VEGGIES: Position a rack in the center of the oven and preheat the oven to 375ºF. Grab a large baking sheet and spray it with nonstick spray or line with parchment paper; set aside. Add two teaspoons of oil to a skillet over medium-high heat. Add the sliced mushrooms and sauté the mushrooms for 4-6 minutes or until they brown on both sides. Season with ¼ teaspoon salt and garlic powder; remove to a plate and let cool. Add the remaining 2 teaspoons of oil to the same skillet along with the baby spinach allow the spinach to cook any wilt, about 30 seconds to 1 minute. Season the spinach with a small pinch of salt, make sure the spinach is mostly dried out, remove to the same plate as the mushrooms.

PREP: Slice the very top of the croissant off and take out some of the soft, flaky interior carefully. Make sure the walls still stay intact. Fill it about 2/3 of the way with the egg mixture. Place the croissants on the prepared baking sheet. Add the eggs to a 4 cup mixing And beat them well with the milk. Season with ½ teaspoon of salt and ½ teaspoon of pepper. Fold in the cheese, and sautéed veggies. 

BAKE: Pour the mixture into the prepared croissants and bake them for 20-25 minutes or until the croissants are crispy and the egg mixture is set. Enjoy immediately or allow boats to cool to room temperature before refrigerating.