Air Fryer Croissant Breakfast Boats
Ingreadient
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3 slices bacon, chopped
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1/4 cup diced sweet onion
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1/4 cup diced red bell pepper
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1 cup roughly chopped baby spinach
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3 large, sturdy croissants (day-old croissants work well)
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6 large eggs
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salt and freshly ground black pepper
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2 tablespoons freshly grated Parmesan cheese, or to taste
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fresh basil leaves, thinly sliced (chiffonade) for garnish
Direction
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Heat skillet over medium-high heat. Add bacon, onion and red bell pepper and sauté until vegetables soften, 3 to 4 minutes. Add spinach; stir until completely wilted and bright green, about 1 minute. Remove skillet from the heat; set aside.
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Cut a trench or a V-shape into the top of each croissant with a serrated knife, being careful not to cut all the way through the bottom. Gently hollow out the inside, removing some of the soft bread to create a "boat" shape with a cavity for the filling.
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Crack eggs into a bowl and whisk until smooth and uniform in color. Add bacon and vegetable mixture to the eggs; season with salt and pepper and stir to combine.
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Preheat an air fryer to 325 degrees F (165 degrees C). Line air fryer basket with aluminum foil
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Set hollowed-out croissants into the basket. Carefully spoon or pour egg mixture into each croissant boat, filling them to the top.
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Place the basket into the air fryer and cook until eggs are set and puffed up, about 20 minutes.
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Remove boats from the air fryer. Sprinkle generously with Parmesan cheese while still hot and garnish with basil. Serve immediately.
