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Breakfast Casserole Croissant Boats

Breakfast Casserole Croissant Boats

Charlotte Hancey
Croissants are hollowed out and filled with an egg mixture full of your favorites like crispy bacon, veggies, and cheese then baked until golden and fluffy.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Servings 6


  • 6 large croissants
  • 10 eggs
  • 1/3 cup milk
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1/2 lb bacon, cooked and crumbled
  • 1/2 bunch green onions, diced
  • 1/2 bell pepper, diced
  • 1 cup shredded cheddar cheese

Other ingredient ideas:

  • Cooked, crumbled sausage
  • Sliced mushrooms
  • Baby spinach
  • Diced tomatoes
  • Other cheeses: mozzarella, Monterrey jack, gruyere


  • Preheat oven to 375° F. Line a large baking sheet (or two) with foil and spray with cooking spray.
  • Using a serrated knife, score the top of the croissants in a "boat" shape then pull out the bread making a "bowl." Be careful not to tear a hole in the sides or bottom.
  • In a large bowl, whisk eggs, milk, salt and pepper together. Stir in bacon, veggies and cheese.
  • Place croissants on baking sheet then use a measuring cup or small ladle to fill the boats with the egg mixture. The egg will seep down into the croissant but it's ok.
  • Bake for 20-25 minutes or until egg is set.


  1. For the discard croissant pieces, just eat them or toast them in the oven with the boats to enjoy warm. 
  2. For picky eaters or more versatility, add the meat, veggies and cheese individually to the boats after pouring plain egg mixture in. 
Tried this recipe?Let us know how it was!