Ingredients
- 8 Slices of Cloverdale Applewood Bacon, fried
- 5 Eggs
- 1/2 Red bell pepper, chopped
- 1/2 Green bell pepper, chopped
- 1/4 tsp. Salt (or to taste)
- 1/4 tsp. Peper (or to taste)
- 8 oz. Crescent rolls, refrigerated 1 can (8oz Pillsbury crescents)
- 1 cup Cheddar cheese, shredded
- 1 Egg (egg wash, optional)
Instructions
- Preheat oven to 375 F degrees. In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first. Lay out the crescent rolls on a parchment paper. On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese. Fold the crescents over. You may brush with the egg wash if you prefer, we did because it gives the ring a nice golden color. Bake for 20 minutes or until the crescents are cooked and golden brown. Garnish with parsley, if preferred. Serve warm. Enjoy!
Bacon Baked Egg in Avocado