Description

A savory, flaky, cheese-filled breakfast hack using store-bought crescent roll dough and eggs. Perfect for busy mornings, these portable pop tarts are quick to make and delicious.

Ingredients

Scale

1 can (8 oz) refrigerated crescent roll dough
2 large eggs
1/2 cup shredded cheddar cheese
2 tablespoons milk
1 pinch salt
1 pinch black pepper
1 tablespoon melted butter (optional, for brushing)
1 teaspoon everything bagel seasoning (optional)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, whisk eggs, milk, salt, and pepper until uniform. Stir in shredded cheese.
Unroll crescent dough onto a clean surface. Press seams together firmly.
Spoon half of the egg mixture onto one half of each dough rectangle, leaving a border around the edges.
Fold the empty half of the dough over the filling to create a half-moon shape.
Press edges firmly with fingers, then crimp with a fork to seal. Brush tops with melted butter and sprinkle with everything bagel seasoning if desired.
Bake for 10-12 minutes until dough is golden brown and puffed up.
Cool on the pan for 2 minutes before serving.

Notes

Do not overfill the pastries to prevent leaking. Ensure the dough is cold for a flakier crust. These can be frozen after baking and reheated in the oven or air fryer to restore crispiness. For a gluten-free option, use gluten-free crescent dough or puff pastry.

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 pop tart (made fro
Calories: 250300
Sugar: 2
Sodium: 400
Fat: 15
Saturated Fat: 7
Carbohydrates: 20
Fiber: 1
Protein: 10

Keywords: breakfast hack, cheesy egg pop tarts, crescent roll recipes, quick breakfast, easy morning meal, savory pastry, high protein breakfast