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.