• 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.