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Spinach and Feta Stuffed Breakfast Crescents
Ingredients
- 1 can crescent roll dough (like Pillsbury)
- 6 eggs
- 1/3 cup half-and-half
- Salt, pepper and garlic powder, to taste
- 3 cups fresh spinach
- 1 cup feta cheese crumbles
Instructions
*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.
Details
Prep time: Cook time: Total time: Yield: Makes 8 Rolls