These Baked Breakfast Croissant Boats are so easy to make and are absolutely delicious! Perfect to make ahead for a quick weekday breakfast or light lunch. The omelet-like mixture soaks into the light airy bread and fills the air spaces inside of the croissant with yummy goodness. My, oh my, oh my!
About the Croissants
I picked up a package of 6 large croissants in the bakery department at Wal-Mart for $4 (the extra-large croissants came in a 4 pack for the same price). I had planned on making 4 but had extra egg mixture and I ended up making 5 so I didn’t waste the remaining egg mix.
After removing the croissant tops, set them aside and then bake the croissant tops alongside the filled croissant boats the last few minutes, then place on top of the croissants to serve, if desired. Or chop them up and stir into the egg mixture before filling the croissants. Or just snack on them and enjoy their yummy buttery flavor while waiting for the Breakfast Croissant Boats to bake. No judgment here.
Omelet Filling Notes
The omelet filling can be easily adapted to use whatever you have on hand. Since the add-in ingredients to the eggs don’t have to be precisely measured, I don’t bother dirtying any measuring spoons or measuring cups.
- When we cook bacon, we go ahead and cook the whole package, so we have bacon for another breakfast without the frying mess. I used kitchen scissors to cut up 3 strips this time, but cooked ground sausage (from my freezer) or small diced ham would work just as well.
- This time I used shredded cheddar cheese, but any favorite shredded cheese or shredded cheese blend would be tasty.
- The chives are good in this recipe, but other onions, mushrooms, or any kind of peppers would be too.
Baked Breakfast Croissant Boats
Prep 5 mins, Cook 25 mins, Serves 4
- 4 large croissants
- 3 eggs
- 2 tablespoons milk
- 1/2 cup shredded cheddar cheese
- 3 – 5 strips bacon chopped
- 3 tablespoons chives (or green onions), chopped fine
- Preheat oven to 375°F. Lightly spray oil on a baking sheet or line with parchment paper
- Remove a large portion of the top of each croissant with a knife, being sure to leave a rim around the bottom part of the croissant
- In a medium bowl, beat the milk into the eggs
- Stir in cheese, bacon, and chives (or green onion)
- Spoon the egg mixture into the prepared croissant boats. Place them on the baking sheet
- Bake in the oven for about 22 minutes, or until golden brown and egg mixture is set
To serve as a light meal, include a fruit, or sliced tomatoes. For an on-the-go- breakfast, microwave briefly.
To make ahead of time, let them cool completely, and then:
- To refrigerate, place the baked Croissant Boats in a bag or container WITH a paper napkin (or paper towel) covering the tops for up to 2 -3 days.
- To freeze, place the baked Croissant Boats in a resealable freezer bag WITH a paper napkin (or paper towel) covering the tops, then place in freezer for up to 3 months. Let thaw for 15 – 30 minutes, if possible. Reheat in a pre-heated oven at 325°F for 15 minutes.