Crescent Breakfast Tart

Breakfast doesn’t get much better than flaky, buttery Pillsbury™ crescents filled with eggs, bacon and lots of flavor!

Preheat oven to 400°F. Open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough right down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams.

Fold up the edges of the dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Sprinkle with a bit of Parmesan and a smidgen of salt and pepper.

Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese, and additional salt and pepper if desired.

1 can crescent dough
6 eggs
2/3 c. Monterey Jack
4 slices cooked bacon
kosher salt
Freshly ground black pepper
1 tbsp. Chopped chives, for garnish


  1. Preheat oven to 400°. Line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together.
  2. Fold edges of dough in to create a crust. Crack eggs onto crescent dough and sprinkle with cheese. Place bacon on top and season all over with salt and pepper.
  3. Carefully transfer baking sheet to oven and bake until crust is golden and egg whites are set, 10 to 15 minutes.
  4. Garnish with chives. Slice into squares and serve warm.