Recently we discovered the usage of our muffin tin for making fun crescent roll breakfast bites. There are tons of variations of this recipe, I am listing a few below. I am picky about the brand of crescent rolls I use in order to make it a healthier meal. I like the brand Immaculate crescent rolls which are organic, does not use bleached flour, no artificial flavors, no preservatives and no hydrogenated oils.
- Lay out each cresent roll in the muffin tin openings. My muffin tin holds 12 in total and most packages only give you 8 rolls so I fill the open slots with water to make sure everything bakes evenly.
- Select your fillings. For the breakfast version we add in spinach, onion, pepper, mushroom, scrambled eggs and a little bit of shredded cheese.
- Fold over the ends of the crescent rolls to make them look like muffins.
- Bake at 350 degrees for 10 to 12 minutes. I just watch them until the tops look golden brown. If you fill them to capacity, they do take the full 12 minutes to bake.
- Serve with avocado and chives on the side.
- Top with hot sauce to open those sinuses early in the morning!
- As far as a serving size goes, we tend to eat these on the weekends and I can easily eat 4 of them. They are very filling and makes for a great brunch idea.
Other crescent roll filling variations…
- Veggie snack = Onion, pepper, spinach and mushroom. Serve with salsa or hot sauce on the side.
- Mini pizzas =Little bit of cheese, pizza sauce and your choice of ingredients (onion, pepper, mushroom, etc).
- Dessert = Chopped up granny smith apples and cinnamon. Can serve with caramel sauce.