Start your morning with a delicious twist on a classic breakfast, Croissant Egg Boats! Hollow out buttery croissants and fill them with a rich, savory mixture of eggs, cheese, and your favorite toppings. Bake until golden and crisp, creating a warm, flaky bite with a creamy, custardy center. Serve these indulgent breakfast boats for brunch, or a special weekend treat. Impress your family and guests with this easy, irresistible recipe!
This recipe was created as a paid collaboration with Manitoba Egg Farmers.
Discover another favorite savory croissant recipe with my French Onion Hot Dog. Create a more sweet croissant option for your brunch my making my Maple Croissant Bake or Orange Croissant Breakfast Bake. If you are looking for a lighter, yet still very impressive brunch centerpiece, my Arugula Breakfast Salad is just that!
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Ingredients
Find below the list of ingredients to make Croissant Egg Boats.
- Large Croissant
- Bacon
- Bell Pepper
- Asparagus
- Onion
- Mushroom
- Grated Cheese
See recipe card for quantities.
Prepare the Recipe Elements
Preheat your oven to 375F and line a baking tray with parchment paper.
- Place a large non-stick frying pan on medium-high heat. Cook the chopped pieces of bacon until lightly golden.
- Add to the bacon, the chopped mushrooms, asparagus, bell pepper, and onion. Keep cooking until the mushroom have cooked down. Turn off the heat and set the mixture aside.
- Prepare the butter croissants but using a serrated knife to cut off the top ⅓ of the croissant. Hold the croissant on its side while doing this for a safer, straighter cut. Set the tops aside.
- Use the tip of the serrated knife to score around the inside edge of the bottom croissants. Be careful not to tear the side of the croissant.
Scoop out the excess middle to create a cavity as big as possible. Press down with your fingers, the inside of the cavity. Place the hollowed out croissants on the prepared baking sheet.
Assemble and Bake the Croissants
- Sprinkle ¼ cup of grated cheese in each croissant. Top with enough vegetable/bacon filling to fill the cavities.
- Place the tray of croissants in the preheated 375F oven for 10 minutes, in order to warm them up. Take them out and use the back of a spoon to press down on the veggies, making room for the egg.
- Crack one egg at a time inside of a ramequin or pinch bowl. Gently pour one egg on top of each croissant.
- Add the croissant tops to the tray with the Croissant Egg Boats. Return the tray of Croissant Egg Boats to the 375F oven. Bake for another 10-15 minutes or until the egg whites are set.
Substitutions
- Meat - Feel free to substitute the bacon with finely chopped ham, or turkey. Alternatively, you can also omit the meat completely and solely have a vegetable filling under each egg.
- Vegetable - Replace and/or use vegetables you prefer or have on hand.
- Cheese - Grate your favorite cheese to use, like Gouda or Swiss.
- Get Saucy - Serve the Croissant Egg Boats with traditional French sauces like a Hollandaise or a Bearnaise Sauce.
- Make it Hot - This recipe is amazing served with a little "chilli crunch" on top.
Storage
Store freshly cooked Croissant Egg Boats properly to keep them delicious for later. Let them cool completely before transferring them to an airtight container or wrapping them individually in plastic wrap. Refrigerate for up to 3 days, ensuring they stay fresh and flavorful. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. When ready to enjoy, reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 30–60 seconds until warmed through.
Recipe
Croissant Egg Boat
Ingredients
- 4 slices Bacon in ¼ inch pieces
- 6 pieces Butter Croissant
- 4 spears Asparagus
- ¼ medium Red Onion finely chopped
- 4 pieces Button Mushrooms
- ½ large Bell Pepper
- 1 ½ cup Grated Cheese
- 6 large Eggs
Instructions
- Preheat your oven to 375F and line a baking tray with parchment paper.
Prepare the Recipe Elements
- Place a large non-stick frying pan on medium-high heat. Cook the chopped pieces of bacon until lightly golden.
- Add to the bacon, the chopped mushrooms, asparagus, bell pepper, and onion. Keep cooking until the mushroom have cooked down. Turn off the heat and set the mixture aside.
- Prepare the butter croissants but using a serrated knife to cut off the top ⅓ of the croissant. Hold the croissant on its side while doing this for a safer, straighter cut. Set the tops aside.
- Use the tip of the serrated knife to score around the inside edge of the croissant bottoms. Be careful not to tear the side of the croissant. Scoop out the excess middle to create a cavity as big as possible. Press down with your fingers, the inside of the cavity. Place the hollowed out croissants on the prepared baking sheet.
Assemble and Bake the Croissants
- Sprinkle ¼ cup of grated cheese in each croissant. Top with enough vegetable/bacon filling to fill the cavities.
- Place the tray of croissants in the preheated 375F oven for 10 minutes, in order to warm them up. Take them out and use the back of a spoon to press down on the veggies, making room for the egg.
- Crack one egg at a time inside of a ramequin or pinch bowl. Gently pour one egg on top of each croissant.
- Add the croissant tops to the tray with the croissant boats. Return the tray of Croissant Egg Boats to the 375F oven. Bake for another 10-15 minutes or until the egg whites are set.
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