Ingredients
For the Crescent Crust
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning (optional)
- ¼ teaspoon garlic powder
For the Egg Filling
- 8 large eggs
- ½ cup whole milk or half-and-half
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Breakfast Toppings
- 6 slices cooked bacon, crumbled
or - 1 cup cooked breakfast sausage
- 1 cup baby spinach, chopped
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, diced
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh chives, chopped
Optional Additions
- Mushrooms, sautéed
- Roasted red peppers
- Asparagus pieces
- Feta cheese
- Goat cheese
- Avocado slices
- Fresh basil
- Hot sauce
- Salsa
Equipment
- 9×13-inch baking dish or 10-inch tart pan
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Parchment paper (optional)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish or tart pan.
Step 2: Make the Crescent Crust
Unroll the crescent roll dough and separate it into sheets.
Press the dough into the bottom and slightly up the sides of the prepared pan, pinching seams together to create an even crust.
Brush the dough with melted butter.
Sprinkle with garlic powder and Italian seasoning if using.
Bake the crust for 8–10 minutes until lightly golden.
Step 3: Prepare the Filling
In a large bowl, whisk together:
- Eggs
- Milk
- Salt
- Pepper
- Smoked paprika
- Dijon mustard
Whisk until smooth.
Stir in the cheddar and mozzarella cheese.
Step 4: Add the Breakfast Ingredients
Sprinkle the cooked bacon or sausage evenly over the partially baked crescent crust.
Add:
- Spinach
- Bell pepper
- Tomatoes
- Onion
Pour the egg mixture evenly over the toppings.
Sprinkle extra cheese on top if desired.
Step 5: Bake the Tart
Bake for 25–30 minutes, or until:
- The eggs are set in the center
- The cheese is melted and golden
- The crust is crisp and flaky
If the top browns too quickly, cover loosely with foil during the final minutes of baking.
Step 6: Rest and Serve
Let the tart rest for 5–10 minutes before slicing.
Garnish with fresh chives, herbs, or a drizzle of hot sauce.
Cut into squares or wedges and serve warm.
Tips for the Best Crescent Breakfast Tart
- Pre-baking the crescent crust prevents it from becoming soggy.
- Drain watery vegetables like spinach and mushrooms before adding.
- Use freshly shredded cheese for the smoothest melt.
- Let the tart rest before slicing for cleaner pieces.
- Add fresh herbs after baking for the best flavor.
- Prepare the filling ingredients the night before for faster assembly.
Variations
Ham and Cheese Crescent Breakfast Tart
Replace bacon or sausage with diced ham and use Swiss cheese for a classic combination.
Mediterranean Breakfast Tart
Add spinach, feta, roasted red peppers, olives, and fresh herbs.
Garden Vegetable Tart
Use zucchini, mushrooms, asparagus, spinach, and goat cheese.
Southwest Crescent Tart
Add cooked chorizo, black beans, corn, jalapeños, pepper jack cheese, and salsa.
Smoked Salmon Breakfast Tart
Add smoked salmon, cream cheese, dill, capers, and thinly sliced onions after baking.
Make-Ahead Instructions
To prepare ahead:
- Bake the crescent crust and cool completely.
- Prepare the egg mixture and refrigerate separately.
- Assemble just before baking.
For overnight preparation, assemble the tart, cover tightly, and refrigerate for up to 12 hours. Bake fresh in the morning, adding an extra 5–10 minutes if needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in a 350°F (175°C) oven for 8–10 minutes or microwave for 45–60 seconds.
Freeze individual slices wrapped tightly for up to 2 months. Thaw overnight before reheating.
Nutrition (Approximate Per Serving)
- Calories: 360
- Carbohydrates: 22g
- Protein: 19g
- Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 230mg
- Fiber: 1g
- Sugar: 4g
- Sodium: 680mg
- Calcium: 25% DV
- Iron: 10% DV
Frequently Asked Questions
Can I use puff pastry instead of crescent dough?
Yes. Puff pastry creates an even flakier, more delicate crust. Bake it slightly before adding the filling for the best texture.
Can I make this without meat?
Absolutely. Replace bacon or sausage with extra vegetables, beans, or cheese.
Why is my breakfast tart watery?
Watery vegetables are usually the cause. Cook spinach, mushrooms, and zucchini first to remove excess moisture.
Can I use egg whites instead of whole eggs?
Yes. Replace some or all of the eggs with egg whites for a lighter version.
Final Thoughts
This Crescent Breakfast Tart is a simple yet impressive recipe that turns everyday breakfast ingredients into a beautiful brunch dish. The buttery crescent crust, fluffy egg filling, melted cheese, and flavorful toppings create the perfect balance of comfort and elegance. Whether served for a holiday gathering or a relaxed weekend morning, this easy tart is guaranteed to be a crowd favorite.
