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Breakfast Croissant Boats (with Video)
Breakfast Croissant Boats are an amazing way to start your day with fluffy omelet, crispy bacon and melty cheese all baked to perfection in flaky croissants.
Servings: 4 servings
- 4 large croissants
- 5 eggs
- 7 tablespoons cheddar cheese
- 6 strips bacon chopped
- 3 tablespoons green onion
- 2 tablespoons milk
Preheat oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
Cut the top of each croissant with a knife.
In a medium bowl, mix cheese, bacon, and green onion.
In another medium bowl, beat eggs with milk. Combine with the bacon mixture.
Spoon the egg-bacon mixture into the prepared croissant boats. Place them on a baking sheet.
Bake in the oven for 25 mins, or until golden brown and egg mixture is set. Serve and enjoy!
- The croissant tops can be baked and served as lids on top of the croissants, or alternatively chopped up and mixed into the egg filling.
- Make Ahead: To make them in advance, it's best to cool completely and freeze in resealable plastic bags for up to 3 months. (They will become soggy in the fridge). Reheat in the oven at 325°F for 15 minutes.
Serving: 1boat | Calories: 384kcal | Carbohydrates: 25g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 317mg | Sodium: 666mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 1.7mg | Calcium: 260mg | Iron: 2.2mg