35M Total Time
15M Prep Time
Ingredients and Directions
Preheat oven to 375°F. 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.
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.
On each rectangle closet to the circle, spoon the bacon and cooked egg mixture. Top with shredded cheese.
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.
Bake for 15 – 17 minutes or until the crescents are cooked and golden brown.
Garnish with parsley, if preferred. Serve warm.
- 7 eggs, divided
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- ¼ tsp salt or to taste
- ¼ 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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.