Frittata Breakfast Croissant Boats
These Breakfast Croissant Boats are done several ways loaded with egg cheese.
There’s plenty of bacon bell peppers and other of my favorite ingredients making frittata breakfast croissant boats something everyone in the family will enjoy!
Weekday breakfasts are extremely hard to get done. I get up around 5am(ish – more like 5:30) to get ready for the day and out the door by 6:30am.
Many a mornings I run out the door with no breakfast made for the fam leaving them to fend for them selves.
I’ve been trying to fit in leaving them with breakfast before heading out the door but that can be a major struggle.
I decided to treat them to something special with these breakfast croissant boats.
I prepped everything the night before so all that was needed was to cut the holes out of the croissants, fill them with the egg filling, then load them in the oven.
And since they’re baking I still have plenty of time to get ready for the day!
I loaded these with everyones favorite fillings. The kids are easy – egg and bacon. My wife loves spinach veggie and bacon, while I’m a huge fan of artichoke garlic sausage from Aidells.
These bake for about 25 minutes are the best frittata wrapped in a croissant you’ll ever find!
Fritatta Breakfast Croissants
Ingredients
- 8 eggs
- 1/4 cup milk
- 1/2 cup shredded cheese
- 6 strips bacon
- 1/2 cup bell pepper chopped
- 1/3 cup spinach chopped
- 4 large croissants
Instructions
- Preheat oven to 375, and cook bacon in a pan; drain and chop. Cut off the tops of each croissant, pulling upward to remove the tops.
- In a bowl, scramble your eggs. Stir in cheese and vegetables. Place croissants on a parchment paper lined baking sheet and spoon in egg filling. Top with bacon and more cheese if desired.
- Place in the oven and bake for 25 minutes until egg is no longer runny. Enjoy!
Nutrition
