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.

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Servings: 2 People

Maple Sriracha Syrup

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

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!!!