Looking for a next-level breakfast croissant? This baked Streaky Beef Rashers and Egg Croissant uses Diamantina Streaky Beef Rashers for a rich, savoury twist on a classic.
It’s an easy, oven-baked breakfast recipe that delivers crispy beef, soft eggs and melted cheese, all in one buttery croissant.
Diamantina’s Streaky Beef Rashers have been crafted from premium Australian beef, delivering everything you love about a crispy, smoky favourite – but better. With 12.5g of protein per serve, Streaky Beef Rashers are a good source of protein to support high protein or active lifestyle diets. Diamantina Streaky Beef Rashers are Halal certified, making them a versatile choice for a wide range of households.
Streaky Beef Rashers and Egg Croissant
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
- 4 Large Croissants
- 4 Rashers of Diamantina Streaky Beef Rashers
- 4 Large Free-Range Eggs
- 1/2 Cup of Grated Provolone Cheese
- 1 Bunch of Chives, Finely Chopped
- Pinch of Salt
- Cracked Black Pepper
Method
- Preheat a fan-forced oven to 160°C.
- Using a sharp knife, cut the top off each croissant and gently hollow out the centre to create a well.
- Place each croissant on a sheet of aluminium foil, folding the sides up to support the shape while leaving the top exposed.
- Curl the streaky beef rashers into each cavity, then crack an egg into the centre.
- Bake for 15–20 minutes, or until the egg is just set and the beef rashers are lightly browned.
- Sprinkle over the provolone cheese and return to the oven until melted and the eggs are cooked to your liking.
- Serve immediately with chopped chives, salt, and cracked black pepper.
Chef’s Tip
Almost any cheese works here! Try cheddar for sharpness or gruyère for a more indulgent finish.
FAQs
How do I stop the eggs from overcooking?
Pull the croissants from the oven when the whites are just set, the residual heat will continue to cook the yolks.
Can I make this ahead of time?
Best served fresh, but you can prep the croissants and fillings ahead, then bake just before serving.
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