Breakfast Crescent Roll Ring

This Breakfast Crescent Roll Ring Recipe is delicious, quick and easy. Perfect for busy mornings, holiday brunches, or a quick weekend treat, breakfast crescent rolls are versatile, crowd‑pleasing, and endlessly customizable. It is fun, festive and so pretty. Makes a beautiful centerpiece for brunch or holiday breakfast.

Author: It is a Keeper

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Servings: 6 Servings

Calories: 418 kcal per serving

Ingredients

8 ounces - crescent roll dough
8 slice - Hatfield Applewood Smoked Bacon
2 ounces - Cream cheese
½ cup - Half and half
4 - Eggs
¼ tsp - Salt
¼ tsp - Pepper
2 tablespoons - Green onion
2 tablespoons - Red bell pepper
1 tbsp - Butter
4 slices - Cooper cheese

Instructions

Preheat oven to 375℉ and line a baking sheet with parchment paper.
Unroll crescent dough and separate triangles.
Place the wide ends in a star shape on the prepared baking pan, slightly overlapping so that the center is a circle, like the center of a wreath.
Arrange one slice of cooked bacon on each triangle.
In a mixing bowl, beat cream cheese and half-and-half.
Separate one egg, and set egg white aside.
Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture and mix well.
Add green onions and bell pepper.
In a large skillet, melt butter; add egg and cream cheese mixture. Cook and stir over medium heat until just set. Remove from heat and spoon scrambled eggs over the base of the wreath.
Lay slices of cheese on top of the eggs.
Fold the spokes of crescent dough over the egg mixture to form a wreath, tucking the ends underneath the wreath.
Beat reserved egg white and brush over dough.
Bake for 25-28 minutes or until golden brown.
If the crescents start to brown too much, cover loosely with aluminum foil.

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