Croissant Eggy Bake Cups, with Raspberries and Choc Chips

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Croissant Eggy Bake Cups, with Raspberries and Choc Chips

A deliciously easy breakfast treat for your little one. Which you can also enjoy alongside your little one with a freshly brewed coffee. 

You will need one large flakey buttery pastry, shop-bought or homemade, a handful of beautiful pink raspberries and some choc chips for taste. 

INGREDIENTS

*This will make four little cups*

✔️ 1 Large Croissant 

✔️ 2 Eggs

✔️ 50ml milk of choice (We like to use the Plenish Almond milk) 

✔️ 1/2 tsp cinnamon

✔️ 1tsp vanilla

✔️ A Handful of raspberries

✔️ A handful of dark chocolate chips

METHOD

✔️ Divide the croissant into four pieces then place them into a muffin tray.

✔️ Whisk the egg white, Plenish almond milk, cinnamon and vanilla together until nicely mixed. 

✔️ Pour equal amounts into each muffin mould.

✔️ Place the raspberries and choc chips and cook for 20 mins or until the egg has cooked.

✔️ Lastly, add some extra yoghurt and extra raspberries and choc chips.

 🤍 A special shout out to @whatbillieeats_blw, for creating this fun breakfast idea. Make sure you follow us on social media and tag us with your images.

We hope you enjoy this recipe! 

Love team Tobbie and Co