- 4 large croissants
- 5 eggs
- 2 tablespoons milk
- ⅓ cup chopped sun dried tomatoes
- 3 tablespoons chopped green onion
- 7 tablespoons shredded sharp cheddar cheese, divided
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat. Cut the top of each croissant with a knife. You can do this with room temperature croissants, refrigerated croissants, or even frozen croissants. How cold the croissants are will determine how much they crisp up and toast in the oven. I usually use refrigerated or frozen croissants for this. Note: No matter the temperature of the croissants, they must be fully baked before slicing.
In a medium bowl, beat the eggs with the milk.
Add the chopped sun dried tomatoes to a nonstick skillet and heat over medium heat. Once there's a light sizzle, add the egg mixture to the hot skillet and stir. When the eggs are soft set, add the green onions and 4 tablespoons of the shredded cheddar cheese. Turn off the heat and stir to combine.
Spoon the egg-tomato mixture into the prepared croissant boats. Place them on the prepared baking sheet and sprinkle the remaining cheese on top of the boats. The croissant tops can be baked and served as lids on top of the croissants. I sprinkled mine with more cheese and green onions.
Bake in the oven for 15-20 minutes or until golden brown. Serve and enjoy!
- Yields: 4 servings
- Preparation Time: 30 minutes