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?
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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.
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Lay out crescents on a parchment paper-lined cookie sheet as shown below.
Place bacon on each of the triangles.
Top with about 1/3 of the cheese
Carefully spoon eggs over the cheese. Sprinkle the remaining cheese. Fold crescents over (you may have to fold the bacon again to make sure it fits).
Carefully brush dough with 1 tablespoon Olive oil. Sprinkle some caraway seed. Place in oven and bake for 17-20 minutes, or until golden brown.
Not to pat myself on the back or anything, but it turn out SO SO GOOD!
Bacon Egg & Cheese Wreath
Rate this RecipeIngredients
- 4 slices bacon cut in half crosswise
- 1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
- 5 large eggs
- 1 cup shredded Mozzarella cheese You can use Cheddar as well
- Salt and pepper if desired
- caraway seed
- 1 tablespoon Olive oil
Instructions
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
- In large skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside;
- Scramble your eggs in skillet. Salt and pepper, to taste.
- Unroll dough; separate into 8 triangles.
- On parchment-lined cookie sheet, arrange triangles in a star formation
- (the longer sides of each crescent on the inside with the pointed ends pointing out.)
- Place bacon on each of the triangles.
- Sprinkle 1/3 cup of the cheese onto widest part of dough.
- Carefully spoon eggs over cheese.
- Sprinkle remaining cheese.
- Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible).
- Carefully brush dough with 1 tablespoon Olive oil;
- Sprinkle some caraway seed
- Place in oven and bake for 17-20 minutes, or until golden brown. Cool 2 minutes.
- With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter.
- Slice in between each crescent to make 8 individual pieces.
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?
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!!
Hi Marta,
I am truly honored by the your lovely comment. This really gives me inspiration to continue with blogging and food photography.
This looks amazing. Are the 5 eggs just scrambled first?
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.
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!
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!
recipes look good hope you can email them. tks.
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!!!!!!!!!!
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
I would love to receive recipes from your blog, they look wonderfun!
I stumbled across blog thru Pinterest. I am looking forward to seeing the recipes you have.
wold love to receive your receipes
Thank you