Fully Loaded Breakfast Croissants (Sweet & Savory)

Instructions

• SAVORY VERSION: Bell Pepper, Spinach & Pancetta Omelet
• Preheat the oven to 350°F and position the rack in the center. Line a large baking sheet with parchment paper.
• Using a serrated knife, cut off the tops of the 6 croissants. Gently press the inside with your hands to create more space for the filling. Place them on the baking sheet and set aside.
• Make the filling. In a skillet over medium heat, melt 1 tbsp butter. Add 1 to 2 chopped shallots and 2 minced garlic cloves, then cook for 2-3 minutes. Stir in 4 handfuls of baby spinach and sauté for about 2 minutes, until wilted. Remove from heat and let cool slightly.
• In a large bowl, whisk 5 eggs. Add 2 chopped red bell peppers, ½ cup cooked pancetta, and the spinach mixture. Season with ½ tsp salt and mix well.
• Pour the egg mixture into the hollowed-out croissants. (The croissants will absorb some of the liquid—this is normal. Add a little more filling if needed.) Sprinkle with grated Parmigiano Reggiano, to taste.
• Bake for 15-20 minutes, until golden brown on top.
• Let cool for a few minutes, season with freshly ground pepper.
• SWEET VERSION: Cream Cheese & Wild Blueberries
• Preheat the oven to 350°F and position the rack in the center. Line a large baking sheet with parchment paper.
• Using a serrated knife, cut off the tops of the 6 croissants. Gently press the inside with your hands to create more space for the filling. Place them on the baking sheet and set aside.
• Make the filling. In a large bowl, combine 1 block (250g) of room-temperature cream cheese, ⅓ cup white sugar, 1 egg, 1 tsp vanilla extract, zest of ½ lemon, 1 tbsp milk (or unsweetened plant-based beverage), and ¼ tsp salt. Mix until smooth. Whip with an electric mixer until smooth and homogeneous.
• Evenly distribute the cream cheese mixture among the 6 croissants. Top each croissant with about 2 tbsp frozen wild blueberries.
• Bake for 15-20 minutes, until golden brown on top.
• Let cool for a few minutes, then dust with powdered sugar, to taste, before serving.