Go Back

All-In-One Breakfast Tart

Delicious maple sausage with eggs baked to perfection on top of a soft, buttery croissant dough topped with a maple sriracha sauce. 
Print Recipe Pin Recipe
Servings 2 People

Ingredients
  

Maple Sriracha Syrup

  • 1 TBSP 100% Pure Maple Syrup
  • 1/2 TSP Sriracha Sauce

Breakfast Tart/Toppings

  • 1 Package Pillsbury Original Crescent Dough Sheet If you can't find the sheets, you can always use the crescent rolls and pinch together the perforated lines
  • 2 Sausage Patties, cooked and crumbled I used Morning Star Farms brand which is plant based sausage, but you can use whatever type of sausage you'd like.
  • 4 Eggs

Instructions
 

  • Preheat your oven to 400 degrees.
  • Prepare your maple sriracha syrup. Mix maple syrup and sriracha together in small bowl until well combined. Set aside.
  • Line a large baking sheet with parchment paper or non stick cooking spray.
  • Lay out dough sheet, and fold up the dough along the entire border to create a wall so the eggs dont run off the sides.
  • drop your eggs on top of dough, one by one.
  • Sprinkle the cooked and crumbled sausage on top of eggs evenly.
  • Bake in preheated oven for about 12-15 minutes. If you like your eggs runny, lessen the time to around 10-12 minutes. I like my eggs to be solid, which took about 15 minutes.
  • Give the pan a little shake to see how much your eggs are jiggling. Take tart out of oven when done, and immediately drizzle your sriracha syrup on top evenly. Garnish with parsley (optional).
  • Enjoy!!!