Egg and Vegetable Crescent Roll Breakfast Ring
This show stopper is beautiful and so, so simple to make for a family. It takes about 10 minutes of hands-off time and less than 20 minutes to bake.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 8 people
- 1 pack Pillsbury crescent rolls
- 1 1/2 cups shredded cheese
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper chopped
- 1/2 onion chopped
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional
- 1 Tbsp olive oil
- 7 eggs, divided
Preheat oven to 375 degrees F. On a parchment lined baking sheet arrange the 8 triangles of the crescent rolls in a circle. Add 1 cup of cheese around the base of the triangles. Hold the rest of the cheese for later.
Heat up olive oil in a frying pan with olive oil over medium-high heat. Add your vegetables, garlic powder, and cayenne and cook until tender and translucent. Crack 6 eggs into the pan and cook until softly scrambled, about 2-3 minutes.
Add egg scramble on top of the cheese, keeping a hole in the center of the ring. Wrap the points of the triangle over the egg scramble and nestle into the bottom of the ring. Brush with egg wash (beaten egg with a splash of water).
Bake for 16-18 minutes or until crescent roll is golden brown. Garnish with fresh parsley and whatever condiments you like with your eggs.
Feel free to add bacon or sausage links to the crescent roll breakfast ring for added protein.
Make ahead of time: do everything but bake the breakfast ring. Just store in the refrigerator the night before you're ready to bake.