These are one of my absolute favorite things to make for parties, the kids, or just on a regular weekend morning. They are easy, have endless variations, and pretty much appeal to everyone. Also they are pretty cheap and feed a lot of people. I made them last summer for Alice's Baby Shower Brunch and they were a big hit, I also make them on Sunday and freeze some and they are great for handing to the kids in the stroller when Chanel and I go for our morning runs.
All it takes is one (or two or three) tube of crescent roll dough, eggs, cheese, a veggie and you are set to go. The spinach and feta variety are my favorite: sometimes there is added sun-dried tomatoes. Aaron likes to make them more reminiscent of a Kolache - eggs, cheese and bacon or jalapeno sausage. Just chop up your fillings (spinach and tomato), whisk your eggs with a bit of half-and-half and then make a scramble. Toss the cheese in at the very end so it melts, but doesn't burn.
Heat up your oven and get out a baking sheet. Lay out the dough on your baking sheet and decide what route you want to go: You can use two pieces and make a pop-tart type pastry, you can just place some on top and roll it up like a crescent, you can even just bundle one together and make a little ball. I think the crescents present the best, you can see the filling poking through the sides and they look pretty all stacked up on a plate together. On the other hand though, for the kiddos, its nice to have everything contained so the pop-tart style might be a little less messy.
Spinach and Feta Stuffed Breakfast Crescents
Ingredients:
Makes 8 Rolls
- 1 can of crescent roll dough
- 6 eggs
- 1/3 cup half-and-half*
- Salt, pepper and garlic powder, to taste
- 3 cups fresh spinach
- 1 cup feta cheese crumbles
*I like to use half-and-half or heavy cream when I make scrambled eggs because it gives the scramble a little more volume than just eggs or eggs and water. However, I don't recommend skim milk or even plain milk because the water seems to separate a bit from the mix and they can be drippy (still tasty, but drippy).
Preheat your oven to 350 degrees. Line a baking sheet with parchment or a baking mat, set aside. Chop the spinach and set aside.
In a large mixing bowl, whisk together your eggs, half-and-half, and seasoning. Melt a bit of butter in a frying pan over medium-high heat. Add the spinach and saute for a minute or two. Pour the egg mixture over the spinach and stir, keeping the eggs from burning but allowing them to cook.
Just as the eggs are setting (so there is just about no liquid left), add the feta, stir together until the eggs are just cooked. Remove from the heat and set aside.
Open the can of crescents and pull each triangle apart. Using a spoon, place a large spoonful of the egg filling in a line down the middle of the crescent and then roll it up from the wide end. Place the filled dough on the baking sheet. Repeat with remaining dough.
Bake the crescents in the oven for 5 minutes. Watch them carefully so they do not over brown. Depending on your oven, they may need a little longer, but I would just watch them carefully.