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.
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.