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.

PREP AND ASSEMBLE 

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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Print Recipe

Savoury Breakfast Pastries

Soft scrambled eggs combined with jammy caramelized onions, American cheese, spinach and 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 great for grab and go and freezer friendly.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Breakfast

Cuisine: canadian

Keyword: breakfast, crescent roll, easy, pastry, quick, ranchers eggs

Servings: 4

Ingredients

• 2 tubes original crescent dough
• 5 eggs scrambled
• 1 large white onion thinly sliced
• 2 tbsp butter
• American cheese, slices
• fresh spinach
• 1 tomato, thinly sliced
• beaten egg for egg wash
• everything but the bagel seasoning

serve it with

• chipotle aioli

Instructions

• In a hot skillet, melt the butter. Add the onions and cook down until caramelized and jammy for about 40 minutes over medium-low heat. Stirring occasionally. Remove and set aside once done.
• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
• Make the scrambled eggs in a pre-heated skillet. To the skillet add a drizzle of oil, pour in the whisked eggs. Scramble using a rubber spatula and pushing the outer edges of the cooked eggs to the centre of the pan and pulling the runny eggs to the outsides. Be sure not to over work the eggs, let them sit and cook on low in the pan undisturbed as much as you can.
• Pop the crescent roll dough open according to directions. Roll out and press the seams together to seal tightly. Cut into 2 even halves.
• Layer each square with 1 slice of American cheese, pile spinach into the centre, spoonful of caramelized onions, slice of tomato and scrambled eggs. Season with salt and pepper and roll tightly into a log.
• Transfer to the baking tray ensure to leave space in between. Brush the outside with the beaten egg, season with everything but the bagel and place in the oven to bake until puffed and golden for about 12 minutes.
• Once golden, remove from the oven, transfer to a wire rack and allow to cool for 3-5 minutes. Serve with chipotle aioli and enjoy!

Notes

Refrigerate: If making a double batch, simply cool completely on the rack once cooked before transfer to the refrigerator. Store in an airtight container and microwave once ready to eat. Keeps for 2 days. 

*recommend to keep individual ingredients ready and store in the fridge. i.e. scrambled eggs and caramelized onions. And simply rolling out the dough and assembling same day.