Bacon Breakfast Wreath

This Bacon Breakfast Wreath recipe is one of my favorite make ahead breakfast recipes.  It’s full of flavor and is always a hit!

This post contains sponsored links from Hatfield, however all opinions are 100% my own.  

When it comes to Christmas morning, we are lazy.  It’s all about spending time in our PJs opening presents and hanging out on the couch with the A Christmas Story marathon on repeat.

My lazy self wants no part of making breakfast on a good day, let along a holiday.    If it were just me, I’d be down with having a few Christmas cookies and a cup of coffee (or three).  But I know the natives will get restless if I don’t feed them proper breakfast food.

That’s where this gorgeous Bacon Breakfast Wreath comes in.  It’s layers of yummy bacon, soft scrambled eggs and creamy cheese, nestled between sections of golden pastry.  It looks so festive with the red peppers and green onions peeking out from between the pastry.

This is what this lazy mama feeds her family on Christmas morning.

Don’t get me wrong.  I don’t leave my cozy couch for very long to make this glorious breakfast.

In the amount of time it takes Ralphie to dream about a Red Ryder BB gun, I can pop this make ahead breakfast wreath in the oven and snuggle back on the couch while it bakes.

That’s what I love this Bacon Breakfast Wreath recipe.  I can assemble it the day before and then bake it off on Christmas morning.  There’s no stress and no fuss.

This recipe starts with a can of refrigerated crescent rolls.  I unroll them and arrange them in a star shape on a parchment lined baking sheet.

Then, I arrange 8 slices of cooked Hatfield Applewood Smoked Bacon on top of each section.  I just love the rich, smoky flavor of Hatfield’s Applewood Smoked Bacon.  It gives this recipe a great depth of flavor.

Next, I arrange the cooked egg mixture around the base of the wreath and top it with slices of cheese.

To finish the wreath, I wrap each section of crescent dough over the egg mixture and tuck it underneath to for a wreath shape.  Then, I brush an egg wash over the pastry and bake it.  The result is incredible.

I love using Hatfield Bacon in my recipes.  It has a flavor and quality that I’ve come to know and trust and really takes my recipes to the next level.  It crisps up perfectly and adds so much flavor to all of my recipes.

My family goes crazy for this breakfast recipe — I usually have to make two of them.  Oh, and if you manage to have any leftovers, they are just as good!

So, instead of spending time in the kitchen on Christmas morning, make this make-ahead Bacon Breakfast Wreath.   Because your time is much better spent making memories with your family .
For more delicious and easy Hatfield recipes, check out their website.

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5 from 1 vote

Bacon Breakfast Wreath

Prep Time15 mins

Cook Time28 mins

Total Time43 mins

Course: Breakfast

Servings: 6

Author: Christina Hitchcock

Ingredients

• 1 ounce can refrigerated crescent rolls - 4
• 8 slices Hatfield Applewood Smoked Bacon - cooked
• 2 ounces cream cheese - softened
• ½ cup half and half
• 4 large eggs
• ¼ teaspoon salt
• Dash pepper
• 2 tablespoons chopped green onion
• 2 tablespoons diced red bell pepper
• 1 tablespoon butter
• 4 slices Cooper cheese

Instructions

• Preheat oven to 375 degrees.
• Unroll crescent dough and separate triangles.
• Place in a star shape on a parchment lined baking sheet as shown in the photo above.
• Arrange one slice of cooked bacon on each triangle.
• In a mixing bowl, beat cream cheese and milk.
• Separate one egg; set egg white aside.
• Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture and mix well.
• Add green onions and bell pepper.
• In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until just set. Remove from heat and spoon scrambled eggs over the base of the wreath (as shown in in the image above).
• Lay slices of cheese on top of the eggs.
• Fold the spokes of crescent dough over the egg mixture to form a wreath, tucking the ends underneath the wreath.
• Beat reserved egg white and brush over dough.
• Bake for 25-28 minutes or until golden brown.
• If the crescents start to brown too much, cover loosely with aluminum foil.

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