Yet another recipe that indulges my passionate love for croissants. This time, instead of going the sweet route, I decided to try a more savory breakfast recipe that didn't use the classic croissant shape. Jeremy was a huge fan of these and, let's be honest, the presentation all in itself is delicious enough to look at.
Cream Cheese + Egg Croissant Squares
1 Tube Pillsbury™ refrigerated crescent rolls
1 Fresh Vine Tomato
2 Large Eggs
Handful of Chopped Broccoli
1/2 Stick of Cream Cheese
Salt and Pepper
Preheat the oven to 400°F. In the meantime, grab a tray and cover it with a sheet of parchment paper.
Open the package of crescent rolls onto the parchment paper and divide it half into two large squares. There's a few perforations in the dough so just patch those up by squeezing the dough back together with your fingers.
Next, fold over each of the edges about 1/2 an inch to create a "crust" to keep all of the ingredients together while everything is baking. Now, this is where you can go a little crazy with the ingredients. This time, I decided to spread a thin layer of cream cheese as a base.
On top of the cream cheese, I cracked a large egg on each of the squares, added a tomato slice and some broccoli, and topped with a generous drizzle of sliced scallions, salt, and pepper. Depending on your taste, feel free to add some bacon slices.
Bake in the oven for 10 minutes (or until the crust is golden brown to your liking). I left it in for 15 minutes so the eggs were cooked a bit more since I'm not the biggest fan of runny eggs.