If you love croissants, you’ll love our list of Recipes Using Crescent Rolls.. We have ideas for croffles (croissant waffles), taco pie, and more.

Croissant Boats Recipe

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Breakfast Croissant Boats Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Eggs – Any size eggs works, but we always use large eggs.
• Fresh cilantro – Cilantro gives the filling an extra pop of flavor. You don’t get that much flavor from dried herbs. If you don’t like cilantro, you can use green onion.
• Milk – Whole or skim milk works. We don’t suggest dairy-free milk though because that changes the flavor too much. Adding the milk helps you achieve a fluffy egg after baking.
• Salt – This brings out all the flavors of the filling.
• Onion powder – I prefer onion powder with eggs, but you could use garlic powder too.
• Mini butter croissants – We suggest using store-bought ones from the bakery section of your local grocery store.
• Thin cheddar cheese slices – The cheese act as a barrier between the egg mixture and the croissants. Thick cheese takes up too much space.
• Grape tomatoes – These are the perfect size for the mini croissants. You can substitute cherry tomatoes too, but those are a little bit bigger.

How To Make Breakfast Croissant Boats:

Pre-heat the oven to 350 F.

Crack the eggs into a large bowl.

Chop the cilantro.

If you don’t have fresh cilantro, you can add another fresh herb instead. You want something to add some flavor to the egg mixture.

Add the chopped cilantro into the bowl.

Add the milk.

Add the salt and onion powder to the mixture. Mix until combined.

You could add a little black pepper if you want too, but we don’t.

​I use a whisk to stir because it adds a little more air into the eggs, but you could use whatever is easiest for you.

Set the bowl aside.

Grease a cake pan.

You could use a sheet pan too, but a cake pan is better in case some of your egg leaks out of your croissant boats. You won’t have to worry about the egg leaking over the pan when you’re transferring it to the oven like you would if you use a baking sheet.

You can grease this however you want, either with butter or an oil spray. Don’t skip greasing it, though. The croissants will stick to the pan without this step.

If you don’t have butter or spay, you could cut a piece of parchment paper and lay that down instead.

Chop off the tops of the croissant.

You want to leave an edge around the croissant. You also want to cut on an angle so you’re cutting out the center and making a space for the egg mixture.

Use your thumbs to push down the center of the croissants.

Cut a piece of cheese in half.

We use cheddar cheese because it pairs so well with eggs and cilantro, but you could use a different kind of cheese if you prefer. Just make sure it’s a thin slice.

Put the piece of cheese in the bottom of the croissant.

If any of the edges of the cheese are hanging out, stick them into the croissant.

Pour the egg mixture into the croissant boats.

We use a measuring spoon to spoon the mixture into the croissant boats. It makes it a little neater.

The best way to do this is to go through and add a tablespoon or two to every croissant. It will seem like that’s all that will fit.

When you’ve done all of them, the egg mixture will have absorbed into the croissants a little and will leave some extra room, so you can add another tablespoon or two into the croissants.

Slice each grape tomato into five slices.

Add the sliced grape tomato on top of the egg mixture.

Bake the filled croissants for about 27 minutes until the eggs are cooked through, the tomatoes are starting to wilt, and the croissants are a little more golden brown.

The time you’ll bake them will vary on your oven temperature, so start checking them around 25 minutes to make sure you don’t overcook the eggs.

Breakfast Croissant Boats: Frequently Asked Questions

More Breakfast Recipes For A Crowd:

If we’re having overnight guests, we love to make our Overnight French Toast. It’s a breakfast casserole that you assemble the night before and bake in the morning. I also really love our Sausage And Egg Breakfast Pinwheels recipe because you make one large pinwheel then cut it into enough pieces for your guests.

And, if you’re looking for something fun, a Breakfast Charcuterie Board is such n easy breakfast to feed a group. We serve ours with crispy bacon, delicious breakfast sausage, mini pancakes, and fresh fruit.

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Yield: 8 Croissant Boats

Breakfast Croissant Boats

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If you’re looking for a fun breakfast for a crowd, this Breakfast Croissant Boats recipe — filled with eggs and cherry tomatoes — is perfect.

Prep Time 15 minutes

Cook Time 27 minutes

Additional Time 10 minutes

Total Time 15 minutes

Ingredients

• 4 eggs
• 5 sprigs fresh cilantro
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 8 mini butter croissants
• 4 slices thin cheddar cheese slices
• 8 grape tomatoes

Instructions

1. Pre-heat the oven to 350 F.
2. Crack the eggs into a large bowl.
3. Add the milk.
4. Chop the cilantro. Add the chopped cilantro into the bowl.
5. Add the salt and onion powder to the mixture. Mix until combined. Set the bowl aside.
6. Grease a cake pan.
7. Chop off the tops of the croissant. You want to leave an edge around the croissant. You also want to cut on an angle so you’re cutting out the center and making a space for the egg mixture.
8. Push down the center of the croissants.
9. Cut a piece of cheese in half.
10. Put the piece of cheese in the bottom of the croissant.
11. Pour the egg mixture into the croissant boats.
12. Slice each grape tomato into five slices.
13. Add the sliced grape tomato on top of the egg mixture.
14. Bake the filled croissants for about 27 minutes.

Notes

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 210Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 126mgSodium 393mgCarbohydrates 14gFiber 1gSugar 4gProtein 9g

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