BACON, EGG AND CHEESE RING

Bacon, Egg and Cheese Ring image

Found this on an on-line recipe site called "Tablespoon" and looks so fun for a brunch and looks fabulous, but is as easy since it made with canned crescent rolls

Provided by Bonnie G 2

Time 1h25m

Yield 1 Ring, 8 serving(s)

Number Of Ingredients 8

Ingredients

4 slices bacon, cut in half lengthwise
4 eggs, slightly beaten
salt and pepper, to taste if desired
1/4 cup chopped red bell pepper
1 (8 ounce) can refrigerated crescent dinner rolls
1 cup shredded Mexican blend cheese
1/4 cup cilantro, Chopped fresh if desired
1 cup salsa, if desired

Steps:

Heat oven to 375°F Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see photos). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

Nutrition Facts : Calories 213.1, Fat 11, SaturatedFat 5, Cholesterol 127.2, Sodium 580.5, Carbohydrate 18.1, Fiber 1.7, Sugar 3.3, Protein 10.4