Breakfasts that have bacon are always a win.
Bacon + eggs + cheese + crescent rolls = perfect Christmas morning breakfast.
Add some red and green peppers in there to make it healthy.
Because that would make it healthy, right?
Breakfasts is the most difficult meal when deciding what to eat. I mean, dinner? Easy. 9 times out of 10, if I don’t have something planned ,it’s pizza. Breakfast on the other hand? It’s SO hard. Sometimes I crave those sweet breakfasts like waffles and pancakes. Sometimes I don’t. So, if those dark chocolate peppermint crunch pancakes weren’t your style for breakfast, these will be.
The peppers and bacon add a needed crunch to the cheesy scrambled eggs and puffy baked crescent rolls. You can opt for any color pepper, but I chose red and green for obvious reasons.
You can also prep this the night before. Cook your bacon. Scramble your eggs with peppers. Shred your cheese. This way, come Christmas morning, you just assemble and pop in the oven. Super quick.
P.S. my obsession with this pan is unreallll. I’ve used it so many times for these wreaths and it’s absolutely bea-ootiful to serve them on.
Holiday Breakfast Wreath
serves 4 for main course and 8 if serving more
- 2 cans Pillsbury crescent rolls
- 8 slices bacon, cooked and crumbled
- 5 eggs
- 1/2 red pepper
- 1/2 green pepper
- 1 c shredded cheddar cheese
Preheat your oven to 375 degrees. Cook the bacon and set aside on a paper towel to drain off excess grease. Once cooled, crumble or chop into small pieces.
Beat the 5 eggs together in a bowl and pour into a pan heated over medium heat. Add the peppers and occasionally stir to ensure eggs are evenly cooked.
Remove the eggs from heat, add bacon and mix to combine.
On your prepared baking pan, place crescent roll pieces outwards and flatten around center so it holds all of the filling (refer to first image). Spoon egg/bacon/pepper mixture on top and then sprinkle with cheese. Fold tips of crescent rolls over egg mixture until wreath forms.
Bake for 20-25 minutes or until golden brown.