Croissants Breakfast Boats


I happen to love Instagram, and I follow Cheesy, which probably isn’t surprising to those who know me well. Cheesy posts just that – photos of cheesiness!

And, one day I saw these – hollowed out croissants, baked with eggs, cheese, and bacon! At least I’m assuming that’s how they were prepared. I searched online and saw many similar recipes, but never found this photo.

Aren’t these boats beautiful? During the holidays, I typically have croissants on hand and save them for various purposes. To use as is, obviously, or for baked French toast or bread pudding. The Williams-Sonoma croissants are really nice to have on hand; you can bake one or a dozen at a time.

So here’s my version of croissants breakfast boats, and if anyone knows to whom to give credit for the photo of his/her boats, I’d appreciate it!

Croissants Breakfast Boats

4 baked croissants
1 small purple onion, finely chopped
1 red bell pepper, finely chopped
Drizzle of olive oil
6 eggs at room temperature
3 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon white pepper
Prepared diced bacon
A few green onions, sliced
Feta cheese, crumbled
Slices of black olives (optional)
Slices of sun-dried tomatoes (optional)
Coarsely ground black pepper (optional)
Cayenne pepper flakes (optional)

Turn each croissant on its side and slice a “hat” off of the top. Discard the hats, then using your fingers, pick out the dough until you have a nice boat. Try not to make any holes!

Place the prepped croissants on a jelly roll pan and preheat the oven to a roast setting.

Place the onion and red bell pepper on another jelly roll pan, drizzle with oil, and generously add salt and pepper.

Roast the veggies in the oven until caramelized, about 15 minutes. Remove the veggies from the oven and let them cool. Change the oven temperature to 350 degrees.

Meanwhile, whisk together the eggs and cream with the salt and white pepper.

When you’re ready to bake the croissants boats, stir about 3/4 of the roasted veggies into the eggs and stir. Have all of the goodies prepped and ready.

Gently, using a ladle, pour the mixture into the croissants. The only reason I spilled was that I was pouring with my left hand so I could take a photo with my right!

Place in the oven and bake just until the eggs are firm, about 18 minutes; you don’t want rubbery eggs.

To serve, sprinkle with bacon, feta cheese, and chopped green onion, plus the leftover veggie mixture. Optionally, include the sun-dried tomatoes, olives, black pepper and cayenne pepper flakes. Or, keep them plain and offer the goodies on the side.

Instead of bacon you could use good ham or Prosciutto or sausage.

The options are endless for these breakfast boats!

The best part was finding out that I could pick up the breakfast boats and eat them like a sandwich!

But the prettiest these are is when you can see the beautiful yellow egg filling, so next time I might stir more of the goodies into the whisked eggs, and not worry about “toppings.”

And there will be a next time!

69 thoughts on “Croissants Breakfast Boats

  1. Woah! What a genius idea. I love croissants and I love cheese. And I eat an egg sandwich almost every day for lunch. This beautiful recipe combines all of those into one! This is definitely happening in my house sometime during the holidays this year. I love that cheesy goodness!

  2. I an so glad you posted this – I found a little bakery in Sioux Falls when I nearby with my folks and they make a ham and cheese croissant. Well, they use the best cheese and fantastic ham and they are so amazing. But I think this is a great way to duplicate some of that flavor – I think this is just genius! A beautiful share! And I’m going to have to order those crossants, I think!

    • I have a case right now in my freezer. Going to bake just 6 of them to make a croissant french toast bake for our brunch the day after Thanksgiving. They’re just great, and darn handy!

  3. What a great holiday brunch idea. Williams-Sonoma croissants are a bit expensive too have shipped over here, but we have a fine patisserie here in town that makes divine croissants.

    • Oh nice! I used to have to make them for my mother. She needed my arm strength, but I think she was stronger than I!

  4. This sounds like a great thing to do when I’ve got holiday guests over and I need to feed the breakfast. I haven’t had the Williams Sonoma croissants, but I’ve got a gift certificate for the store, so I’m going to go grab some!

    • I always order online, i have no idea if they stock them, but how cool to have a gift certificate! Sometimes I don’t want to love W-S, but I do.

    • I absolutely abhor rubbery eggs, which is why I’ll never order an omelet at a restaurant. These can be cooked perfectly, at least to my liking, which is good.

    • I used to help my mother make them, although I don’t know why she enlisted my help because she was way stronger, beating all the dough and butter layers together. There’s truly nothing to be intimidated about, but it’s tedious! I think it depends how much joy and pride you’d get about of making them. To me? Nada.

    • Thank you! I thought I’d have some trouble with eggs leaking all over, but they were very easy and not problematic at all!

  5. This recipe is going straight to my hubby Chef Mimi, he’s a huge croissant fan and always brings them from the artisan bread stall he runs at a local farmers market…he will have a field day experimenting with this!

  6. Such a GREAT idea for buttery flaky croissants! I love how easy these are but how beautiful they look and how tasty they must be. Perfect to serve the morning after Thanksgiving.

    • Definitely easy, and the eggs didn’t leak through the croissants like I thought they might. A nice idea to serve many people at a time for sure. Happy Thanksgiving!

    • Exactly!!! I really thought there would be eggs leaking all over, but fortunately they didn’t . The boats behaved!

    • Easy. The croissants are already cooked, so you don’t want the eggs in the oven too long. If they’re cold they need longer to warm up and cook. Room temperature eggs will take less time. It’s the same reason for using room temp eggs in a quiche. Yes, at least one hour out of the fridge, but two would be even better!

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