Breakfast Crescent Ring Recipes

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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

CRESCENT BREAKFAST RING



Crescent Breakfast Ring image

Looking for a crescent brunch ring recipe? This Crescent Breakfast Ring from Delish.com is the bomb.

Categories     crescent breakfast ring     crescent roll recipes     crescent roll ideas     things to do with crescent rolls     pillsbury crescent ring     crescent brunch ring     bacon egg cheese crescent

Time 25m

Yield 4

Number Of Ingredients 10

8 slices bacon
6 large eggs
1/3 c. chopped chives, plus more for garnish
1 tbsp. garlic powder
kosher salt
Freshly ground black pepper
1 tube crescent rolls
1 c. shredded Cheddar
1/2 c. shredded mozzarella
1 egg, beaten with 1 tablespoon water (for egg wash)

Steps:

  • Preheat oven to 375 degrees F. In a large skillet over medium heat, cook bacon. Transfer to a paper towel-lined plate. Drain half the fat from skillet.
  • In a large bowl, whisk eggs with chives and garlic powder. Season with salt and pepper. Add to skillet and scramble.
  • Line a large baking sheet with parchment paper. Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment. Place a slice of cooked bacon on top of each crescent roll. Top ring with cheddar and scrambled eggs, then with mozzarella. Season with more pepper.
  • Gently roll up.
  • Brush with egg wash and bake until golden, 10 to 15 minutes. Garnish with more chives and serve.

BREAKFAST CRESCENT RING



Breakfast Crescent Ring image

The ultimate breakfast sandwich ingredients are piled high inside crescent dough then shaped into a ring for the perfect brunch party recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

16 frozen potato tots
1/2 cup heavy cream
12 large eggs
Kosher salt and freshly ground black pepper
6 strips bacon, cut into 1/2-inch-wide pieces
6 ounces pork breakfast sausage, removed from casings and chopped
Nonstick cooking spray, for greasing the pan
2 ounces American cheese, grated
1/2 cup grated white Cheddar (about 2 ounces)
Maple syrup, ketchup, hot sauce or white gravy, for dipping, optional

Steps:

  • Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes.
  • Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
  • Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
  • Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
  • Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).
  • Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.

CRESCENT BACON BREAKFAST RING



Crescent Bacon Breakfast Ring image

I got this recipe off the internet a while back--my family loves it. When I make it for guests, they are literally blown away. You can change up the cheese (Pepper Jack) type or types of peppers (I add jalapenos), I even add a different sauce in the center--sometimes taco sauce, sometimes guacamole, sometimes sour cream--be creative.

Provided by Pokey in San Antonio

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 (12 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (large)
8 slices bacon (cooked, but still pliable)
1/2 cup red bell pepper (chopped)
1/2 cup green bell pepper (chopped)
5 extra large eggs
1 cup cheddar cheese (Shredded)
1 egg (for egg wash)
1/4 teaspoon salt and pepper (to taste)

Steps:

  • Preheat over to 375°F.
  • In a bowl, beat the eggs and add the chopped peppers. Cook the eggs in a skillet (scramble) until set but still slightly undercooked.
  • Layout the crescent rolls on a sheet of parchment paper, in a "star" pattern. The short flat ends in the center, overlapping, and the pointed ends radiating out.
  • On each crescent star point, lay a piece of the cooked bacon. If the bacon is crispy it will not fold over, so do not overcook the bacon.
  • Sprinkle on 1/2 of the cheese in a circle around the center formed by the crescent roll ends overlapping. Then distribute the scramble egg mixture on top of the cheese. Then top with the remaining cheese.
  • Fold the pointed ends toward the middle and press the tips together.
  • In a small bowl, whisk the remaining egg with a little water. Brush the egg wash over the crescent rolls.
  • Bake for about 20 minutes or until the crescents are cooked and golden brown.
  • Spoon your favorite condiment in the center.

Nutrition Facts : Calories 283.7, Fat 14.6, SaturatedFat 6, Cholesterol 181.2, Sodium 405.3, Carbohydrate 23.8, Fiber 1.9, Sugar 2.7, Protein 13.4

CHORIZO & EGG BREAKFAST RING



Chorizo & Egg Breakfast Ring image

People go crazy when I bring this loaded crescent ring to parties. I can bake it at home and take it anywhere. Of course, everyone's happy when we have it for dinner, too! -Frances Blackwelder, Grand Junction, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 tubes (8 ounces each) refrigerated crescent rolls
1/2 pound uncooked chorizo, casings removed, or bulk spicy pork sausage
8 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 cup shredded pepper jack cheese
1 cup salsa

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a large skillet, cook chorizo over medium heat 6-8 minutes or until cooked through, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean., In a small bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Spoon egg mixture, chorizo and cheese across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown. Serve with salsa.

Nutrition Facts : Calories 477 calories, Fat 32g fat (11g saturated fat), Cholesterol 255mg cholesterol, Sodium 1149mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 0 fiber), Protein 20g protein.

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