbsp fresh basil, chopped
4 eggs
Black pepper, to taste
Oil, for cooking

_{INSTRUCTIONS:}

Using a knife, carefully cut into the top of each croissant to create a cavity. Gently press down the inside with your fingers to make space for the filling.
Heat a frying pan with a drizzle of oil and sauté the capsicum for 4–5 minutes, stirring often, until softened. Set aside to cool slightly.
In a bowl, whisk the eggs and season with black pepper. Stir through the crumbled feta, chopped basil, and cooked capsicum.
Line your air fryer with greaseproof paper. Divide the egg mixture between the croissants, pouring it into the centre of each one.
Cook at 190°C for 10–12 minutes, or until the egg is cooked through and set. Remove from the air fryer and serve warm.

wonkybox

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