For someone whose favorite meal is decidedly not breakfast, I seem to share a lot of breakfast food posts on here. Maybe because breakfast foods tend to be a little easier and I’m all about easy recipes. Today I’m sharing a bacon & egg breakfast pastry. I got the idea from Pinterest a long time ago and I think on there I saw posts calling it a “bacon and egg crescent square” because it uses crescent roll dough, but I decided not to call it that for 2 reasons. 1) I split my crescent roll dough in half because the squares were too big of a serving for me so the shape is more rectangular. 2) I think it’s a little misleading to call it a crescent when it’s not in the shape of a crescent?
Some recipes I saw said to just crack the raw egg right on top of the crescent roll dough and it would cook in the oven all together. But after my galette that I made where the egg was a bit undercooked, I decided to partially cook the egg ahead of time to ensure that it was cooked after coming out of the oven. Same went for the bacon. I half cooked it in the microwave ahead of time.
I also saw some recipes use 2 eggs per serving but that’s just too much for me! Plus, my “crescents” were rectangles instead of squares so I was working with a little less surface area than other recipes.
After seasoning with salt and pepper I popped the tray in the oven until the crescent roll dough was cooked and by that time the egg and bacon was completely done.
Delicious breakfast and not difficult either! There are a few steps and some things you need to cook separately if you want it thoroughly cooked like I do, but none of the steps are difficult. I love the look and taste of the end result!