BACON-AND-EGG BRAID

Bacon-and-Egg Braid image

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 45m

Yield 6

Number Of Ingredients 9

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5 slices bacon
1 medium onion, finely chopped (1/2 cup)
6 eggs
1/4 cup mayonnaise
1/4 teaspoon red pepper sauce, if desired
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
3/4 cup shredded sharp Cheddar cheese (3 oz)

Steps:

Heat oven to 375°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.
In medium bowl, beat eggs, mayonnaise, pepper sauce, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese.
With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.

Nutrition Facts : Calories 403, Carbohydrate 17 g, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 775 mg