Breakfast quiches and chocolate croissants

Preheat the oven to 180 ° C.

Grease the cavities and edges of the muffin mold with the oil.

Roll out the croissant dough and divide into 3 equal squares (per 4 people).

Cut 2 squares horizontally so that you get 4 rectangles (per 4 people).

Line 4 cavities each with 1 rectangle of dough. You will then receive 4 trays.

Cut each slice of cheese into pieces and halve the slices of ham.

Divide the cheese and ham over the puff pastry trays and press well.

Beat the eggs and season with pepper.

Divide the beaten eggs over the filled cavities and bake for about 20 minutes under the center of the oven until golden brown and done.

Meanwhile cut the rest of the croissant dough into 4 triangles.

Break the chocolate into pieces and divide the triangles.

Roll the triangle up to a croissant, spread over a baking sheet covered with baking paper and bake the croissants with the breakfast quiches for the last 12 minutes.

Sprinkle the quiches before serving with the cress.