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.
Course: Breakfast
Cuisine: American
Author: Catherine's Plates
large skillet
2 sheet pans
- 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
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.