Crescent Breakfast Tart

Ingredients

• 1 can (8 oz) refrigerated crescent roll dough
• 6 large eggs
• ¼ cup milk
• ⅔ cup shredded Monterey Jack cheese (or cheddar)
• 4 strips bacon, cooked and crumbled
• 2 tbsp sliced green onions
• Salt and black pepper to taste

Instructions

1. Preheat oven — Heat oven to 400°F. Line a baking sheet with parchment paper.
2. Form the tart shell — Unroll crescent dough onto the baking sheet. Pinch the seams together to form one solid rectangle. Fold the edges up about ½ inch all around to form a border crust.
3. Pre-bake the crust — Bake the empty crust for 5 minutes until just starting to puff.
4. Scramble the eggs — Whisk eggs with milk, salt, and pepper. Scramble in a buttered skillet over medium-low heat, removing from heat when still slightly underdone.
5. Assemble — Spread scrambled eggs over the pre-baked crust. Top with shredded cheese, crumbled bacon, and green onions.
6. Bake — Return to oven and bake 10–12 minutes until crust is golden and cheese is melted and bubbly.
7. Slice and serve — Cut into squares and serve hot.

Notes

• Variations — Swap bacon for cooked breakfast sausage or diced ham. Add diced bell peppers or mushrooms for extra vegetables.
• Flakier crust — Crescent dough can be replaced with puff pastry for a flakier result.
• Leftovers — Reheat well in a toaster oven at 350°F for 5 minutes.

Nutrition (per serving)

Tags: #recipe #breakfast #brunch #crescent #eggs #quickbreakfast