Breakfast Croissant Boats With Video Food
BREAKFAST CROISSANT BOATS (WITH VIDEO)
Breakfast Croissant Boats are an amazing way to start your day with fluffy omelet, crispy bacon and melty cheese all baked to perfection in flaky croissants.
Provided by Cindy
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. 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!
Nutrition Facts : Calories 384 kcal, Carbohydrate 25 g, Protein 19 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 317 mg, Sodium 666 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 boat, UnsaturatedFat 6 g
BREAKFAST-FOR-DINNER EGG BOATS
Steps:
- Preheat the oven to 375 degrees F.
- Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
- Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
- Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
- Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!
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- VEGGIES: Position a rack in the center of the oven and preheat the oven to 375ºF. Grab a large baking sheet and spray it with nonstick spray or line with parchment paper; set aside. Add two teaspoons of oil to a skillet over medium-high heat. Add the sliced mushrooms and sauté the mushrooms for 4-6 minutes or until they brown on both sides. Season with ¼ teaspoon salt and garlic powder; remove to a plate and let cool. Add the remaining 2 teaspoons of oil to the same skillet along with the baby spinach allow the spinach to cook any wilt, about 30 seconds to 1 minute. Season the spinach with a small pinch of salt, make sure the spinach is mostly dried out, remove to the same plate as the mushrooms.
- PREP: Slice the very top of the croissant off and take out some of the soft, flaky interior carefully. Make sure the walls still stay intact. Fill it about 2/3 of the way with the egg mixture. Place the croissants on the prepared baking sheet. Add the eggs to a 4 cup mixing And beat them well with the milk. Season with ½ teaspoon of salt and ½ teaspoon of pepper. Fold in the cheese, and sautéed veggies.
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