Cook vegetables in left over bacon grease until soft. Add eggs, stir until fluffy. Remove from heat.Unroll the dough and separate into 8 triangles. Arrange dough so that the short side is in the center, creating a star shape. The edges should overlap a bit. Place a strip of bacon on each triangle, with the end of the back touching the shortest side of the triangle. Spoon eggs around the short side, in a circle. Top with shredded cheese. Pull points of triangles over the eggs and cheese, tucking under the short side. When you have completed, the dish will be in the shape of the ring. Brush dough with left over beaten egg or milk. Bake 20-25 minutes or until golden brown. Cool 2 minutes before serving.
Croissant Breakfast RingPrep Time: 30 minutesCook Time: 25 minutesIngredients (4 large servings)
- 1 can of crescent rolls
- 4 slices of bacon, cut in half
- 8 eggs
- 1/2 c chopped onion
- 1/2 c chopped red bell pepper
- 1/2 c chopped green pepper
- 1 c shredded cheddar cheese
- salt and pepper
- Olive oilPreheat oven to 350. Cover a cookie sheet with parchment paper. Cook bacon until cooked but not crisp. Set bacon aside. Beat eggs with 1/4 c water until frothy.
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