These egg and cheese croissant rolls are so easy, a kid can make them. And if you have kids, I guarantee these'll go fast because they're made up of all the breakfast stuff little ones can't get enough of!
Egg, cheese, croissants. What's not to love?
I made these for an Instagram partnership with cheese company Andrew & Everett, and they were such a big hit over there that I couldn't help but share them here as well. They actually wound up on the company's own blog – if you're big on Tumblr, you can reblog the recipe here!
- 4 eggs, scrambled
- 4 slices American cheese, cut in half diagonally
- 8 small puff pastry triangles (one package)
- Preheat oven to 375 degrees Fahrenheit.
- Place puff pastry triangles on a baking sheet. Top with cheese, then spoon a couple tablespoons of egg onto each.
- Roll to form stuffed crescents.
- Cook for 11 minutes and serve.
I love recipes where I can get the kids involved in the cooking process. Growing up, my sister and I always had gardens and our neighbors had cows and chickens that we cared for. I want my kids to grow up with that tangible awareness of where their food comes from so that they make smart choices about what they put in their body. The ingredients in our meals should be stuff we can pronounce, stuff where we can look back to the source and be confident that it's wholesome and nutritious.
Three-ingredient recipes and healthy finger foods are a great place to start for kids because the effort is low and the payoff is BIG when they get to enjoy the fruit of their labor within about ten minutes!
What's your favorite quick and easy breakfast?