Preheat your oven to 350°F (175°C).

Slice the top off each croissant and gently carve out the center, creating a boat-like shape. Be careful not to cut through the bottom or sides.

Press down the remaining center of the croissant to create a well for the fillings.

Method #1: Bacon and Cheddar - Sprinkle shredded cheddar cheese into the well of each of 4 croissants. Place a strip of beef bacon on top of the cheese in the well. Crack an egg into each croissant boat, directly on top of the bacon and cheese. Season with salt and black pepper to taste. Add a little bit more cheese on top. Place the filled croissants on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the eggs are set and the croissants are golden.

Method #2: Tomato, Basil, and Feta - In a bowl, whisk together the 6 eggs, salt, black pepper, and Italian seasoning. Add the diced grape tomatoes, chopped basil, and crumbled feta cheese to the egg mixture. Mix together gently. Spoon the mixture into the remaining 4 croissants, filling them evenly. Place the filled croissants on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the eggs are set and the croissants are golden.

Remove the croissant egg boats from the oven and let them cool slightly before serving. Enjoy these delicious croissant egg boats warm, perfect for a hearty breakfast or brunch!