This breakfast ring is the perfect way to kick off the morning! Fluffy eggs are mixed with peppers and cheese than wrapped up with bacon and crescent rolls. This is a basic recipe that you could easily switch up the ingredients to what you have on hand. I’d love to try a greek version with feta, spinach and ground sausage. Another option would be use leftover ham from your Easter dinner in place of the bacon. The possibilities are endless with this simple recipe!
8 oz can crescent rolls
8 slices of cooked bacon (I used turkey bacon)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
5 eggs
1 cup shredded cheddar cheese
salt and pepper to taste
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, beat the eggs and mix in the diced peppers. Season with salt and pepper. Transfer to a skillet and cook until they’re scrambled.
On the parchment paper, layout out the crescent rolls in a star pattern. The wider part of the rolls should form a circle in the center of your baking sheet. Lay a slice of bacon on each roll and sprinkle half the cheese around the ring. Top with the scrambled eggs and the remaining cheese. Fold the bacon and rolls over the scrambled eggs and tuck on the inside the ring. Brush the top with an egg wash if desired. Bake for 20 minutes or until the rolls are a golden brown. Slice to serve.
Source: Jo Cooks
Join Us, Pull up a Chair 