Breakfast Casserole Croissant Boats

Breakfast Casserole Croissant Boats

from charlotteshares.blog
Breakfast
40 min

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.

Ingredients

  • 6 largecroissants
  • 10eggs
  • ⅓ cupmilk
  • ½ teaspoonkosher salt
  • freshly ground black pepper, (to taste)
  • ½ bunchgreen onions, (diced)
  • ½bell pepper, (diced)
  • 1 cupshredded cheddar cheese
  • cooked, crumbled sausage
  • sliced mushrooms
  • baby spinach
  • diced tomatoes
  • other cheeses: mozzarella, monterrey jack, gruyere

Directions

  1. 1

    Preheat oven to 375° F. Line a large baking sheet (or two) with foil and spray with cooking spray.

  2. 2

    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.

  3. 3

    In a large bowl, whisk eggs, milk, salt and pepper together. Stir in veggies and cheese.

  4. 4

    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.

  5. 5

    Bake for 20-25 minutes or until egg is set.