Croissant Boats (Stuffed Croissants)

 

Ingredients:

- 4 large croissants

- 5 eggs

- 7 tablespoons cheddar cheese

- 6 strips bacon, chopped

- 3 tablespoons green onion

- 2 tablespoons milk

Instructions:

1. Preheat the oven to 375°F and line a baking sheet with parchment paper or a nonstick baking mat.

2. Using a knife, cut the top off each croissant to create a boat-like shape.

3. In a medium bowl, combine the cheddar cheese, chopped bacon, and green onion.

4. In another medium bowl, beat the eggs with the milk, then mix them with the bacon mixture.

5. Spoon the egg-bacon mixture into the prepared croissant boats and place them on the baking sheet.

6. Bake in the preheated oven for 25 minutes, or until the croissants are golden brown and the egg mixture is set.

7. Serve and enjoy!

Notes:

- Optionally, you can bake the croissant tops and serve them as lids on top of the croissants, or chop them up and mix them into the egg filling.

- To make ahead, allow them to cool completely, then freeze in resealable plastic bags for up to 3 months (they may become soggy if stored in the fridge). Reheat in the oven at 325°F for 15 minutes.