Crescent Breakfast Squares
Here are my new favorite! Crescent Breakfast Squares. They are crescent dough stuffed with deli ham, sliced cheddar, and eggs, then baked until cooked through and cheese is melty. Cut into squares, and they’re ready to serve. Packed with flavors and fun to eat, they get my kids hooked from the moment they’re served. They even love having these for snack and brunch. Let’s check them out!
Crescent Breakfast SquaresCourse: Breakfast, Brunch, SnacksCuisine: AmericanDifficulty: Easy
If you are finding something good and impressive for breakfast, these crescent breakfast squares are the way to go.
2 cans crescent dough
1/2 lb. deli ham, sliced
1/4 c. finely chopped chives
12 slices cheddar
12 large eggs
1 tsp. poppy seeds
1 tsp. sesame seeds
1/4 c. milk
3 tbsp. butter, divided
Freshly ground black pepper
1 tsp. minced onion
1 tsp. dried garlic
Flaky sea salt
- Preheat oven to 375° and spray a baking sheet with cooking spray. Add eggs and milk to a large bowl, whisk to combine.
- Melt 1 tablespoon butter in a large nonstick pan over medium heat. Reduce heat to low and add egg mixture. Cook, stirring often with a spatula, until eggs are just set. Season with salt and pepper and remove from heat.
- Unroll one can of crescents onto greased baking sheet and pinch seams together so it’s a solid layer of pastry without gaps.
- Top with a layer of ham, followed by scrambled eggs, chives, and cheese. Unroll second crescent dough and place on top of cheese. Pinch together crescent sheets to seal.
- Melt remaining butter in microwave. Brush melted butter on top of crescent dough then sprinkle with poppy seeds, sesame seeds, minced onion, and dried garlic. Season with flaky sea salt.
- Bake until crescent dough is golden and cooked through, about 25 to 30 minutes. (If the crescent dough is browning too quickly, cover with foil.)
- Let cool for at least 15 minutes. Cut into squares and serve.