|Cloverdale Applewood Smoked Bacon 14-16||549243||8 slices, fried|
|Campbell's 10 x 15 Puff Pastry Sheet||727540||1 sheet|
|Sparboe Large Eggs||215608||5 ea.|
|ProAct Red Bell Pepper||129809||1/2 ea., chopped|
|ProAct Green Bell Pepper||129720||1/2 ea., chopped|
|Diamond Crystal Kosher Salt Box||308709||1/4 tsp. (or to taste)|
|Baron Spices Ground Black Pepper||280898||1/4 tsp. (or to taste)|
|Brighton Farms Shredded Mild Cheddar Cheese||211720||1 cup|
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 paper. 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, we did because it gives the ring a nice golden color. Bake for 20 minutes or until the crescents are cooked and golden brown. Garnish with parsley, if preferred. Serve warm. Enjoy!