We love this brunch dish because it serves 8 and is relatively easy to make. You can dress this brunch 'ring' up or down, change flavors and spices, its up to you. Try an Italian version with prosciutto, Italian cheeses and an herb crust or a Mexican flair with cilantro, pepper-jack cheese and Salsa...the combinations are endless but, I wanted to give you an idea of how to make the basic, and simple recipe offered by Pillsbury (using their crescent dough makes it a snap too!)
My husband loves making a jalapeno, cheddar & pepper-jack, salsa & egg one <---whew! too hot for me LOL Whatever your choice, give it a try! ~Enjoy! Diane
Bacon & Egg Brunch Ring
4 slices bacon, cut in half crosswise
1/3 cup plus 1 tablespoon milk
5 eggs, slightly beaten
Salt and pepper, if desired
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup shredded cheddar cheese
Heat oven to 375°F.
Line large cookie sheet with cooking parchment paper.
In a large 10-inch skillet, cook bacon over medium heat about 6 minutes or until cooked but not crisp, turning once. (It will finish cooking in the oven.) Set bacon aside; drain all but, 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. Pour egg mixture into skillet with bacon drippings. Cook eggs, as mixture heats, gently push eggs around (you are lightly scrambling eggs but, leave eggs in larger chunks). Avoid stirring constantly. 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 diagram). 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 large spatula, carefully loosen ring from cookie sheet; slide onto serving platter.
Recipe Adapted from: Pillsbury
Photos by: Diane Baker for Canning and Cooking at Home