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Bacon, Egg and Cheese Brunch Ring Recipe

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This recipe for Bacon, Egg and Cheese Brunch Ring, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
4. slices bacon, cut in half crosswise
1/3 cup plus 1 tablespoon milk
4. eggs, slightly beaten
Salt and pepper, if desired
1/4 cup chopped red bell pepper
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls SAVE $
1 cup shredded Mexican cheese blend (4 oz)
Chopped fresh cilantro, if desired
1 cup salsa, if desired

Directions:
Directions:
1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

2. In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

3. Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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