I am one of those people that could eat breakfast food all day long. I seriously think the invention of brunch is genius {who’s with me ?}. And besides being an obvious lover of all things bacon, I simply adore eggs. So when my friend Molly shared this Pillsbury recipe with me, my mouth started watering at just the name– Cheesy Egg and Bacon Breakfast Wreath — and I knew I had to- no needed to – make this delicious creation. And what’s better than cooking with like minded foodie friends, right? So I went over to Molly’s, our girl’s had a play date, and we got cookin’ {and later eatin’!}.

Print Recipe

Cheesy Egg and Bacon Breakfast Wreath

Ingredients

4 slices bacon cut in half crosswise
1/3 cup plus 1 tbsp milk
4 eggs slightly beaten
salt and pepper to taste
1 can Pillsbury crescent dinner rolls
1 cup shredded mixed blend cheese
1/4 cup chopped red bell pepper
Salsa served on the side

Instructions

Heat oven to 375 degrees.
Line a cookie sheet with a Silpat or parchment paper.
In a large skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once.
Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
In a medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with a whisk until well mixed.
Stir in bell pepper.
Pour egg mixture into skillet.
Cook 5 to 6 minutes or until eggs are scrambled and thickened throughout but still moist.
Unroll dough; separate into 8 triangles.
On lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in a star shape and leaving 4 inch round circle open in center.
Crescent dough points may hang over edge of cookie sheet.
Press overlapping dough to flatten.
Place bacon on each of the triangles.
Sprinkle 1/3 cup of the cheese into widest part of the dough.
Spoon eggs over the cheese.
Sprinkle with 1/3 cup of the cheese.
Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible).
Carefully brush dough with remaining 1 tbsp milk; sprinkle with remaining 1/3 cup of cheese.
Bake 20-25 minutes or until deep golden brown.
Cool slightly, cut into slices and serve with salsa.

Notes

Recipe from Pillsbury.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

Cook bacon until cooked but not crunchy crispy. Drain. Cut each piece in half.

Leave a couple tsps of bacon grease in skillet.

Add beaten eggs, 1/3 cup milk, diced bell pepper, and salt and pepper to the warm skillet.

Gently scramble eggs for a few minutes over medium. Remove from heat.

Do you love Crescent dough as much as me? This stuff is awesome to make last minute, super fast appetizers and desserts. Peanut butter and Chocolate chips are a to die for dessert combo!