Prep Time: 10 minutes
Cook Time: 25 minutes
Pairs with: orange juice, or if you're the brunch-y kind, mimosas.
One (1) package of crescent rolls/croissants
Four (4) to five (5) eggs -- I used five and had a little bit left over
One (1) cup of cheese of your choice, shredded -- I used Yancey's XXX Cheddar, which is extremely sharp and extremely delicious
One (1) tablespoon of green onions, chopped
One (1) tablespoon of sun-dried tomatoes
Preheat oven to 350F degrees.
Scramble the eggs and cook them on the stovetop while oven is preheating.
Lay the croissants out in a star-shaped pattern, with the flat ends facing inward (see photo).
Lay a small layer of cheese down on the croissants.
When the eggs are almost done, spoon them on top of the cheese layer. -- I make sure that the eggs aren't completely done, because you don't want dried eggs from the oven later.
Top off with the last of the cheese.
Fold the pointed edges of the croissant into the center.
Bake for 17-20 minutes, or until dough is golden and baked all the way through.
Slice & enjoy!