Croissant Omelet Boats


Croissant Omelet Boats

The perfect vessel for your favorite omelet ingredients. Christmas morning breakfast or brunch idea.
Course Bread, Breakfast
Cuisine American
Author Catherine’s Plates


  • cutting board and bread knife
  • large mixing bowl and whisk
  • large sheet pan covered with parchment or silicone mat


  • 4 fresh croissants bakery style
  • 4 large eggs
  • 1/4 cup milk
  • 4 pieces crisp bacon crumbled
  • 1/2 bell pepper (any colors), diced
  • 2 green onion, diced
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup cheddar cheese


  • NOTE: I cook bacon first in oven at 425 degrees for 16-18 minutes until crisp then drain and crumble.
    NOTE: I dice bell pepper and onions while bacon is cooking.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone mat.
  • Using a steak knife cut off the top of the croissants, leaving a gully shape. (Do not cut all the way through the croissant; this will keep the egg mixture from seeping through the bottom.)
  • In a large mixing bowl whisk together egg, salt, black pepper, garlic powder, and milk.
  • Lay croissants on baking sheet lined with parchment or a silicone mat. Pour mixture evenly into croissants filling them up. Sprinkle cheese, crumbled bacon, and diced bell pepper on top of the egg mixture.
  • Place croissants into oven and bake for 20 minutes until eggs are set and tops are golden brown.
    Remove from oven and allow to sit for 5 minutes to cool.