Learn how to make breakfast croissants and decorate them to your liking. These croissants are perfect for a busy morning. You can make them, freeze them, and then reheat them in the toaster oven.
It’s a busy morning!
We’ve all had them. Mine is when we both hit the alarm eight times before we realize we’re going to be late. My husband has to be at work at 8 a.m. and takes an hour to get there, and I’m trying to make it to my orange theory class before I wake up enough to talk myself out of it.
For mornings like this, I like to have little half-moon breakfast boats in the fridge or freezer because all I have to do is put one in the toaster and make coffee. We both love eggs for breakfast, so these croissants are good for that as well as providing extra nutrition with all the healthy veggies we will be adding.
a balanced breakfast, ready to eat without even needing to turn on the stove.
I’ve shared my breakfast casserole with you in the past, and many of you have made it and loved it! Today’s recipe is a croissant version of this casserole tucked into a croissant that is easy enough to eat with one hand while you take the kids to school.
Speaking of which… Did I really just say sword? For all the moms and dads who don’t feel like fighting over breakfast on the first day of school, this little issue is for you! I see you and your hair-pulling struggles, and I encourage you to take your croissants, fill them with whatever your kids want to eat except eggs, and fill them with cheese.
The best part is that croissant boats can be decorated to your liking. Make a version for kids and a version for adults by adding anything they won’t eat.
What you need to make croissant boats:
First of all, croissants. You can get anything you want: multigrain croissants, mini croissants, and large Costco croissants that will satisfy even the biggest appetites. I usually use large Costco croissants because they contain a little more egg mixture than the small ones. But the small ones are perfect for convincing a picky child that they are worth trying.
Next, the eggs. You will need six to eight eggs. I like to fill my croissants, so I choose 8 eggs and fill them to the top. Believe me, whether it’s for breakfast or lunch, you won’t go hungry!
Finally, we add the cheese. I like to add cheese to croissants or breakfast casseroles. It’s what gives it that finishing touch. You can use any type of cheese. Grated Swiss cheese, mozzarella, white cheddar, sharp cheddar, gruyere, feta, goat cheese, and just about anything that goes well with eggs!
How to make custom croissant boats:
These croissants are vegetarian because truth be told, I don’t like meat in the morning. I save meat for lunch and dinner and usually opt for a more vegetarian breakfast. But it can be personalized in a thousand different ways. Here are a few ideas:
- tomato, basil, mozzarella
- bacon and cheddar
- mushrooms, spinach, and white cheddar (this is what I made!)
- peppers, onions, and feta
- cooked sausage, peppers, and cheddar
- cherry tomatoes, spinach, goat cheese
- mushroom, caramelized onions, and gruyere
See what I mean? The possibilities are endless.
Can you make and store these croissant boats for later?
Oh yes, you can! You can prepare these little boats, bake them, let them cool, then wrap them separately in ice paper, wrap them in a ziplock bag, and store them until ready to serve. I recommend thawing the boats in the refrigerator overnight so they do not have to be reheated in the toaster oven the next day. To reheat the boat after thawing, simply place it in a preheated oven for 8-10 minutes at 250-300ºF. While it heats up, you can get dressed, make dinner, and put on a coffee. Oh, and a 10-minute makeover is not a bad idea either.
You can also bake them on Sundays to prepare the week’s meals. Croissants can be easily stored in the refrigerator for five days, so you can have a whole week’s worth of breakfasts in the fridge at once.
Croissant ready on a plate with sliced speckled mushrooms
With so many flavor combinations, it’s hard to get bored with these homemade croissant doughnuts! Just switch up the flavors and see which one you like best!
Here’s an easy morning!
Baked croissants for breakfast
Preparation time 15 MINUTES Baking time 20 MINUTES Total time 35 MINUTES
Find out how easy it is to make breakfast croissants and how to make them to your liking! These croissant boats are perfect for morning breakfast! They can be made and frozen, then simply reheated in a toaster oven!
6 sliced Campanian mushrooms
¼ teaspoon garlic powder
salt + pepper
4 teaspoons oil
5 rolls of puff pastry
8 eggs, lightly beaten
1 tablespoon milk
½ cup grated cheese (see notes)
OVERVIEW: Place a rack in the center of the oven and preheat the oven to 375ºF. Take a large baking sheet and spray it with nonstick spray or line it with baking paper; set aside. Add two teaspoons of oil to a skillet over medium-high heat. Add sliced mushrooms and fry for 4-6 minutes or until golden brown on both sides. Season with ¼ teaspoon salt and the garlic powder; transfer to a plate and let cool. Add the remaining 2 teaspoons oil to the same pan with the spinach and wilt, for about 30 seconds to 1 minute. Season the spinach with a small pinch of salt, make sure the spinach is almost dry, and transfer it to the same plate as the mushrooms.
TIPS FOR USE: Cut off the top of the crescent and carefully remove some of the soft, flaky interiors. Make sure the sides remain intact. Fill 2/3 full with the egg mixture. Arrange the croissants on the prepared baking sheet. Place eggs in 4 bowls and beat with milk. Season with ½ teaspoon salt and ½ teaspoon pepper. Add the cheese and roasted vegetables.
BAKING: Pour the mixture into the prepared croissants and bake for 20-25 minutes or until the croissants are crisp and the egg mixture has set. Taste immediately or allow croissants to cool to room temperature, then refrigerate.
For other flavor combinations, see this post!
For the cheese, you can use any cheese you like: cheddar, Swiss, provolone, gruyere, or any other cheese that melts easily!
Depending on the size of the croissants, you may need 1-2 fewer eggs. I used the giant ones they sell at Costco that have more filling.
You can also wrap the little boats individually in wax paper and freeze them! Just let them thaw in the refrigerator overnight and reheat them in a preheated oven for a few minutes before enjoying them!