Baked Breakfast Croissant Boats (Print Version)
# Ingredients:
01 -
4 large croissants
02 -
3 eggs
03 -
2 tablespoons milk
04 -
1/2 cup shredded cheddar cheese
05 -
3-5 strips bacon, chopped
06 -
3 tablespoons finely chopped chives or green onions
# Instructions:
01 -
Preheat oven to 375°F. Lightly spray a baking sheet with oil or line with parchment paper.
02 -
Remove a large portion of the top of each croissant with a knife, being sure to leave a rim around the bottom part to create a boat shape.
03 -
In a medium bowl, beat the eggs with milk. Stir in shredded cheese, chopped bacon, and finely chopped chives or green onions.
04 -
Spoon the egg mixture into the prepared croissant boats. Place them on the baking sheet and bake for about 22 minutes, or until golden brown and egg mixture is set.
# Notes:
01 -
Serve with fruit or sliced tomatoes for a light meal, or microwave briefly for an on-the-go breakfast.
02 -
To make ahead: Let cool completely, then refrigerate in a container with a paper napkin covering the tops for up to 2-3 days.
03 -
For freezing: Place cooled boats in a resealable freezer bag with a paper napkin covering the tops and freeze for up to 3 months. Allow to thaw for 15-30 minutes before reheating.