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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 383kcal


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


  • Freeze your Caramel Eggs overnight.
  • When you're ready to bake, preheat the oven to 200C.
  • Open out your croissant dough and cut along the markings to make 6 triangles.
  • Brush with beaten egg.
  • 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?!)
  • 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.
  • Lay on a baking sheet lined with baking parchment and brush with more beaten egg.
  • Bake in the pre-heated oven for about 10 minutes or until golden.
  • Leave for about 5 or 10 minutes before eating.


Calories: 383kcal | Carbohydrates: 43g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 281mg | Potassium: 158mg | Fiber: 3g | Sugar: 20g | Vitamin A: 465IU | Calcium: 32mg | Iron: 2.1mg