Croissant Egg Boats

Ingredients

• Croissants (Use leftover croissants if available.)
• Eggs (Use scrambled eggs for one method or whole eggs for the beef-bacon variation.)
• Tomatoes (Chopped; used in the scrambled-egg filling.)
• Fresh basil (Chopped; used in the scrambled-egg filling.)
• Feta cheese (Used in the scrambled-egg filling.)
• Salt (To taste.)
• Black pepper (To taste.)
• Italian seasoning (A little, added to the scrambled-egg filling.)
• Cheddar cheese (Added inside the croissant and sprinkled on top in the whole-egg variation.)
• Beef bacon (Used in the whole-egg variation.)

Steps

1. 1

   Prepare the scrambled-egg filling by whisking several eggs together. Add the chopped tomatoes, chopped basil, feta cheese, salt, black pepper, and a little Italian seasoning, then mix until combined.

2. 2

   Prepare the croissants by carving out the center of each one. Press down the exposed center to create a well that can hold the filling.

3. 3

   For the whole-egg variation, place cheddar cheese and beef bacon into a prepared croissant well.

4. 4

   Crack an egg into the center of the croissant containing the cheddar and beef bacon.

5. 5

   Season the whole egg with salt and black pepper, then sprinkle additional cheddar cheese over the top.

6. 6

   For the scrambled-egg variation, pour the prepared egg mixture into another carved-out croissant.

7. 7

   Bake the filled croissants until golden and crispy. The eggs should be fully cooked; for the whole-egg version, the yolk should remain jammy and runny.

8. 8

   Serve the croissant egg boats while warm.

Notes

The source also says these can be prepared in an air fryer, but it does not provide an air-fryer temperature or cooking time. Exact ingredient quantities, oven temperature, and baking time were not stated in the supplied source.

Nutrition per serving

• breakfast
• main
• baked
• quick breakfast
• savory
• croissant
• eggs