Croissant Egg Boats

Ingredients

• 6 large croissants
• 12 eggs (beaten)
• 0.25 tsp garlic salt
• 0.25 tsp black pepper
• 0.25 tsp paprika
• 6 slices bacon (cooked until crispy and crumbled)
• 0.5 onion (diced)
• 1 bell pepper (large, diced (any color))
• 1 cup spinach (chopped)
• Parmesan cheese (for serving)
• fresh parsley (for serving)
• sriracha (for serving)

Steps

1. 1

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

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.

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.

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.

11. 11

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

Notes

Be careful not to cut through the bottom of the croissant, or the egg mixture will leak out onto the baking sheet. You can customize the veggies based on your preference.

Nutrition per serving

• breakfast
• brunch
• main
• baked
• eggs
• croissant
• easter
• spring