Crescent Breakfast Ring

I'm back! For now, at least. It's been 4 months since I've posted a recipe. I've been busy doing things like graduating college, moving to a different town, getting married, and honeymooning. But now I have more free time, so maybe that means more recipe posts.

Here's a super delicious breakfast ring that I found on Bacon Time with the Hungry  Hungry Hypo via Pinterest. Ladies, you've gotta love Pinterest. I've made three of these, all different ways. It's really easy to put together, has minimum ingredients, and always comes out well. Feel free to change up the filling to suit your taste. I recently made two of these for my husband's work: one just like this, and another that was crumbled breakfast sausage, scrambled eggs, and cheese.

Makes 8 stuffed crescent rolls.

Total prep and cook time: 30 minutes or less

Here's what all you'll need:

• 1 can of crescent rolls (8 count)
• 5 large eggs, scrambled (slightly undercooked since it still has to bake)
• 1 c Colby and Monterey Jack cheese, shredded
• 8 slices of bacon, cooked and chopped (slightly undercooked since it still has to bake)
• 1/2 can Rotel (diced tomatoes and green chiles), drained
• 1 c mushrooms, sauteed and chopped
• dried parsley flakes, for garnish (optional)
• parchment or wax paper
• baking pan

Feel free to skip past the picture demonstration to get straight to the listed instructions.

Preheat the oven to 375 degrees. Line a baking pan with parchment paper. Remove the crescent rolls from the can. Carefully separate each, then lay them out in a ring, as pictured. 

Press down on the seams that connect each crescent.

Sprinkle the cooked, chopped bacon over the ring of crescents. Next add the sauteed, chopped mushrooms. I sauteed my mushrooms in a pan I had cooked breakfast sausage in, and added a couple tablespoons of butter.

Sprinkle 1/3 of the shredded cheese over the mushroom layer. Next add the scrambled eggs to the ring. Top with 1/2 a can of drained Rotel. 

Sprinkle 1/3 of the shredded cheese over the Rotel layer.

Carefully fold each crescent over the filling. Tuck each crescent underneath the ring. If any of the filling falls out while you are doing this, just tuck it back underneath a folded crescent.

Sprinkle the last 1/3 cup of cheese over the folded crescent ring. Shake a little dried parsley on for garnish. 

Bake 15-17 minutes, or until crescents are done and golden brown.

Ta-daaa! 

Slice between each crescent and serve with fruit.

Ingredients:

• 1 can of crescent rolls (8 count)
• 5 large eggs, scrambled
• 1 c Colby and Monterey Jack cheese, shredded
• 8 slices of bacon, cooked and chopped 
• 1/2 can Rotel (diced tomatoes and green chiles), drained
• 1 c mushrooms, sauteed and chopped
• dried parsley, for garnish (optional

Directions:

1. Preheat oven to 375 degrees. Line a baking pan with parchment or wax paper. Remove crescents from can and form the larger ends of each roll into a ring. Press down on the seams that connect each ring.
2. Layer in this order: bacon, mushrooms, 1/3 c cheese, scrambled eggs, drained Rotel, 1/3 c cheese.
3. Fold each crescent over and tuck under the ring. Sprinkle the remaining 1/3 c of cheese over the ring. Garnish with dried parsley flakes. Bake 15-17 minutes, or until crescents are done and golden brown.

Other filling ideas:

• 1 lb pork sausage, cooked and crumbled
• hashbrowns, cooked and broken into chunks
• ham, chopped