Crescent Ring Breakfast Wreath

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A great combination of bacon, egg, cheese, and golden brown pastry, this festive crescent ring breakfast wreath makes a wonderful surprise for guests. Look for crescent dinner rolls in the refrigerated section of the grocery store (they come in a can). You can use the cheese of your choice or even substitute chopped deli ham for bacon if you have that on hand. Add jalapeño to the pepper mix for a kick. In other words, it's easy to tailor this savory pastry to your tastes.

Breakfast Wreath
This savory, festive wreath is a delicious combination of bacon, egg, and cheese. It’s everyone’s favorite flavors, baked into a stunning presentation¬—making it a wonderful breakfast for guests. The combination of the hearty fillings with the golden-brown pastry is simply delightful. Feel free to switch up the veggies and cheese to please your crowd. Cheddar, Gouda, and Swiss would all be tasty, and adding jalapeño would be great for a spicy kick. A final piece of advice: don’t overcook the eggs in the pan (pull them when they are still a little shiny), which ensures they won’t overcook in the oven. Get the recipe:Breakfast Wreath. Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
35 mins
Yield:
12 (serving size: 1 piece)

Ingredients

  • 8 bacon slices

  • 2 (8-oz.) cans refrigerated crescent rolls

  • 1 tablespoons olive oil

  • 1 small sweet onion, diced

  • 1 large red bell pepper, diced

  • 9 large eggs

  • 1 teaspoon table salt

  • ½ teaspoon black pepper

  • 4 ounces Cheddar cheese, shredded (about 1 cup)

  • 4 large egg yolks

  • 1 teaspoon water

  • Prepared salsa (optional)

Directions

  1. Preheat oven to 375°F. Cook bacon in a large skillet over medium until crisp, 5 to 6 minutes. Place bacon on a plate lined with paper towels to drain. Roughly chop bacon.

  2. Separate crescent roll dough into triangles. Arrange triangles in a circle, wide ends facing in and points facing out like a sun, and shingling wide ends by about half, on a rimless baking sheet lined with parchment paper. Press overlapping pieces to create a solid sheet of dough. (There will be an 8- or 9-inch open circle in the center.) Chill until ready to use.

  3. Heat oil in skillet over medium-high. Add onion; cook, stirring often, until translucent, 5 to 6 minutes. Add bell pepper; cook, stirring occasionally, until tender, 3 to 4 minutes. Whisk together eggs, salt, and black pepper in a bowl. Add butter to skillet; cook, stirring constantly, until butter melts. Add egg mixture; cook, stirring constantly, until eggs are just set, 3 to 4 minutes. Remove from heat.

  4. Remove dough circle from refrigerator. Arrange egg mixture over widest part of dough circle, leaving dough points exposed. Sprinkle with cheese, and top with chopped bacon. Pull pointed ends of dough up and over filling, and tuck points under inner circle to form a ring. Whisk together egg yolk and water in a small bowl; brush over dough. Bake in preheated oven until deep golden brown, 15 to 17 minutes.

  5. Cut wreath into wedges, and, if desired, serve with salsa.

Nutrition Facts (per serving)

306 Calories
20g Fat
174mg Carbs
13g Protein
Nutrition Facts
Calories 306
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 38%
Sodium 739mg 32%
Total Carbohydrate 174g 63%
Total Sugars 4g
Protein 13g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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