Caramel Egg Stuffed Croissants

An indulgent breakfast surprise! A gooey chocolate caramel croissant with a twist that will make your Easter go oh so well!

Course Breakfast
Cuisine Family Food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 383 kcal
Author Sarah Barnes


  • Pack of ready to pop croissant dough
  • 6 Cadbury's Caramel Eggs
  • 1 Egg beaten


  1. Freeze your Caramel Eggs overnight.
  2. When you're ready to bake, preheat the oven to 200C.
  3. Open out your croissant dough and cut along the markings to make 6 triangles.
  4. Brush with beaten egg.
  5. Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape. (Who'd've thought it?!)
  6. Try to squish the dough a little bit around the egg so that the dough sticks together and there's no open gaps in the dough.
  7. Lay on a baking sheet lined with baking parchment and brush with more beaten egg.
  8. Bake in the pre-heated oven for about 10 minutes or until golden.
  9. Leave for about 5 or 10 minutes before eating.
Nutrition Facts
Caramel Egg Stuffed Croissants
Amount Per Serving
Calories 383 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 65mg 22%
Sodium 281mg 12%
Potassium 158mg 5%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 20g
Protein 6g 12%
Vitamin A 9.3%
Calcium 3.2%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.