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
Salt
Pepper
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!

By Published On: November 12th, 201869 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

69 Comments

  1. David @ Spiced November 12, 2018 at 8:32 AM - Reply

    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!

    • chef mimi November 12, 2018 at 9:23 AM - Reply

      I think it’s better when grated cheese is whisked into the eggs. But boy were they good!

  2. canelakitchen November 12, 2018 at 10:04 AM - Reply

    absolutely love croissanta and these look wonderful Mimi!!

    • chef mimi November 12, 2018 at 10:30 AM - Reply

      Thank you Gloria!

  3. Tasty Eats Ronit Penso November 12, 2018 at 10:05 AM - Reply

    Such a tasty and pretty way to start the day!

    • chef mimi November 12, 2018 at 10:29 AM - Reply

      Thank you Ronit!

  4. Lynz Real Cooking November 12, 2018 at 10:40 AM - Reply

    Now that looks delicious! I would love to try it

    • chef mimi November 12, 2018 at 11:32 AM - Reply

      Way easier than I thought they would be!

      • Lynz Real Cooking November 12, 2018 at 6:06 PM

        I like the croissant with savory fillings sounds great

      • chef mimi November 12, 2018 at 6:11 PM

        They were very yummy!

      • Lynz Real Cooking November 12, 2018 at 6:36 PM

        I can imagine! I want some

  5. jenniferguerrero1 November 12, 2018 at 10:54 AM - Reply

    Oh my gosh, those look wonderful! Thanks for posting them!

    • chef mimi November 12, 2018 at 11:32 AM - Reply

      Absolutely!

  6. Laura November 12, 2018 at 1:17 PM - Reply

    Oh, my, Mimi, these look so good! Pretty quick and easy, too! My family will love this! Thanks!

    • chef mimi November 12, 2018 at 4:42 PM - Reply

      They were so good. I expected them to be a bit problematic, like with the eggs leaking out, but they didn’t!

  7. FrugalHausfrau November 12, 2018 at 1:42 PM - Reply

    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!

    • chef mimi November 12, 2018 at 4:41 PM - Reply

      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!

  8. ajeanneinthekitchen November 12, 2018 at 2:59 PM - Reply

    Those look so good. Yum!

    • chef mimi November 12, 2018 at 4:40 PM - Reply

      Thanks! I really enjoyed eating them like an open-faced sandwich!

      • ajeanneinthekitchen November 12, 2018 at 6:12 PM

        I think I would enjoy eating them no matter how they were served. :)

  9. David November 12, 2018 at 6:25 PM - Reply

    Sounds perfectly decadent, and a great way to start any day!

    • chef mimi November 13, 2018 at 8:55 AM - Reply

      Exactly. Forget Christmas morning. How about Tuesday?!!!

  10. Ron November 13, 2018 at 2:52 AM - Reply

    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.

    • chef mimi November 13, 2018 at 5:05 AM - Reply

      Oh, I’m sure you do! Lucky man.

  11. Blogtastic Food November 13, 2018 at 5:29 AM - Reply

    That is such a cool way to serve croissants!!

    • chef mimi November 13, 2018 at 8:50 AM - Reply

      That’s what I thought!

  12. Our Growing Paynes November 13, 2018 at 10:19 AM - Reply

    A terrific find! A great way to get all those flavours in.

    • chef mimi November 13, 2018 at 11:12 AM - Reply

      Absolutely!

  13. neil@neilshealthymeals.com November 13, 2018 at 12:03 PM - Reply

    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! :-)

    • chef mimi November 13, 2018 at 12:37 PM - Reply

      Oh, that’s so nice. Thank you. They were actually hard to photograph, I thought!

  14. Fran @ G'day Souffle' November 13, 2018 at 6:52 PM - Reply

    I just learned how to make ‘authentic’ croissants from scratch- I look forward to making your ‘breakfast boats’!

    • chef mimi November 13, 2018 at 7:10 PM - Reply

      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!

  15. Jeff the Chef November 13, 2018 at 9:44 PM - Reply

    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!

    • chef mimi November 14, 2018 at 6:48 AM - Reply

      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.

  16. heather (delicious not gorgeous) November 13, 2018 at 10:20 PM - Reply

    i love fluffy eggs with flaky croissants so baking the eggs into the croissant sounds so tasty (:

    • chef mimi November 14, 2018 at 6:47 AM - Reply

      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.

  17. Linda Duffin November 14, 2018 at 5:21 AM - Reply

    Looks delicious, Mimi, as ever!

    • chef mimi November 14, 2018 at 6:46 AM - Reply

      Thank you Linda!

  18. Loretta November 14, 2018 at 1:33 PM - Reply

    What a grand idea, I’m totally replicating that over the Thanksgiving break :)

    • chef mimi November 14, 2018 at 3:05 PM - Reply

      You’ll love them!

  19. Ashley November 14, 2018 at 4:53 PM - Reply

    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…

    • chef mimi November 18, 2018 at 7:04 AM - Reply

      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.

  20. Lila Ruth's November 14, 2018 at 5:47 PM - Reply

    Oh my goodness, now that is a breakfast I could dig into! Such a great idea, looks absolutely delicious!

    • chef mimi November 15, 2018 at 6:20 AM - Reply

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

  21. Angela@eatlivehappy November 14, 2018 at 10:46 PM - Reply

    I love this! These would make a great addition to brunch. They look so yummy and pretty too!

    • chef mimi November 15, 2018 at 6:10 AM - Reply

      I’m just surprised they stayed together so well. I thought I’d have a lot of leakage!

      • Angela@eatlivehappy November 15, 2018 at 10:47 AM

        I can’t wait to try them. I think I will make them for Thanksgiving breakfast.😋

  22. Laura November 15, 2018 at 3:55 PM - Reply

    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!

    • chef mimi November 15, 2018 at 6:30 PM - Reply

      Oh nice…. yeah there’s so much you can do with these!!!!

  23. Linger November 16, 2018 at 9:06 AM - Reply

    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.

    • chef mimi November 18, 2018 at 6:58 AM - Reply

      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!

  24. Julie is Hostess At Heart November 16, 2018 at 10:28 AM - Reply

    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!

    • chef mimi November 18, 2018 at 6:59 AM - Reply

      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!

  25. Karen (Back Road Journal) November 17, 2018 at 12:17 PM - Reply

    Williams-Sonoma croissants, who knew. What a nice item to serve when having a brunch.

    • chef mimi November 17, 2018 at 2:42 PM - Reply

      Yes, they’re wonderful! A case of 15. Also in chocolate if you really want to be decadent!

  26. Kathryn November 17, 2018 at 10:57 PM - Reply

    Delicious Mimi… two of my favourite foods…buttery croissants and cheese! What’s not to like?

    • chef mimi November 18, 2018 at 6:57 AM - Reply

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

  27. thecompletebook November 18, 2018 at 10:54 PM - Reply

    Ooo, what a fantastic idea – great for any breakfast occasion!
    :-) Mandy xo

    • chef mimi November 19, 2018 at 7:34 AM - Reply

      And so easy!

  28. Tandy | Lavender and Lime November 19, 2018 at 2:24 AM - Reply

    I am so stealing this idea for the weekend as we are having house guests :)

    • chef mimi November 19, 2018 at 7:30 AM - Reply

      Perfect! You can make as many as will fit on a cookie sheet or jelly roll pan!

  29. olivesandfeta November 28, 2018 at 11:14 AM - Reply

    These croissants looks so good ! What a great idea.

    • chef mimi November 28, 2018 at 2:07 PM - Reply

      Thank you. They worked very easily, too!

  30. Bernice January 7, 2019 at 7:40 PM - Reply

    Looks delicious and a fun change for the weekend breakfast!

    • chef mimi January 12, 2019 at 11:35 AM - Reply

      Thank you Bernice!

  31. Mazoli_IC January 12, 2019 at 11:32 AM - Reply

    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?

    • chef mimi January 12, 2019 at 11:37 AM - Reply

      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!

      • Mazoli_IC January 12, 2019 at 11:59 AM

        Thank you Chef Mimi!

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