Sausage and Egg Breakfast Pastries

Sausage and Egg Breakfast Pastries

These individual savory breakfast tarts are easy to customize and even easier to make in large batches, great for brunch or indulgent breakfasts.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 tarts


  • 2 cans crescent rolls (8 oz each)
  • 8 eggs
  • 2 links breakfast sausage, thinly sliced (Or use chorizo for an extra kick!)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley


  • Preheat oven to 400 F and line a baking sheet with parchment paper.
  • Unroll the crescent dough into sheets, then split into rectangles instead of triangles. Each rectangle will be made of two triangles, so each can will give you four pastries.
  • Fold over about 1/4 to 1/2 inch of dough around the edges, then place a sausage slice in each corner. Crack an egg in the center of each pastry, then top with a sprinkle of Parmesan cheese.
  • Bake until the edges of the dough are golden and the eggs are cooked to your preference, about 10 to 12 minutes.
  • Garnish with parsley and serve!