I mentioned that we don't really do breakfast around here. At least in the morning. A couple of times a month, we do have breakfast foods for dinner though. Crescent rolls are a favorite for us and can be used so many different ways. This breakfast ring combination was a huge hit here, even for my picky eater. Full of flavor and not too heavy.
2 cans original crescent rolls
6 large eggs
2 cups shredded cheese (I used Monterey Jack/Colby)
12 slices bacon, crumbled
onion flakes, to taste
salt & pepper, to taste
Preheat oven to 375 degrees. Spray large cookie sheet (or pizza pan) with non stick cooking spray and set aside.
Scramble your eggs in a skillet like you normally would. Remove from heat and let cool slightly.
Separate one can of crescent roll triangles and arrange on baking sheet with wide end touching wide end, pointed ends out. Push seams together were they meet. Arrange second can with wide ends touching the wide ends already arrange but this time have the pointed end towards the center of the pan. Again pushing the seams together where they meet.
Sprinkle each triangle with crumbled bacon. Add 1/2 cup of cheese on top of the bacon. Evenly divide the scrambled eggs on top. Add another 1/2 cup of cheese. Sprinkle with desired amount of spices. Now pull the inner pointed ends of the crescent rolls over the top of the mixture. Then take the outer pointed ends and pull them over the top, enclosing the majority of the mixture and creating a ring.
Bake for 15 - 20 minutes or until crescents are a golden brown. About 5 minutes before end of baking time, sprinkle the top with more cheese.
Remove from oven and cool slightly. Cut into triangles to serve.