You can thank me now, or forgive me later. I created a way we can all enjoy Cadbury Creme Eggs for breakfast!
But before I give you the recipe, let me ask if you’ve ever known of anyone who’s overdosed on Cadbury Creme Eggs to the point where he passed out? I do. I’m married to him. Apparently, in his undergraduate years (before I knew him) Ben ate so many Cadbury eggs that he collapsed. He was fine, and I’m sure he was out for only seconds, but the fact that he ate that many in one setting just cracks me up. You’d think an episode like that would turn him off from the candy altogether, but no, my darling husband still loves his Cadbury eggs.
So when I told Ben I was putting Cadbury Creme Eggs into one of our favorite scone recipes, he just about flipped.
Maybe you want to save these for dessert, but I think they are completely reasonable for breakfast. Each bite is chewy and chocolaty, but not so much that it’s overkill. You can definitely appreciate the Cadbury cream in them.
You know you all are trying to fit in as many Cadbury egg servings into your diet before they disappear from the store shelves, so why not find a way to incorporate it into your breakfast? And, this way, you won’t be tempted to eat so many, straight up, and risk passing out.
Cadbury Creme Eggs - for breakfast.
- 8 regular sized Cadbury Creme Eggs
- 3 1/4 cups flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 Tablespoons cold butter, diced
- 2 cups cold heavy whipping cream
- raw sugar or Easter themed non-pareils (optional)
Remove the foil wrapping from each Cadbury Creme Egg. Carefully chop with a sharp knife. This will be somewhat of a sticky mess. Transfer the chopped eggs to a parchment or wax paper lined pan or plate. Press to create an even layer. Place the pan in the freezer for 1-2 hours, until the chopped eggs and sticky filling are firm.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone liner. Or, use a baking stone (without any liner) as I prefer.
In a large mixing bowl, whisk together the flour, sugars, baking powder, cinnamon and salt. Cut the cold butter into the flour mixture using a pastry cutter or two knives, until the mixture resembles coarse crumbs.
Remove the Cadbury Creme Eggs from the freezer and transfer to a cutting board. Chop up the eggs again with a sharp knife, into diced-sized pieces. Add to the flour mixture and stir to coat.
Pour the whipping cream into the bowl all at once, then gently stir with a wooden spoon just until the ingredients are moistened. Turn the dough out onto a lightly floured surface or pastry mat, and knead very gently until a dough forms. Do not over mix. The dough should be somewhat cracked and dry.
Gently pat the dough into a 3/4 to 1-inch thick slab. Using a 2 1/2 to 3 1/2-inch biscuit cutter or a round glass, cut the dough into rounds and transfer to the baking sheet or stone, spacing 2 inches apart. Sprinkle with raw sugar (or dip the top of each round into a bowl of nonpareils.)
Bake for 18 to 22 minutes, until golden. Serve warm or at room temperature. Store in an air-tight container for up to 3 days.
The creme part may ooze out a little during baking. Once cooled, you can use a knife to cut off the oozed parts and reshape, if desired.