crescent breakfast

Servings: 8
Category: breakfast
https://www.pillsbury.com/recipes/bacon-egg-and-cheese-breakfast-sandwiches/d907e033-25e6-41be-aa97-588eac6b7ab8
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients:

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 8 slices bacon, crisply cooked, crumbled (1/2 cup)
  • 4 eggs, scrambled
  • 1/2 cup finely shredded Cheddar cheese (2 oz)
  • 1 egg, beaten - optional
  • 1 tablespoon cracked black pepper, optional

Directions:

  1. Heat oven to 350°F. Unroll dough on work surface; separate into triangles.
  2. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
  3. Bake 18 to 20 minutes or until golden brown.

Notes:

  • Did you know? You can make scrambled eggs in the microwave! Beat eggs well in medium microwavable bowl. Microwave uncovered on High 1 1/2 minutes. Stir cooked out edges into center. Microwave 1 to 2 minutes more or until eggs are almost set but still moist.
  • Swap the cheddar cheese in this recipe for your favorite easy-to-melt variety: Pepper Jack, Monterey Jack, Swiss or Havarti are all tasty options.
  • Brushing the tops of the sandwiches with beaten egg gives them added golden-brown color and a crisper, slightly shiny crust.

Nutrition Facts:

Serving Size:1 Sandwich

  • Calories

    • 200

  • Calories from Fat

    • 120

  • Total Fat

    • 13g
    • 20%
    • Cholesterol 105 mg, 36%
    • Sodium 410 mg, 17%
    • Potassium 70 mg, 2%
    • Total Carbohydrate 12mg, 4%
    • Protein, 8g