Bacon & Egg Croissant Boats

Found in The Pioneer Woman magazine Spring 2026 issue.

6  croissants

6 slices of bacon
1 red bell pepper, chopped

1 shallot

3 cups baby spinach, coarsely chopped

1/2 tsp salt

1/2 tsp pepper

6 eggs
6 tbsp pesto (optional) 

3/4 cup shredded cheese: like cheddar, fontina, havarti (~3 oz)
2 tbsp fresh basil, chopped

1. Preheat the oven to 375°F.
2. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.

3. Pour off all bacon fat but 1 tbsp. Add bell pepper and shallot. Cook about 3-4 minutes over medium heat. Stir in spinach, salt, and pepper and cook until wilted. Remove from heat and let cool.
3. Cut the croissants on top using a serrated knife to form a boat shape. Press the inside down to make a cavity for filling.
4. Place the croissants on a baking sheet. Mix all the ingredients together but the eggs and basil. Divide all the mixed ingredients into the 6 boats.
5. Crack an egg into each croissant boat.
9. Bake for 15-20 minutes, or until the eggs are set to your liking.
10. Garnish with chopped basil before serving.