Bacon and Egg Breakfast Crescent Ring

Course Breakfast, Main Course

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings servings

Calories 554kcal

Slice bacon into thin strips and set aside.
Beat 10 eggs. Season with salt and pepper. Set aside.
Heat oil over medium heat in a skillet.
Fry bacon. When cook and crispy remove from pan. Set aside.
Saute onion for 2 minutes.
Add garlic and cook until golden.
Toss-in red and green peppers. Cook for 2 minutes.
Pour the egg mixture.
Toss back in the bacon. Add green onions and parsley flakes. Mix well.
Cook until no more liquid egg remains. It is best when eggs stick to each other.
Let it cool down while preparing the crescent roll.
Pre-heat oven to 375 degrees.
Open the crescent roll and unroll dough in a flat surface. Use a pizza cutter to separate each triangle.
Lightly grease the baking sheet with oil or butter.
Use a cookie sheet or a 12 inch pizza pan and lay triangles in a ring with the pointy part facing out and the wide ends overlapping creating a hole in the center. Once you like the layout of the dough, press the overlapping dough to seal it in place. This reminds me of the sun.
On the wide end of the triangle, spoon egg mixture evenly.
Sprinkle cheese over the egg mixture.
Fold the pointy ends of the triangles over the egg mixture and pressing the extra dough around the center of circle. Form a ring with 3 inches diameter hole in the center.
Brush dough with egg wash. After brushing each triangle, sprinkle some sesame seeds before egg wash dry.
Bake until golden or light brown for about 20 minutes or so.
Sprinkle with parley flakes before serving. Enjoy!

I like the underside dough crispy so once it is done cooking, slowly flip the crescent ring with 2 kitchen utensils and bake for 5 to 8 minutes.
You may substitute bacon with ham or sausage. Tomatoes and mushroom are also great with this dish.