Breakfast Casserole Croissant Boats
Delicious and customizable croissant boats filled with fluffy eggs, cheese, and your choice of toppings, perfect for breakfast gatherings.
Ingredients
Main ingredients
- 6 large croissants Use stale croissants for better texture.
- 10 whole eggs
- 1/3 cup milk
- 1/2 teaspoon kosher salt
- to taste freshly ground black pepper
- 1/2 lb cooked bacon, crumbled Can substitute with other meats.
- 1/2 bunch green onions, diced
- 1 cup shredded cheddar cheese Can substitute with mozzarella, Monterey Jack, or Gruyère.
Optional
- cooked sausage, crumbled Add for extra protein.
- sliced mushrooms Add for additional texture and flavor.
- baby spinach Add for nutrition.
- diced tomatoes Add for freshness.
Instructions
Preparation
- Preheat your oven to 375 degrees F. Line a large baking sheet with foil and spray it with cooking spray.
- Using a serrated knife, score the top of each croissant in a 'boat' shape and carefully pull out some of the bread to create a 'bowl.'
Mixing
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the crumbled bacon, diced vegetables, and cheese.
Baking
- Place the croissants on the baking sheet and fill them with the egg mixture using a measuring cup or small ladle.
- Bake for 20-25 minutes or until the egg is set.
Serving
- Serve warm with hot sauce or salsa. Pair with fresh fruit or a simple green salad.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature until warmed through.