Croissant Egg Boats
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
18-20 minutes
This is a great brunch dish - easy to make yet elevated
Ingredients
- 4 large croissants (day-old works great)
- 4 large eggs
- ½ cup shredded cheese (cheddar, gruyère, or mozzarella)
-
¼ cup cooked bacon (optional)
-
¼ cup chopped baby spinach
- 1 tbsp chives or green onions, finely chopped
- Salt & pepper, to taste
- Butter or oil for greasing
Directions
Preheat oven to 350°F (175°C)
Lightly grease a muffin tin
Using a sharp knife, cut the top off the croissant (or cut in half)
Place each croissant (pointy side down) into a muffin tin
Gently press down the inside to create space for the filling.
In a bowl, whisk together eggs, salt, and pepper.
Stir in cheese, greens, and your choice of meat.
- Spoon the egg mixture into each croissant cavity. Be generous but careful not to overflow.
Bake for 18–22 minutes, until eggs are set and slightly golden on top.
Recipe Note
Garnish with fresh chives, avocado, or tomatoes if desired. Serve warm!