Description
These Croissant Egg Boats are a delicious and easy breakfast option, featuring buttery croissants filled with a creamy egg mixture, cheese, and your choice of vegetables and meats. Perfect for brunch or a cozy morning, they are sure to impress with their delightful flavors and simple preparation.
Ingredients
Scale
- 4 large croissants
- 6 large eggs
- 1 cup whole milk
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- 1 cup diced vegetables (bell peppers, onions, spinach, or any of your choice)
- 1/2 cup cooked and crumbled bacon or sausage (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano or Italian seasoning
- Fresh herbs for garnish (parsley or chives, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the croissants in half lengthwise, creating a pocket for the egg mixture.
- Gently press down on the croissant halves to create more space for the filling.
- Place the croissant halves on a baking sheet lined with parchment paper.
- In a large mixing bowl, crack the 6 large eggs.
- Add 1 cup of whole milk to the eggs.
- Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano or Italian seasoning.
- Whisk until well combined and slightly frothy.
- Stir in 1 cup of shredded cheese.
- Add 1 cup of diced vegetables.
- If using, add 1/2 cup of cooked and crumbled bacon or sausage.
- Mix well to ensure even distribution of cheese, vegetables, and meat.
- Carefully pour the egg mixture into each croissant half, filling generously but not overfilling.
- Optionally, sprinkle extra cheese on top.
- Garnish with fresh herbs like parsley or chives.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the egg is set and the tops are golden brown.
Notes
- Feel free to customize the vegetables and meats based on your preferences or what you have on hand.
- For a vegetarian option, simply omit the bacon or sausage.
- These egg boats can be made ahead of time and reheated for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes