Description
The Bacon and Egg Croissant Boat is a quick and easy breakfast recipe combining flaky, buttery croissant pastry with savory crispy bacon, creamy eggs, and melted cheese. Perfect for busy mornings or leisurely brunches, this dish offers customizable flavor options, portable servings, and a delightful mix of textures that appeal to all ages.
Ingredients
Scale
Base Ingredients
- 4 store-bought flaky croissants
- 4 medium eggs
- 6 strips of bacon
- 1/2 cup shredded cheddar or Swiss cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Herbs
- Chopped fresh chives or parsley, for garnish
Optional Variations
- Substitute bacon with sautéed mushrooms or smoked tofu for vegetarian version
- Diced jalapeños or hot sauce for a spicy kick
- Diced bell peppers, spinach, or tomatoes for veggie boost
- Alternative cheeses: feta, mozzarella, or pepper jack
- Herbs like thyme, rosemary, or basil for herb infusion
Instructions
- Prepare the Croissants: Preheat your oven to 375°F (190°C). Slice each croissant lengthwise along the top, creating a boat shape without cutting all the way through. Gently hollow out some of the inside to make enough room for the filling if necessary.
- Cook the Bacon: In a skillet over medium heat, cook bacon strips until they are crispy. Remove from skillet and drain on paper towels to get rid of excess grease. Let cool slightly, then chop into bite-sized pieces.
- Assemble the Boats: Place croissant boats on a baking sheet lined with parchment paper. Sprinkle a little shredded cheese inside each croissant base, then add the chopped bacon. Carefully crack one egg into each croissant boat and season with salt and pepper to taste.
- Bake to Perfection: Bake in the preheated oven for 12-15 minutes or until egg whites are set but yolks remain slightly runny, or bake to your preferred yolk doneness. Remove from oven and optionally garnish with fresh herbs such as parsley or chives.
Notes
- Lightly toast croissants before assembling to prevent soggy bottoms and maintain flakiness.
- Use medium or small eggs to prevent overflow from the croissant boats.
- Place cheese under the egg to help seal edges and meld flavors.
- Bake on parchment paper to prevent sticking and make cleanup easier.
- Watch the bake time closely to achieve your ideal egg yolk texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 croissant boat
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 210 mg
Keywords: bacon egg croissant boat, breakfast croissant recipe, savory croissant, brunch recipe, bacon and egg breakfast