"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Breakfast Croissant Boats Recipe

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This recipe for Breakfast Croissant Boats, by , is from The Maryland Albers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tipbuzz.com

Category:
Category:

Ingredients:  
Ingredients:  
4 large croissants
5 eggs
7 tablespoons cheddar cheese
6 strips of bacon, chopped
3 tablespoon green onion
2 tablespoon milk

Directions:
Directions:
Preheat oven to 375F. Line a baking sheet with parchment paper or a nonstick baking mat.
Cut the top of each croissant with a knife.
In a medium bowl, mix cheese, bacon, and green onion.
In another medium bowl, beat eggs with milk. Combine with the bacon mixture.
Spoon the egg-bacon mixture into the prepared croissant boats. Place them on a baking sheet.
Bake in the oven for 25 mins, or until golden brown and egg mixture is set. Serve and enjoy!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
The croissant tops can be baked and served as lids on top of the croissants, or alternatively chopped up and mixed into the egg filling as a recipe variation.
You can make breakfast croissant boats ahead of time. Store in the fridge for up to 3 days or freeze for up to one month in a ziptop bag. Reheat in the oven or microwave.

 

 

 

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