Prep Time: 15 Mins
Cook Time: 20 Mins
Makes: 8
Ingredients
7 eggs, divided
½ red bell pepper chopped
½ green bell pepper chopped
¼ tsp salt or to taste
1/4 tsp pepper or to taste
8 slices bacon, cooked as desired and crumbled
2-8oz. pkgs refrigerated crescent rolls, Pillsbury crescents
1 cup cheddar cheese shredded
Instructions
1. Preheat oven to 375 F degrees. In a bowl beat 6 of the eggs and mix in the chopped peppers, salt and pepper. Cook the egg mixture in a skillet, scrambling until they are fully cooked.
2. Open both packages of crescent rolls and separate into rectangles (two triangles together.) On parchment paper, layout the 8 rectangles with short ends forming a 6” circle.
3. On each rectangle closet to the circle, spoon the bacon and cooked egg mixture. Top with shredded cheese.
4. Fold the long end of the rectangle completely over the egg mixture and press to bottom of pastry to seal. Using a fork, gently open the perforations. Beat the remaining egg and brush the pastry.
5. Bake for 15 – 17 minutes or until the crescents are cooked and golden brown.
6. Garnish with parsley, if preferred. Serve warm.
Nutrition Info
Calories 360
Total Fat 22 (g)
Saturated Fat 5 g
Cholesterol 185 (mg)
Poly Fat 1.5 g
Mono Fat 3 g
Sodium 770 mg
Total Carbohydrate 26 g
Sugar 7 g
Dietary Fiber 0 g
Protein 16 g
Vitamin A 80 mcg
Calcium 130 mg
Iron 1.6 mg
Vitamin D 0.9 mcg
Folate 25 µg
Choline 140 mg
Potassium 130 mg