Bacon and Egg Croissant Boats

1. In frying pan add in your 5 slices of bacon. I do not add any grease to the pan, because it will not need it, the grease from he bacon does the job. I cook mine for 6 minutes on each side, because I like mine crisp. You want it to be 3/4 done cooking to your liking. This is because you will cook it for a bit longer in the oven when you stuff your boats. So I cook mine for a total of 12 minutes. Cover with a sheet of aluminum foil as you cook. This will keep the heat in an ensure even cooking as well as minimize the bacon grease getting over your stove.
2. Once the bacon is done, transfer to a plate with a paper towel to soak up excess grease then you will get started on your grave in the SAME pan.

Cheddar Chive Gravy

1. Take the aluminum foil you covered your frying pan with. Create a boat with the foil, this way you can pour your bacon grease in it, not down your drain and allow it to cool before throwing away. Reserve 1 tbsp of bacon grease in your pan. Do not scrap any of the scraps out of the pan, you want this flavor for your gravy.
2. Add in onion and turn on medium low heat to start. Cook your onions in the bacon grease for 1 minute. Add in your cloves garlic minced and mix into the onions. Turn up to medium heat now and sauté for 2 minutes.
3. Then add in your 2 tbsp flour, mix into your onion and garlic mixture. Cooking for another 2 minutes, mixing occasionally so it does not burn. After pour in your milk. Start whisking it to thicken.
4. After it is clump free, add in your sharp cheddar cheese and continue to whisk, while gradually adding all your chicken broth to think to perfect gravy consistency. Turn down to low heat and keep the broth handy. As it cools you will want to continue to thicken it. Stir in the chopped chives, and then keep on low, occasionally stirring while you get the stuffing for the boats ready.

Bacon and Egg Croissant Boat Stuffing

1. Preheat oven to 350°F.
2. On baking sheet, line with parchment paper. Take croissants and line them on the baking sheet, evenly spaced. Hollow out the tops of the croissants to create “boats” as pictured and seen in the video above. Do not cut all the way through, you want your eggs to be cradled in the “boats”.
3. Spray the tops of your croissants with olive oil, then place in oven for 5 minutes while you start your egg mixture.
4. In medium frying pan, add olive oil on medium heat. Let heat for 2 minutes. Then add in the 6 eggs whisked. You will cook them for about 3-4 minutes on medium heat. You do not want them cooked all the way, because they are about to go in the oven.
5. After cooking for 2 minutes, add in the salt, pepper, paprika, cheddar cheese and chopped spinach. Continue to cook down your spinach as you cook for the last 2 minutes.
6. This should bring you right to where your croissants are done. You will then break apart your cooked bacon from above into the egg mixture and mix until fully incorporated.
7. Evenly divide the bacon egg mixture into each boat. Optional to top with more cheddar cheese. Then bake at 350°F for 10 minutes. Take out, serve on your plate with breakfast potatoes or fruit salad, drizzle with your delicious cheddar chive gravy and ENJOY!