Breakfast Crescent Ring
A delicious breakfast ideas, wrapping bacon, egg, cheese, peppers & onions in refrigerated crescent roll dough for a fun morning or dinner recipe.
Equipment
- large skillet
- 2 sheet pans
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 8 pieces bacon, cooked until crisp and drained
- 1/4 cup shredded cheddar cheese, extra
Scrambled eggs
- 1 medium bell pepper (any color), diced
- 1/4 yellow onion, diced
- 2 TBS butter
- 6 large eggs
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup shredded cheddar cheese
Egg Wash
- 1 egg
- 1 TBS water
Instructions
- In a large skillet over medium high heat, melt butter. Add in diced peppers & onions and saute until softened.
- In a medium bowl whisk together eggs, milk, salt, pepper, garlic powder, onion powder. Pour mixture into the cooked peppers and onions. Cook eggs until soft set. Turn off burner.
- On a large sheet pan covered with parchment paper, lay out crescent roll triangles to create a circle with large ends towards the center and the tips towards the outside of pan. (Should look like a sunshine.)
- Lay a piece of cooked bacon on each triangle longways from tip to inner edge.
- Top each piece of bacon with TBS of cheese. (This will be towards the inner edge.)
- Spoon egg mixture all around the crescents inner edge. Take the tips of each crescents and pull over the eggs. (Break the bacon as you do this step.)
- Whisk together 1 egg and 1 TBS water. Brush egg wash onto the tops of each crescent.
- Bake in preheated 375 degree oven for 15-18 minutes until golden brown and crescents are cooked through.