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Bacon, Egg and Cheese Brunch Ring

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  • Prep 30 min
  • Total 55 min
  • Ingredients 9
  • Servings 8
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Flaky Pillsbury™ dough is the base for this brunch that looks fabulous, but is as easy as can be!
by Qué Rica Vida Cocina
Updated Jan 5, 2024
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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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 cup shredded Mexican cheese blend (4 oz)
  • Chopped fresh cilantro, if desired
  • 1 cup thick & chunky salsa, if desired

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. Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
  •  
    4
    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.
  •  
    5
    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.

Expert Tips

  • tip 1
    If you prefer, or if you can’t find the Mexican cheese blend, make your own. Mix 1/2 cup each shredded mozzarella, shredded provolone, shredded Cheddar and grated Parmesan cheeses.
  • tip 2
    Garnish each serving with chopped tomato, cilantro, green onions, sour cream or salsa.

Nutrition Information

220 Calories, 15g Total Fat, 10g Protein, 12g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
6g
30%
Trans Fat
1 1/2g
Cholesterol
110mg
37%
Sodium
440mg
18%
Potassium
95mg
3%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
3g
Protein
10g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Flaky Pillsbury™ dough is the base for this brunch that looks fabulous, but is as easy as can be!
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