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Baked Toad in a Hole Breakfast Sandwiches

Fancy toad in a hole breakfast sandwiches using crescent roll dough, pesto, prosciutto, cheese, and fresh spinach. All baked in the oven which means little clean up!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 Sandwiches

Ingredients

  • 2 Tubes Crescent Roll Dough
  • 1 Heaping Tablespoon Pre-made Pesto
  • 12 Slices Prosciutto
  • 6 Eggs
  • Salt and Pepper
  • 1 Cup Shredded Cabot Horseradish Cheddar Cheese
  • 2 Cups Fresh Baby Spinach

Instructions

  1. Preheat oven to the temperature specified on the tub of crescent roll dough. Mine said 375 so that is what we will go with for this recipe. Spray two large baking sheets with cooking spray or line with parchment paper. Line another baking sheet with foil.
  2. Arrange the prosciutto on the foil-lined baking sheet. Bake in the oven for 10 minutes until crispy. Allow to cool and then pat off excess fat with a paper towel.
  3. While the prosciutto bakes, arrange all the crescents into a tall rectangle stack. Flour the rolling pin and top of the dough too. Roll the dough out into a large 9x13 inch rectangle. Do the same with the other tube. Place the rolled out dough on to prepared pans.
  4. Spread pesto over one rolled out tube of crescent roll dough.
  5. Use a drinking glass to cut out 6 holes for the eggs in the other rolled out piece of dough. Crack an egg into each hole. Sprinkle the tops with salt and pepper.
  6. Bake both sheets for 10-12 minutes until the edges are golden and the eggs are opaque.
  7. Sprinkle the pesto half with shredded cheese and top with spinach.
  8. Cut each cooked crescent roll dough half into 6 equal pieces. The sandwiches don't have to line up exactly.
  9. Top each of the spinach pieces with two pieces of prosciutto and then cover with the top slice containing the egg.