Bacon Egg & Cheese Wreath

Here is a fun idea for Easter Brunch, that is fairly easy and affordable.
We love Saturdays at home! It means we get to make a “real” breakfast and enjoy it all as a family and when I woke up this morning, I had a craving for a good ole plate of bacon and eggs. Sounds Familiar?

OK, but every now and again we should try something a little different. So i turned to my favorite cookbook, the Pinterest and searched with three criteria: FAST, CHEAP, and YUMMY, and I found lovely bacon, egg, and cheese wrapped in crescent roll dough recipe on Pillsbury web site . It works out great as I have some left over pancetta bacon from the Bacon wrapped Asparagus the other day and rolls of crescents that were screaming, “Make me for breakfast!” This whole thing is really easy. Follow step by step method on the page 2, you’ll see.

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29 thoughts on “Bacon Egg & Cheese Wreath”

Liz May 26, 2014 at 6:22 pm

Family loved this! Wondering if you used a different dough as my crescent roll texture looked nothing like your pictures. Will use different dough next time as only complaint would be Pillsbury dough to sweet. Any suggestions for an alternative?

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Marta December 15, 2014 at 10:06 am

Hi, I just came across your blog via Pinterest! Glad I found you! This was amazing, Although I didn’t use the caraway seeds, however I did use garlic mixed with the oil then sprinkles sesame seeds on top! YUM!!! Thanks so much for the recipe… It has my mind thinking of adding cooked Italian sausage, or maybe those breakfast sausages… either way you have started my creative juices started with this! So Once again Thank YOU!!! I have enjoyed reading about you and wish you all the best for your cozy country cottage… Keep on posting!!

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Dan Post authorDecember 20, 2014 at 12:25 pm

Hi Marta,
I am truly honored by the your lovely comment. This really gives me inspiration to continue with blogging and food photography.

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Julie December 16, 2014 at 3:58 am

This looks amazing. Are the 5 eggs just scrambled first?

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Dan Post authorDecember 20, 2014 at 8:59 am

Thanks Julie,
First you cook the bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. Then remove the bacon on paper towel, and scramble 5 eggs in skillet.
Salt and pepper, to taste.

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1. Steve July 18, 2016 at 11:29 pm
  
  oh. That’s where I went wrong. I was pouring the eggs into/onto the cheese and they were running every which way. I ended up not pouring all of them. Turned out ok with that approach, but needs fewer eggs that way…OR, could do that and have a nice sort of thin egg layer around the edges of the wring, like a sort of halo or something?
  I loved this and the suggestions too for other ways to try it (garlic in olive oil and sesame seeds, and/or different dough in place of the crescents from a tube). Thanks for the idea!
  
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Bren January 28, 2015 at 9:56 pm

It’s what is for dinner tonight! Well, minus the caraway seed, not a fan. I will replace that with maybe basil I grew this summer! also, stone ground old fashioned grits with Amish Butter that we purchased at the farmers market in Asheville, NC and sliced strawberries. I love breakfast foods for supper!

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Maryann Eastman July 16, 2015 at 11:49 am

recipes look good hope you can email them. tks.

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Christina. (Aust) July 24, 2015 at 12:21 pm

I think I would try these with puff. Paste Sheets, cut the way you describe. Will give it a try, they look and sound scrumptious!!!!!!!!!!

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Christina. (Aust) July 24, 2015 at 12:24 pm

I think I will try these with Puff Past ( pastry sheets) cutting the sheets in the same shape you have They look and sound scrumptious. Thanks

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