Change up your breakfast routine with this stunning breakfast crescent ring filled with bacon, eggs, bell peppers, and cheese. You can substitute sausage for the bacon if you like.
Breakfast Crescent Ring
Change up your breakfast routine with this stunning breakfast crescent ring filled with bacon, eggs, bell peppers, and cheese. You can substitute sausage for the bacon if you like.
Ingredients
- 8- ounce package refrigerated crescent roll dough
- 4 slices bacon
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 4 large eggs
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Cheddar cheese
- chopped fresh chives
Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Unroll and separate crescent roll dough. Arrange the dough pieces in a circle on the prepared baking sheet with the short ends toward the center and the edges overlapping, leaving a 4-inch opening in the center to form a sun shape. Press the dough gently where it overlaps to seal.
- Cut each bacon strip in half crosswise. Cook in a large skillet over medium heat until crisp, but still bendable, about 8 minutes. Drain on paper towels. Drain all but 1 tablespoon grease from the skillet.
- Cook pepper and onion in the skillet over medium heat until softened, 3 to 4 minutes.
- Beat together eggs, water, salt, and pepper in a small bowl.
- Add egg mixture to the skillet. Reduce heat to medium-low. When the edges are set, lift and fold with a spatula so the uncooked egg portion flows underneath. Continue cooking, lifting and folding until the eggs are set but still shiny, 2 to 3 minutes. Remove from skillet.
- Place a bacon strip on each crescent point. Add half of the cheese to the ring, around the opening, top with the scrambled eggs, and the remaining cheese.
- Take each crescent point, lift over the filling, and tuck under the bottom.
- Bake in the preheated oven until golden, 20 minutes. Garnish with chives.
