Description
Delicious Croissant Breakfast Boats are filled with eggs, sausage, and cheese—baked until golden and bubbly. The ultimate grab-and-go morning meal that’s easy, customizable, and perfect for busy mornings or holiday brunch.
Ingredients
Scale
- 4 large bakery croissants (not minis)
- 4 large eggs
- ½ cup cooked sausage, crumbled (pork, turkey, or plant-based)
- ½ cup shredded cheddar cheese
- 2 tablespoons milk or cream
- 1 tablespoon chopped green onions (optional)
- Salt and pepper to taste
- Cooking spray or melted butter for brushing
Optional Fillings:
- Diced bell peppers
- Mushrooms
- Spinach
- Crumbled bacon
- Hot sauce or Dijon mustard for serving
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice each croissant down the top center to form a pocket. Hollow out some of the interior to make room for the filling.
- If using raw sausage, cook it in a skillet over medium heat until browned. Drain excess fat and set aside.
- In a small bowl, whisk eggs, milk, cheese, cooked sausage, green onions, salt, and pepper. Add optional veggies if desired.
- Spoon the egg mixture into each croissant, filling just below the top.
- Place croissants on the baking sheet and bake for 15–20 minutes or until eggs are set and croissants are golden brown.
- Serve warm and enjoy!
Notes
- Don’t overfill—eggs expand during baking.
- Use fresh, high-quality croissants for best texture.
- Great for meal prep: refrigerate up to 4 days or freeze and reheat as needed.
- Experiment with fillings: Florentine (spinach + Swiss), Pizza (mozzarella + pepperoni), or Sweet & Savory (brie + apple + honey).