Breakfast Tarts

By Ariel

I realized the other day that I havn't writen a post featuring cresent rolls in a over a year.  I don't even know who I am anymore.  Anyway, this is a throwback twist to my bacon tarts I blogged a million years ago. 

Behold:

These are super simple and very little "recipe" is involved.  One roll of cresent rolls, pop each cresent into the tin and bake on the recommended heat for about 5 minutes, just enough to "toughen" up the cresent.  This is mostly so the bottom of the cresent cooks after you put in the filling.

As for the filling...I scrambled up two eggs and threw in a handful of diced onion, some chopped up sausage, bacon, tomato, and mozerella.  You want this mix cooked, then spoon into the partially cooked cresent roll cups. 

Finish cooking until the cresent rolls start browing up nicely, and you couls also throw some sharp cheddar on top for an extra cheese fix. 

A tube of cresent rolls was WAY too much for two people (What? Our eyes are bigger than our stomachs.) The good news is these reheat surprisingly well.  These would be great for a breakfast brunch or holiday morning, maybe a tad too rich for a day to day breakfast!

What special breakfast treats have you made lately?

Comments

[Jen L.]

Have you done the thing where you wrap Nutella in a crescent roll, sprinkle it with cinnamon sugar and bake it? Because that will change your life a little. That has almost replaced pancakes on the weekends at our house!