Crescent Breakfast Ring
This Crescent Breakfast Ring is a pull-apart breakfast made with flaky crescent rolls, bacon, eggs, and cheese, baked until golden and irresistible. It’s easy enough for weekends, impressive enough for brunch, and perfect for feeding a hungry group without much effort.
Servings: 8
Calories: 306kcal
Equipment
Ingredients
- 5 large eggs
- ½ medium red bell pepper chopped
- ½ medium green bell pepper chopped
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 8 slices bacon fried
- 8 ounce crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
- 1 cup cheddar cheese shredded
- 1 large egg for egg wash, optional
Instructions
- Preheat oven to 375℉.
- In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
- Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
- On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
- Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
- Carefully transfer the parchment paper onto a baking sheet. Bake for 20 minutes or until the crescents are cooked and golden brown.
- Garnish with parsley, if preferred. Serve warm.
Video
Notes
- Keep the dough cold: Cold crescent dough is easier to unroll and shape. Take it out of the fridge right before assembling.
- Cook fillings first: Bacon and vegetables should be fully cooked before assembling so the dough doesn’t get soggy.
- Don’t overcook the eggs: Scramble them just until set and still soft. They finish cooking in the oven.
- Customize, but don’t overload: You can swap cheeses or add cooked veggies or meats, just keep the filling balanced so the ring bakes evenly.
- Make-ahead friendly: Assemble the ring the night before, cover tightly, and refrigerate. Bake fresh in the morning.
- Best served warm: This is when the crescent dough is flakiest and the cheese is perfectly melty.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 13g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 168mg | Sodium: 587mg | Potassium: 136mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 613IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 1mg
