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Egg & Veggie Crescents

Crescent rolls filled with eggs and veggies

Course Breakfast
Cuisine American
Keyword Eggs
Prep Time 5 minutes
Cook Time 10 minutes
Servings 5 People
Calories 187 kcal


  • 1 Can Crescent rolls
  • 1/2 Sweet onion
  • 1/2 Carton Sliced mushrooms
  • 3 Handfuls Organic spinach leaves
  • 2 tbsp Butter
  • 4 Eggs
  • 2 Tbsp Heavy whipping cream
  • 1 Cup Queso Quesadilla cheese, grated


  1. Bake the crescent rolls according to the package directions, about 10-12 minutes.

  2. Chop the onions and mushrooms in small chunks.

  3. Add the onions, mushrooms, and three handfuls of spinach into an iron skillet with the butter.

  4. Cook until the onions look translucent and the other veggies are tender.

  5. Beat the eggs.

  6. Mix the cream with the eggs.

  7. Add the egg mixture with the veggies and stir.

  8. When the eggs have been softly scrambled and are done, turn the burner off.

  9. Mix the cheese into the egg and veggie mixture.

  10. Put a spoonful of the egg and veggie mixture into the crescent rolls, or butter the rolls and serve along with the egg and cheese mixture.