The Best Cheese Croissant for Breakfast
Need a grab-and-go breakfast that doesn't sacrifice flavor? Our quick Cheese Croissant recipe delivers café-quality results in your home kitchen.
Ingredients
- 8 triangles laminated dough or crescent roll sheets
- 100 g Gruyère cheese sliced or grated
- 2 Tbsp unsalted butter softened
- 1 Tbsp Dijon or wholegrain mustard optional
- 1 egg + 1 Tbsp water for egg wash
- Flaky sea salt & freshly ground black pepper to finish
Instructions
Step 1: Prepare the Dough
- If using homemade dough, follow lamination steps (roll-in butter, fold, and chill). If using store-bought crescent dough, separate into 8 triangles.
Step 2: Add Butter and Mustard
- Brush each triangle lightly with softened butter. Optionally, spread mustard on the wide end.
Step 3: Layer the Cheese
- Place a slice or spoon of grated Gruyère on each triangle, leaving edges clear to avoid leaks.
Step 4: Shape the Croissants
- Roll each triangle from wide to narrow end to form croissant shapes. Curve ends inward.
Step 5: Proof and Egg Wash
- Place on a parchment-lined tray. Let proof for 20 minutes at room temperature. Brush with egg wash.
Step 6: Bake
- Preheat oven to 375°F (190°C). Bake for 15–18 minutes until golden and cheese bubbles.
Step 7: Rest & Serve
- Cool for 5 minutes on tray. Serve warm for best flavor and texture.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Fat | 18 g |
| • Saturated Fat | 11 g |
| • Polyunsaturated Fat | 1.5 g |
| • Monounsaturated Fat | 4.5 g |
| Carbohydrates | 22 g |
| • Sugar | 3 g |
| • Fiber | 1 g |
| Protein | 9 g |
| Cholesterol | 55 mg |
| Sodium | 340 mg |
| Potassium | 85 mg |
| Calcium | 180 mg |
| Iron | 1.3 mg |
| Vitamin A | 950 IU |
| Vitamin C | 0 mg |