This croissant breakfast wrap is eggs, cheese and ham all wrapped up and baked in golden ready-made crescent rolls.
There are some things that we all know are hereditary and literally ingrained in our DNA: eye color, height, big feet, and apple shapes. Then there are those things that are in the sense that we saw our grandparents do, and then our parents and therefore we are without a doubt expected and compelled to imitate.
My parents were the ultimate hosts. As far back as I can remember, our house was the party house. Holidays, long weekends, the casual barbecue. Neighbors and friends flocked to our home, ideally designed for the best kind of party; mom working all kinds of magic in the kitchen while Baba tended bar on the patio, conversation flowing in and out of the house through open doors and window, laughter emanating from everywhere. It was a really fun way to grown up and thanks to their glowing example, I find myself being the Monica Gellar of my friend group.
One of Mom’s easy go-to breakfasts (and one of our favorites) for as long as I can remember is this croissant breakfast wrap. She claims that despite numerous incarnations over the past few years as Pillsbury caters to the semi-homemade, it was her original invention over 30 years ago, and given what I know about my mom’s ingenuity in the kitchen, I can’t begrudge her that self-appointed honor.
This, it’s an easy one, and can be eaten hot from the oven or sit on the table for hours as residents and guests emerge from sleep one by one at varied hours of the morning. It’s really good either way or even wrapped up for an on-the-go or this season’s kegs & eggs tailgate. The variations are endless, only inhibited by your imagination. No doubt, it will become your go-to hostess breakfast as well.
Just be sure to make more than one.
- 1 roll refrigerator crescent rolls
- 5 slices deli honey ham
- 5 slices deli pepper jack cheese
- 7 eggs, scrambled
- Salsa or ketchup, to serve
- Preheat the oven to 350F.
- On a parchment lined cookie sheet, unroll one package of crescent rolls and spread it out into a rectangular sheet.
- Place five slices of the ham in a single layer down the center of the rectangle. Repeat with 5 slices of the cheese. Finally, top with half of the scrambled eggs.
- Fold both the top and bottom crescent sheet over the center to meet in the middle and pinch together to seal. Roll the crescent log so that it ends up seam-side down.
- Bake until golden brown, about 15-18 minutes. Rest 5 minutes before slicing. Serve warm or cold.
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Written after the draft.