Oh how I love recipes like this - they are incredibly versatile and easy to adapt to what you have on hand. I love adding in lots of sauteed vegetables into egg recipes, and happened to have a few odds and ends in the refrigerator, like half an onion, 1 lonely roma tomato and a handful of baby bellas - so that was how I decided on my add ins. You can use what you like best and have on hand.
If you're using thinner cut bacon, you may wish to use a full strip per crescent, but the bacon I buy is thick cut and extra long, so cutting in half worked well for me. I really like using the oven to cook bacon in bulk while prepping the remaining ingredients for this recipe.
The flavor was really nice - a little cheesy, a little rich and buttery from the crescents, and packed full of tasty fresh veggies. This was a great way to start the day, and the presentation is definitely nice enough for a brunch or special Holiday breakfast!
Crescent Bacon Breakfast Ring adapted from Jo Cooks
6 eggs, separated
3/4 cup shredded cheddar cheese
1/2 medium onion, finely diced
1/2 green bell pepper, finely diced
1 - 2 small roma tomatoes, diced
4-5 baby portabellos, thinly sliced
1 can Pillsbury crescent rolls
salt and pepper to taste
1/2 - 1 TBS olive oil
4 thick cut slices bacon, cut in half
- Heat oven to 425 degrees. Prepare a baking sheet with foil and lay out bacon on sheet. Bake bacon for about 10 - 15 minutes or until cooked through and slightly crisped. Place bacon on paper towels and blot excess grease. Set aside. Reduce oven temperature to 375.
- Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onion and bell pepper and cook for a few minutes or until they start to become tender. Add the tomato and mushrooms and continue cooking for another 5 - 10 minutes or until cooked through and tender.
- Put 5 eggs into a bowl, separate the 5th egg keeping the whites off to the side for an egg wash, and adding that yolk to the bowl with the other eggs. Whip eggs with a splash of water until combined, and pour mixture into the skillet with the vegetables along with 1/2 cup shredded cheddar. Stir gently, season with salt and pepper to taste. When cooked through turn off heat and set aside.
- On a round baking sheet, lay out crescents. The wide portion should be in the inner circle and they should overlap a little. Lay out a piece of bacon on each crescent. Distribute the eggs around the inner circle, and sprinkle with remaining cheese. Carefully wrap the thin portion of the crescent over the top and tuck under to attach. Whip the egg white that was set off to the side with a fork and use a pastry brush to generously brush the tops of the crescent rolls with it.
- Bake in preheated oven for 20 minutes, or until crescent dough is all the way cooked through. Allow to rest for a few minutes before slicing into wedges and serving.