Croissant Breakfast Boats
Buttery croissants hollowed out and filled with eggs, cheese, and savory toppings. A stunning breakfast that looks impressive but comes together in minutes.
Egg and cheese filled croissant boats baked until golden and set.
Nutrition per serving
Ingredients
base
filling
seasoning
Instructions
Preheat and prep croissants
Preheat oven to 375 degrees F. Slice each croissant lengthwise across the top to create a deep pocket. Gently press down the insides to form a boat shape without tearing through the bottom.
Make the egg mixture
Whisk together eggs and heavy cream in a bowl. Season with garlic powder and black pepper. Stir in half of the shredded cheddar cheese.
Fill the boats
Place croissants on a lined baking sheet. Distribute the chopped bacon and diced bell pepper evenly into each croissant. Pour the egg mixture carefully into each boat filling nearly to the top.
Add cheese and bake
Sprinkle the remaining cheddar cheese over each filled croissant. Bake in the preheated oven for 18 to 20 minutes until the eggs are fully set and the cheese is bubbly and golden.
Rest and serve
Remove from the oven and let the croissant boats rest for 2 minutes before serving. Serve immediately while warm and the cheese is still melty.
Substitutions
Common mistakes
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