Festive Breakfast Wreath
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Made With Our
Directions
Item No.
370403
Ingredients
- 6 eggs (reserve one for egg wash)
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 Tbsp Urban Accents Sonoma Pepper Spice Blend
- 1/4 tsp kosher salt
- 1 Tbsp butter
- 8oz container store-bought crescent rolls
- 8 slices thick cut bacon, cooked (we recommend baking on a foil lined baking sheet in a 400° oven for 15-20 minutes.)
- 1 cup cheddar cheese, shredded
Directions
- Preheat oven to 375°. Line a baking sheet with parchment paper or aluminum foil.
- Crack 5 eggs into a bowl, and use a fork to beat until well combined. Stir in seasoning, salt, and diced peppers.
- Heat 1 Tbsp butter in a large sauce pan over medium heat. When melted, pour in seasoned eggs and pepper mixture. Use a wooden spoon or spatula to stir occasionally until scrambled eggs are set, 3-5 minutes.
- To create a round, even 'wreath', start by laying out 4 triangles each opposite the other in a North, South, East, West orientation. Then, add one in between each of the first.
- Place one slice of cooked bacon onto each of the crescent triangles, and spread shredded cheese along the inner circle where the triangles overlap.
- Spoon scrambled eggs onto the cheese around the inner circle of the star, and gently fold the bacon and crescent dough points over the filling and tuck them underneath (inside the inner circle of the wreath).
- Beat one egg and brush a thick layer of beaten egg onto the exposed crescent dough. This will make it beautifully golden brown and glossy. (If making the night before, do this step in the morning just before baking!)
- Bake at 375° for 20-25 minutes. Check for browning at 15 minutes. If browning too quickly, tent with aluminum foil to prevent further browning. If still very light in color, raise the temperature to 400° for the remaining time.
- Remove from oven and allow to cool for 2 minutes. Use two large spatulas to transfer to a serving dish and sprinkle with parsley (optional).
