cinderellasapron 
There is just something about slow weekend mornings. No alarms, no rushing — just coffee, cozy clothes, and a breakfast that feels a little extra.
Today I’m making two of my favorite weekend breakfasts: cornflake crusted stuffed French toast (crispy on the outside, soft and creamy in the middle) and chipotle butter egg croissant boats that are buttery, savory, and just a little smoky. It’s the perfect sweet and savory combo — and yes, we’re serving it all on a snack tray because this is full “stay in bed” energy.
If you’re looking for easy weekend breakfast ideas, brunch at home inspiration, or something special to make for family (or just yourself), these recipes are it.
Chipotle Butter Egg Croissant Boats
Ingredients
- 4 large croissants
- 4-5 large eggs
- 4 TBSP butter
- 1 tsp chipotle in adobo sauce
- 1/2 cup crumbled sausage
- 1/2 cup gruyere, shredded
- fresh chives
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees. Place the croissants on a baking sheet. Cut a rectangle out of the center to make a boat.
- In a small bowl, melt the butter and combine with chipotle sauce.
- Whisk the eggs together with half the chipotle butter. Season with salt and pepper.
- Place the crumbled sausage in the bottom of the croissants. Pour in the eggs. Top with gruyere cheese.
- Bake for 12-15 minutes, or until eggs are set and cheese is bubbling.
- Brush the outsides of the croissants with chipotle butter. Sprinkle fresh chives on top.
Cornflake Crusted Stuffed French Toast
Ingredients
- 4 slices thick brioche bread
- 4 ounces cream cheese, softened
- 1 TBSP maple syrup
- 1 tsp vanilla, divided
- 1/2 tsp cinnamon, divided
- 1/4 cup heavy cream
- 2 cups crushed cornflakes
Instructions
- In a large bowl with a hand mixer, whip together the cream cheese, maple syrup, half the vanilla, and half the cinnamon.
- Spread the cream cheese between the slices of bread to make 2 sandwiches.
- In a bowl, combine the eggs, heavy cream, and remaining cinnamon and vanilla.
- Dip the sandwiches in the egg mixture on all sides. Press into the crushes cornflakes, coating the whole sandwich.
- Heat a skillet over medium low heat with some butter. Cook the French toast for about 3-4 minutes per side, or until golden, crispy, and warm in the center.
