Bacon Egg Cheese Brunch Ring Recipe 445

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CRESCENT BACON BREAKFAST RING



Crescent Bacon Breakfast Ring image

This beautiful Crescent Bacon Breakfast Ring will be everyone's weekend breakfast of choice, it's loaded with bacon, eggs and cheese. Perfect for brunch as well.

Provided by Joanna Cismaru

Categories     Breakfast     Brunch

Time 35m

Number Of Ingredients 9

5 eggs
1/2 red bell pepper (chopped)
1/2 green bell pepper (chopped)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
8 slices bacon (fried)
8 ounce crescent rolls (refrigerated, I used 1 can (8 oz) Pillsbury crescents)
1 cup cheddar cheese (shredded)
1 egg (for egg wash, optional)

Steps:

  • Preheat oven to 375 F degrees.
  • In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
  • Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
  • On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
  • Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
  • Bake for 20 minutes or until the crescents are cooked and golden brown.
  • Garnish with parsley, if preferred. Serve warm.

Nutrition Facts : Calories 299 kcal, Carbohydrate 12 g, Protein 11 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 575 mg, Sugar 3 g, ServingSize 1 serving

BACON CROQUE MADAME BRUNCH RING RECIPE BY TASTY



Bacon Croque Madame Brunch Ring Recipe by Tasty image

Here's what you need: salted butter, bacon, all-purpose flour, black pepper, salt, milk, dijon mustard, white bread, ham, shredded mozzarella cheese, fresh chives, eggs

Provided by Frank Tiu

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 12

¼ cup salted butter, 1/2 stick
12 strips bacon, chopped
¼ cup all-purpose flour
1 teaspoon black pepper
1 teaspoon salt
4 cups milk, warm
1 tablespoon dijon mustard
15 slices white bread
17 slices ham
3 cups shredded mozzarella cheese, divided
1 teaspoon fresh chives, chopped, for garnish
8 eggs, made sunny-side up, for serving

Steps:

  • In a medium pan over high heat, cook the bacon until browned, about 12 minutes. Transfer the bacon bits to a paper towel to drain and leave the bacon grease in the pan.
  • To the pan, add the flour, pepper, and salt and whisk to combine for 5 minutes. Add the milk and Dijon mustard and cook until thickened, about 5 minutes. Remove the béchamel sauce from the heat and cover to keep warm.
  • Preheat the oven to 350°F (180°C). Grease a bundt pan with the salted butter. Line a baking sheet with parchment paper.
  • With a rolling pin, roll out the bread to flatten and cut 8 slices in half.
  • Arrange the 7 whole slices around the outer sides of the bundt pan and 4 half slices around the inner ring. Place 5 slices of ham over the bread. Sprinkle 1 cup (100 g) of mozzarella and ⅓ of the chopped bacon on top of the ham.
  • Place 6 half slices of bread on top of the bacon layer. Top with 8 slices of ham, another cup of mozzarella, and another ⅓ of the chopped bacon. Top with another 4 slices of ham. Place 6 half slices of bread on top of the ham.
  • Bake for 25 minutes, or until golden brown.
  • Invert the ring onto the prepared baking sheet, remove the bundt pan, and brush the top of the ring with béchamel sauce. Sprinkle with the remaining cup of mozzarella and the rest of the bacon.
  • Broil for 10 minutes, until the cheese is melted and browned.
  • Sprinkle the ring with parsley. Transfer the rest of the béchamel sauce to a small bowl and place in the middle of the ring.
  • Slice the ring and serve warm with the sauce and sunny-side up eggs.
  • Enjoy!

Nutrition Facts : Calories 685 calories, Carbohydrate 18 grams, Fat 46 grams, Fiber 0 grams, Protein 47 grams, Sugar 7 grams

BACON, EGG, & CHEESE BRUNCH RING RECIPE - (4.4/5)



Bacon, Egg, & Cheese Brunch Ring Recipe - (4.4/5) image

Provided by á-50671

Number Of Ingredients 9

4 slices bacon cut in half crosswise
1/3 cup and 1 tablespoon milk
4 eggs, slightly beaten
salt and pepper to taste
1/4 cup red pepper, chopped
1 can Pillsbury Original Crescent Rolls
1 cup Mexican cheese blend, shredded
fresh cilantro, chopped, to taste
1 cup Old El Paso Thick N' Chunky Salsa

Steps:

  • Preheat oven to 375°F. Line a large cookie sheet with cooking parchment paper. In a 10-inch 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 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. Unroll dough; separate into 8 triangles. On the parchment-lined cookie sheet, arrange triangles with shortest sides toward the center, overlapping them slightly, leaving a 4-inch round circle open in the center. This should create a star-like shape. Crescent dough points may hang over the edge of the cookie sheet. Press overlapping dough to flatten. Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with another 1/3 cup of the cheese. Pull points of triangles over eggs and cheese and tuck under dough to form a ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese. Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With a broad spatula, carefully loosen the ring from the cookie sheet and slide onto a serving platter. Garnish with cilantro and salsa.

BACON, EGG AND CHEESE RING



Bacon, Egg and Cheese Ring image

Found this on an on-line recipe site called "Tablespoon" and looks so fun for a brunch and looks fabulous, but is as easy since it made with canned crescent rolls

Provided by Bonnie G 2

Categories     Breakfast

Time 1h25m

Yield 1 Ring, 8 serving(s)

Number Of Ingredients 8

4 slices bacon, cut in half lengthwise
4 eggs, slightly beaten
salt and pepper, to taste if desired
1/4 cup chopped red bell pepper
1 (8 ounce) can refrigerated crescent dinner rolls
1 cup shredded Mexican blend cheese
1/4 cup cilantro, Chopped fresh if desired
1 cup salsa, if desired

Steps:

  • 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.
  • 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.
  • 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 photos). 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 onto widest part of dough. Spoon eggs over 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 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
  • Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

Nutrition Facts : Calories 213.1, Fat 11, SaturatedFat 5, Cholesterol 127.2, Sodium 580.5, Carbohydrate 18.1, Fiber 1.7, Sugar 3.3, Protein 10.4

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