Breakfast Croissant Boats
Easy Baked Breakfast Croissants
Buttery croissants become the ultimate baked breakfast in these easy croissant boats filled with Jones Dairy Farm Canadian Bacon, fluffy eggs, sauteed vegetables, and melty Gruyere cheese. Perfect for brunch gatherings, holiday mornings, or a cozy weekend breakfast, this simple oven-baked recipe delivers big flavor with minimal prep. Recipe by yessidothecookingg.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (6 oz.) package | |
| 1 tablespoon | butter |
| 1/2 cup | onion, diced |
| 1/2 cup | red bell pepper, diced |
| 8 oz. | Gruyere cheese, shredded |
| 6 large | croissants |
| 6 large | eggs |
flaky salt | |
cracked black pepper | |
grated Parmesan cheese, for garnish | |
fresh chives, chopped, for garnish |
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Directions
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Preheat oven to 400°F.
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Heat a cast-iron skillet over medium heat. Add Canadian bacon in batches and cook until browned on both sides. Transfer to a plate, let cool slightly, then dice into small pieces and place in a medium bowl.
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In a separate pan, melt butter over medium heat. Add onion and red bell pepper; saute until softened and translucent. Remove from heat and add to the bowl with the diced Canadian bacon. Stir to combine.
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Using a serrated knife, cut a triangular opening in the top of each croissant. Remove the cut piece and gently press down the interior to create space for filling.
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Arrange croissants on a baking sheet. Add a layer of Gruyere cheese, followed by the Canadian bacon and vegetable mixture. Carefully crack one egg into each croissant.
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Bake 12–16 minutes, or until egg whites are set and yolks remain slightly jiggly.
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Cool for a few minutes, then season with flaky salt and freshly cracked black pepper.
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Garnish with grated Parmesan and fresh chives before serving.
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Ratings and Reviews
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