Ham, Egg and Swiss Cruffin
- Ingredients:9
- Servings:12
- Calories per serving:570
Ham, Egg and Swiss Cruffin
- Ingredients:9
- Servings:12
- Calories per serving:570
Whipped eggs with ham, Swiss cheese and chives are piped into a Muffin-Shaped Croissant.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Freezer-to-Oven Butter Croissant Dough Pinched, 3.75 oz (13445) | 2 lb 8.00 oz | 12 each |
Whipped Eggs
| Ingredient | Weight | Measure |
|---|---|---|
| Eggs, large | 1 lb 8.00 oz | 12 each |
| Mayonnaise | 4 oz | 1/2 cup |
| Dijon mustard | 1 oz | 2 Tbsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Uncured ham, small-diced | 6 oz | 1 cup |
| Swiss cheese, shredded | 2 oz | 1/2 cup |
| Chives, sliced small | ---Value Not Available | 1/4 cup |
| Salt | ---Value Not Available | 1/2 tsp |
| Black pepper, ground | ---Value Not Available | 1/4 tsp |
Instructions
- Prep
Thaw croissant dough, covered, either at room temperature 30-45 minutes or refrigerated overnight.
Tuck sides of dough underneath to form a ball; place in greased jumbo muffin pan.
Bake until deep golden brown and baked through; allow to cool in pan 60-90 minutes to retain shape then cool completely.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
24-29 minutes |
Standard Oven |
375°F |
30-35 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 12 minutes of baking.
- Whipped Eggs
Place whole eggs in saucepan and cover with cold water and lid; heat on high and bring to a boil.
Turn off heat once boiling and allow to sit and carry-over cook and additional 12-15 minutes.
Remove eggs from water and place in ice bath.
Peel off shell, rinse and add to food processor; add mayonnaise and Dijon mustard.
Blend for 30 seconds, stop and scraped down sides; blend an additional 30 seconds until smooth.
Cover and refrigerate until needed.
- Assembly
Stir together Whipped Eggs, diced ham, Swiss cheese, chives, salt and pepper in a mixing bowl; add to a piping bag with a star tip.
Carefully cut out a small hole in middle of each completely cooled croissant top; remove piece.
Pipe approx. 2 oz (3 Tbsp) Whipped Egg filling into center of each croissant and serve cold.
Recipe Tips
- Top with additional sliced chives if desired for more color.
Nutrition Facts
- Calories570
- Total Fat38g
- Protein20g
- Total Carbohydrate37g
- Sugars5g
Servings: 12
Serving Size: 1 cruffin
Amount Per Serving Calories : 570
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 38g | 59% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 4&½g | % Value Not Available |
| Polyunsaturated Fat | 5g | % Value Not Available |
| Omega-3 | ½g | % Value Not Available |
| Cholesterol | 280mg | 94% |
| Sodium | 700mg | 29% |
| Total Carbohydrate | 37g | 12% |
| Dietary Fiber | 2g | 8% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 5g | % Value Not Available |
| Protein | 20g | % Value Not Available |
| Vitamin D | Value Not Available | 10% |
| Calcium | Value Not Available | 10% |
| Iron | Value Not Available | 20% |
| Potassium | 230mg | 7% |
| Vitamin A | Value Not Available | 8% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 8% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 4% |
| Vitamin B6 | Value Not Available | 6% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 15% |
| Pantothenic Acid | Value Not Available | 8% |
| Phosphorus | Value Not Available | 15% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 8% |
| Manganese | Value Not Available | 4% |
| Selenium | Value Not Available | 35% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 2,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 2,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 7,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 2oz-eq,
- Dairy 0c,
- Fats & Oils 1tsp
Carbohydrate Choice
- Carbohydrate Choice2&½
