These Savoury Breakfast Pastries are simple and full of flavour, perfect for something on the go. Soft scrambled eggs, jammy caramelized onions, American cheese, spinach and fresh tomato wrapped up in crescent roll dough and sprinkled with everything but the bagel seasoning. Baked until golden, these breakfast bites make for a wholesome meal that the kids will love.
This type of breakfast is something you can get the whole family involved in making. My oldest who’s 2 years old loves to help me out if he’s able to in the kitchen and this is something that’s easy enough for him to assist with. He was most helpful with layering the ingredients into the centre of each square. That was the job I assigned him and he watched as I finished rolling them and seasoning.
I opted to keep it very simple and used basic ingredients. By using staple breakfast ingredients, and foods my little man sees on a daily basis it made him at ease to dig in and enjoy. It really is nothing fancy except that its all rolled up into crescent dough. Probably the secret to getting kids to eat anything is to put it in crescent rolls. The warm, gooey fresh baked bread type taste makes everything taste 10x better. Especially when you break it open you can see the wonderful gooey filling on the inside and the dough pull apart beautifully. It was it super appetizing I find and that much more satisfying.
These might look fancy and complicated but trust me they are quite the opposite. I love that you can just put pretty much anything inside one of these or wrap it around something and it will turn out delicious. I find crescent dough to be quite handy to have on hand when you want to whip up something quick as a snack or quick bite for kids. They will gobble it up quickly and its perfect to sneak in some veggies.
Since these are for breakfast, I used eggs, cheese because scrambled eggs are just way better with it, spinach, slice of tomato and some caramelized onions. Everything is interchangeable. You can use what you have on hand, add some bacon, ham or prosciutto, it doesn’t have to be this exact filling. Think anything you might put into a quiche and use that. This is a great vessel to use up some fridge scraps if you’ve got little bits of vegetables kicking around or a bit of spinach you need to use up.
To make these, all I did was pop open the container and rolled out the dough. Roll it out a bit with a rolling pin to make sure its nice and even and all the seams are tight. Cut it in half to create 2 even rectangles. Next is to pile all the filling into the centre and bring one side over the filling and roll it like a log. Pinch the ends shut and brush it with a beaten egg and a splash of milk, sprinkle overtop some everything bagel spice and bake it in the oven according to the directions on the tin. The inside will be super hot so I like to let them cool before digging in, especially if the little ones will be eating them right away. These are best enjoyed fresh but if you are planning on making some extras, they should be cooked and cooled before storing in the refrigerator. I recommend however, to just have the ingredients ready and keep those store in the refrigerator and them just pulling out a package of crescent dough and assembling that day as the ingredients will keep much better themselves separately then the entire pastry.
This recipe calls for 2 tins of crescent roll dough which in total makes 4 pastries. Be sure to double up the recipe if making a large batch or serving a lot of people.
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