Prep: 15 mins Cook: 20 mins Total: 35 mins Author: Joanna Cismaru Serves: 8
▢1/2 red bell pepper chopped
▢1/2 green bell pepper chopped
▢1/4 teaspoon salt or to taste
▢1/4 teaspoon pepper or to taste
▢8 slices bacon fried
▢8 ounce crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
▢1 cup cheddar cheese shredded
▢1 egg for egg wash, optional
Preheat oven to 375 F degrees.
In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they’re scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden color.
Bake for 20 minutes or until the crescents are cooked and golden brown.
Garnish with parsley, if preferred. Serve warm.
Make ahead: This can be prepared the night before and refrigerated until ready to bake.
Note: To make it easier to unroll the crescent rolls, do not take the tube out of the fridge until ready to use.