If you enjoyed the “Taco Tuesday” recipe, you will absolutely love this bacon, egg and cheese ring that you can serve any time for breakfast, lunch or dinner. Serve this ring alongside your family’s favorite fruit. This recipe serves 8, which means you might want to have a second one ready, just in case.
- 4 slices bacon, cut in half crosswise
- 1/3 cup plus 1 tablespoon milk
- 4 eggs, slightly beaten
- Salt and pepper, if desired
- 1/4 cup chopped red bell pepper (can substitute chopped broccoli)
- 1 can (8 oz.) refrigerated crescent dinner rolls (Pillsbury works best)
- 1 cup shredded Mexican cheese blend (4 oz.)
- Chopped fresh cilantro or parsley (Can omit)
- 1 cup Thick ‘n Chunky salsa
1. Heat oven to 375 degrees
2. Line a large cookie sheet with cooking parchment paper.
3. In 10-inch skillet, cook bacon over medium heat about 4 minutes, just until cooked but not crisp, turning once. (The bacon will continue to cook in the oven.) Set bacon aside; drain all except 2 teaspoons of bacon drippings from skillet.
4. In a medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper until well mixed. Stir in bell pepper and/or broccoli. Pour egg mixture into a skillet. As mixture heats, portions of eggs will begin to set, push them to the side without doing a lot of stirring. Cook 5 to 6 minutes or until the eggs become thickened throughout but still moist, again pushing cooked eggs to the side. Please, do not constantly stir the eggs or they will break down into smaller pieces and you want them to remain as big and fluffy as possible.
1. Unroll your crescent dough and separate into 8 triangles.
2. On a parchment-lined cookie sheet, arrange the triangles with shortest sides toward at center, and points outwards like a star, overlap the inside edges leaving a 4-inch round circle open in the center. Your crescent dough points might hang over the edge of your cookie sheet, this is ok.
3. Gently press overlapping dough in center to flatten and secure together.
4. Place bacon on each section of the triangles.
5. Sprinkle 1/3 cup of cheese onto the widest part of the dough.
6. Spoon the cooked eggs over the cheese. Sprinkle again with 1/3 cup of cheese.
7. Pull points of triangles over the eggs and cheese, and then tuck them under the dough to form a ring.
8. Gently brush the dough tops with remaining 1 tablespoon of milk; sprinkle with remaining 1/3 cup of cheese.
9. Bake for 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With a broad spatula, carefully loosen the ring from your cookie sheet then slide it onto a serving platter.
Garnish by placing salsa in a round serving dish and place it in the center of the ring. You may choose to sprinkle with cilantro and/or parsley.
If you make this ahead of time and want to freeze it for future use; bake the ring 3-5 minutes less in cooking time, remove from oven and allow the ring to cool before you wrap the ring in plastic wrap and then foil.
On the day you want to serve it, place the frozen ring in your refrigerator to thaw giving time to do so, about 1 hour or so, then bring it out, unwrap, and allow it to be at room temperature while you preheat your oven.
Cover with foil and place in your oven for about 5 minutes, until heated through. Uncover sprinkle with additional cheese if you like and bake for an additional 3 minutes to melt the cheese. Remove and serve hot.
This is a basic recipe that can be changed depending on what you want to use for your filling. Try adding to the egg mixture cooked chopped ham, chicken or sausage, black olives, onion, or mushrooms. The possibilities are endless.