Breakfast Crescent Ring

🧂 Ingredients

• 1 (8-ounce) package refrigerated crescent rolls
• 4 slices bacon
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped onion
• 4 eggs
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded cheddar cheese (4 ounces)
• Chopped fresh chives

👨‍🍳 Instructions

1. 1

   Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2. 2

   Unroll and separate crescent roll dough. Arrange the dough pieces in a circle on the prepared baking sheet with the short ends toward the center and the edges overlapping, leaving a 4-inch opening in the center to form a sun shape. Press the dough gently where it overlaps to seal.

3. 3

   Cut each bacon strip in half crosswise. Cook in a large skillet over medium heat until crisp, but still bendable, about 8 minutes. Drain on paper towels. Drain all but 1 tablespoon grease from the skillet.

4. 4

   Cook pepper and onion in the skillet over medium heat until softened, 3 to 4 minutes.

5. 5

   Beat together eggs, water, salt, and pepper in a small bowl.

6. 6

   Add egg mixture to the skillet. Reduce heat to medium-low. When the edges are set, lift and fold with a spatula so the uncooked egg portion flows underneath. Continue cooking, lifting and folding until the eggs are set but still shiny, 2 to 3 minutes. Remove from skillet.

7. 7

   Place a bacon strip on each crescent point. Add half of the cheese to the ring, around the opening, top with the scrambled eggs, and the remaining cheese.

8. 8

   Take each crescent point, lift over the filling, and tuck under the bottom.

9. 9

   Bake in the preheated oven until golden, 20 minutes. Garnish with chives.