Mushroom Omelette Breakfast Croissants Recipe


Make these mouth-watering mushroom omelette breakfast croissants at your next brunch with a side of berries and a refreshing mimosa. Serves four. 


  • 1 tbsp butter
  • ½ container cremini mushrooms, diced
  • 4 large eggs
  • 1 tbsp milk
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • Pinch of salt & black pepper
  • 4 slices black forest ham (or 4 slices bacon)
  • 4 slices havarti cheese
  • 4 butter croissants


Preheat oven to 375. In a non-stick pan, melt the butter. Add the diced mushrooms and cook until soft. Add the eggs and stir well. Add the milk, dried oregano, garlic powder, salt, and pepper. Cook on medium until the eggs are cooked through. Line a baking tray with parchment paper. Slice the croissants in half. Add ¼ of the portion of cooked eggs to each croissant. Top with sliced ham (or bacon) and havarti cheese. Bake at 375 for 5-7 minutes. Enjoy warm. 

Recipe sourced from: Strawberries For Supper