Monday, May 6, 2013
Another tasty breakfast treat is on page 195 in Tastes & Treasures cookbook - Breakfast Casserole.
Bacon Egg and Cheese Ring
1 can of crescent rolls
5 large eggs; scrambled
1 cup of shredded Colby and Monterrey jack cheese
8 slices of cooked bacon (I bought the pre-cooked stuff)
1 teaspoon of season salt
1. Heat oven to 375 degrees. Scramble eggs on stove top. Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)
2. Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.
3. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.
4. Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.
Source: Bacon Time With the Hungry Hungry Hippo