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Fluffy eggs, crisp bacon…and cheese! All baked into some crescent dough pastry. This Breakfast Ring will change your weekend!
I love a good weekend breakfast, that you throw together and bake while you do other things. Fluffy eggs, crisp bacon…and cheese! This is a major cheater breakfast, in that it uses canned crescent rolls (you could use your own dough, if you weren’t lazy like me), but it’s yummy and was popular at my house.
I was able to set the table, cut up some fruit and make a
vat pot of coffee while this baked. All in time to wake up the husband, and get the kids out of bed on a Saturday – ready to go have fun!
This particular day, we went to the Phoenix Children’s Museum. H had a LOT of fun exploring the different rooms and exhibits. C enjoyed a nap….
Bacon, Egg and Cheese Breakfast Ring
Fluffy eggs, crisp bacon...and cheese! All baked into some crescent dough pastry. This Breakfast Ring will change your weekend!Print Pin
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- 4 slices bacon cut in half crosswise
- 1/3 cup plus 1 tablespoon milk
- 4 eggs slightly beaten with salt and pepper, if desired
- 1 can crescent dinner rolls
- 1 cup shredded cheese divided
- Cook the bacon until cooked, but not crispy. Drain and set aside.
- Scramble the eggs (in the same skillet if you want – just drain most of the bacon grease out), until cooked but not dry (they’ll continue to cook in the oven.
- Preheat oven to 375F
- Crack open the dinner roll can, and arrange the triangles in a circle on a baking sheet, with the short edge in the center. Press to join the center.
- Arrange the bacon slices along the thickest part of the rolls.
- Sprinkle 1/3 of the cheese on top.
- Spoon scrambled eggs over the cheese.
- Sprinkle another 1/3 cup of cheese over the eggs
- Fold the tips of the crescent rolls into the center, making a ring, and tuck under to secure (filling will be visible)
- Brush pastry with milk, and sprinkle with remaining 1/3 cup of cheese.
- Bake for 20 minutes, or until the pastry is browned.
- Cool for a few minutes, then cut into wedges, and serve.