Bacon Breakfast Wreath
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
- 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
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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- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.