Description

Delicious flaky croissant boats filled with soft eggs, crispy bacon, and melted cheese, perfect for a quick and savory breakfast.

Ingredients

Main Ingredients

4 Croissants (Bakery-style or large ones from the grocery store.)
4 Eggs (1 egg per boat; use more for heartier boats.)
4 slices Bacon (Cooked until just crisp and chopped.)
1 cup Cheese (Cheddar, mozzarella, Swiss, or cheese of choice.)
2 tablespoons Milk or cream (A splash for softer eggs.)
1 teaspoon Salt
1 teaspoon Pepper

Optional Add-ins

1 tablespoon Green onion (Chopped, for garnish.)
1 cup Spinach (Squeeze out extra moisture if adding.)
1/2 cup Diced peppers (Optional for added flavor.)
to taste Hot sauce (Optional for a spicy kick.)

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Instructions

Preparation

Heat your oven to 375°F (190°C).
Slice each croissant lengthwise, but do not cut all the way through. Gently press the inside down to make a ‘boat’ space.
Place croissants on a parchment-lined sheet pan. If they tip over, lightly wedge foil around them.
In a bowl, whisk eggs with a splash of milk, salt, and pepper.
Sprinkle cheese into each croissant first, then add bacon, and carefully pour in the egg mixture. Do not fill to the top.
Bake for about 12 to 16 minutes, until eggs are set to your preference.

Notes

For extra creamy filling, lightly scramble the eggs before stuffing. Let croissant boats sit for 2 minutes after baking before serving. Store leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer for the best texture.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Breakfast, brunch
Cuisine: American