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Cheesy Egg and Bacon Breakfast Wreath


  • 4 slices bacon cut in half crosswise
  • 1/3 cup plus 1 tbsp milk
  • 4 eggs slightly beaten
  • salt and pepper to taste
  • 1 can Pillsbury crescent dinner rolls
  • 1 cup shredded mixed blend cheese
  • 1/4 cup chopped red bell pepper
  • Salsa served on the side


  • Heat oven to 375 degrees.
  • Line a cookie sheet with a Silpat or parchment paper.
  • In a large skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once.
  • Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
  • In a medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with a whisk until well mixed.
  • Stir in bell pepper.
  • Pour egg mixture into skillet.
  • Cook 5 to 6 minutes or until eggs are scrambled and thickened throughout but still moist.
  • Unroll dough; separate into 8 triangles.
  • On lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in a star shape and leaving 4 inch round circle open in center.
  • Crescent dough points may hang over edge of cookie sheet.
  • Press overlapping dough to flatten.
  • Place bacon on each of the triangles.
  • Sprinkle 1/3 cup of the cheese into widest part of the dough.
  • Spoon eggs over the cheese.
  • Sprinkle with 1/3 cup of the cheese.
  • Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible).
  • Carefully brush dough with remaining 1 tbsp milk; sprinkle with remaining 1/3 cup of cheese.
  • Bake 20-25 minutes or until deep golden brown.
  • Cool slightly, cut into slices and serve with salsa.


Recipe from Pillsbury.