Croissant Egg Boats

Steps

1. 1

   Preheat your oven to 375°F (190 °C) (190°C (375 °F)).

2. 2

   In a pan over medium heat, cook the 6 slices of bacon until crispy. Remove the bacon from the pan and set it on a paper-towel lined plate to drain. Once cooled, crumble the bacon.

3. 3

   In the same pan with some of the remaining bacon grease, add the diced onion and bell pepper. Sauté until softened, about 5 minutes.

   Start 5-minute timer
4. 4

   Add the chopped spinach to the pan and cook for 1 minute longer until wilted. Remove from heat and let the mixture cool.

   Start 1-minute timer
5. 5

   In a medium bowl, whisk together the 12 eggs with 1/4 tsp each of garlic salt, pepper, and paprika.

6. 6

   Place the 6 large croissants on a large baking sheet. Using a small serrated knife, cut a rectangle out of the top of each croissant, being careful not to cut all the way through to the bottom.

7. 7

   Press down the center of the croissant to create an even "boat" shape for the filling.

8. 8

   Distribute the cooled vegetable mixture and crumbled bacon evenly among the croissant boats.

9. 9

   Carefully pour the egg mixture over the fillings until each croissant is evenly filled.

10. 10

    Bake for 25 minutes, or until the croissants are golden brown and the egg mixture is fully set.

    Start 25-minute timer
11. 11

    Serve warm, topped with Parmesan cheese, fresh parsley, and sriracha or hot sauce.