Croissants Breakfast Boats
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!
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!
I think it’s better when grated cheese is whisked into the eggs. But boy were they good!
absolutely love croissanta and these look wonderful Mimi!!
Thank you Gloria!
Such a tasty and pretty way to start the day!
Thank you Ronit!
Now that looks delicious! I would love to try it
Way easier than I thought they would be!
I like the croissant with savory fillings sounds great
They were very yummy!
I can imagine! I want some
Oh my gosh, those look wonderful! Thanks for posting them!
Oh, my, Mimi, these look so good! Pretty quick and easy, too! My family will love this! Thanks!
They were so good. I expected them to be a bit problematic, like with the eggs leaking out, but they didn’t!
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!
Those look so good. Yum!
Thanks! I really enjoyed eating them like an open-faced sandwich!
I think I would enjoy eating them no matter how they were served. :)
Sounds perfectly decadent, and a great way to start any day!
Exactly. Forget Christmas morning. How about Tuesday?!!!
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, I’m sure you do! Lucky man.
That is such a cool way to serve croissants!!
That’s what I thought!
A terrific find! A great way to get all those flavours in.
Yes these boats ARE beautiful. I haven’t had croissants in ages. You’ve put me right in the mood for them! Such excellent photographs of the croissants too that make me want to reach through the screen and grab them! :-)
Oh, that’s so nice. Thank you. They were actually hard to photograph, I thought!
I just learned how to make ‘authentic’ croissants from scratch- I look forward to making your ‘breakfast boats’!
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!
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 love fluffy eggs with flaky croissants so baking the eggs into the croissant sounds so tasty (:
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.
Looks delicious, Mimi, as ever!
Thank you Linda!
What a grand idea, I’m totally replicating that over the Thanksgiving break :)
You’ll love them!
This is such a creative idea! I love it :-) Have you ever made your own croissants? I really want to, but I’m pretty intimidated…
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.
Oh my goodness, now that is a breakfast I could dig into! Such a great idea, looks absolutely delicious!
Thank you! I thought I’d have some trouble with eggs leaking all over, but they were very easy and not problematic at all!
I love this! These would make a great addition to brunch. They look so yummy and pretty too!
I’m just surprised they stayed together so well. I thought I’d have a lot of leakage!
I can’t wait to try them. I think I will make them for Thanksgiving breakfast.😋
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!
Oh nice…. yeah there’s so much you can do with these!!!!
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!
Oh heavens, this will definitely make the perfect holiday breakfast for my overnight Christmas guests. We love croissants and baked with all of the goodies look amazing!
I was just thinking, you could just fill the croissant with eggs/cheese mixture, or just eggs, and have a bar of sorts with various toppings. It would be fun! Thanks!
That is a great idea!
Williams-Sonoma croissants, who knew. What a nice item to serve when having a brunch.
Yes, they’re wonderful! A case of 15. Also in chocolate if you really want to be decadent!
Delicious Mimi… two of my favourite foods…buttery croissants and cheese! What’s not to like?
Exactly!!! I really thought there would be eggs leaking all over, but fortunately they didn’t . The boats behaved!
Ooo, what a fantastic idea – great for any breakfast occasion!
:-) Mandy xo
And so easy!
I am so stealing this idea for the weekend as we are having house guests :)
Perfect! You can make as many as will fit on a cookie sheet or jelly roll pan!
These croissants looks so good ! What a great idea.
Thank you. They worked very easily, too!
Looks delicious and a fun change for the weekend breakfast!
Thank you Bernice!
Chef Mimi – It looks delicious. Just curious why room temperature eggs? My eggs are kept in the refrigerator so would I take them out in advance?
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!
Thank you Chef Mimi!