Description
A delightful Crescent Breakfast Ring featuring flaky crescent rolls filled with scrambled eggs, crispy bacon, colorful bell peppers, and melted cheddar cheese. Perfect for a savory breakfast or brunch to share.
Ingredients
Scale
Egg Mixture
- 5 large eggs
- ½ medium red bell pepper, chopped
- ½ medium green bell pepper, chopped
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Additional Ingredients
- 8 slices bacon, fried
- 8 ounce crescent rolls (refrigerated, 1 can, 8 oz Pillsbury crescents)
- 1 cup cheddar cheese, shredded
- 1 large egg (for egg wash, optional)
Instructions
- Preheat oven: Preheat your oven to 375℉ to get it ready for baking the breakfast ring.
- Cook fillings: In a bowl, beat the 5 eggs with chopped red and green bell peppers, salt, and pepper. Using a skillet (preferably the same one used for frying bacon after draining the grease), scramble the eggs until just set and still soft.
- Arrange crescent dough: Lay out the crescent rolls on a parchment-lined baking sheet in a star shape as shown in the reference, ensuring the points overlap slightly to create a ring.
- Add fillings: Place one slice of fried bacon on each crescent. Sprinkle half of the shredded cheddar cheese around the ring on top of the dough base, then spread the scrambled eggs over the cheese. Top with the remaining cheese evenly.
- Fold dough over: Carefully fold the crescent points over the filling towards the center, covering the fillings. If desired, brush the entire ring lightly with the beaten egg wash to achieve a golden brown crust.
- Bake: Transfer the parchment paper with the assembled ring onto a large baking sheet. Bake in the preheated oven for 20 minutes or until the crescents are fully cooked and golden brown.
- Serve: Garnish with fresh parsley if preferred and serve warm for the best flaky texture and melty cheese experience.
Notes
- Keep the crescent dough cold to make unrolling and shaping easier; take out just before assembling.
- Cook fillings completely before assembling to avoid soggy dough.
- Scramble eggs until just set to prevent overcooking; they will finish cooking in the oven.
- You can customize fillings with different cheeses, cooked vegetables, or meats but avoid overloading to ensure even baking.
- Assemble the ring ahead of time and refrigerate covered overnight; bake fresh in the morning.
- Best served warm for flaky dough and perfectly melted cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 210 mg
