Description
Crispy and cheesy croissant boats filled with eggs and bacon, perfect for a cozy breakfast without the hassle of a lot of dishes.
Ingredients
Main Ingredients
- 4 large Large croissants (Bakery style if possible)
- 4 each Eggs (1 per croissant boat plus 1 extra if you like them fuller)
- 8 slices Bacon (Cooked until just crisp)
- 1 cup Cheese (Shredded or sliced)
- to taste Salt
- to taste Pepper
- optional Splash of milk or cream (For softer eggs)
- optional Green onions, chives, or parsley (For topping)
Instructions
Preparation
- Preheat your oven to 375°F. Line a sheet pan with parchment paper for easy cleanup.
- Slice the croissants lengthwise, creating a pocket, but do not cut all the way through.
- Gently press down the inner layers to create a hollow space.
- Toast the croissants in the oven for 3 to 5 minutes to prevent sogginess.
Filling
- Add cheese to the bottom of each croissant pocket.
- Add chopped cooked bacon on top of the cheese.
- Carefully crack an egg into each croissant pocket.
- Season with salt and pepper. Add herbs if desired.
Baking
- Bake in the oven for 12 to 16 minutes, checking for doneness around 11 minutes.
- For runny yolks, bake until whites are set but yolk jiggles; close to 16-18 minutes for firmer yolks.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. Freezing is possible but better with scrambled eggs instead of whole baked eggs.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Brunch
- Cuisine: American