Bacon Egg And Cheese Ring Recipe

How to Make Bacon Egg And Cheese Ring

1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. In a 10-inch skillet, cook 4 slices of bacon over medium heat for 4 minutes, or until cooked through but not crispy, flipping once. Set aside.
3. Drain all but 2 teaspoons of bacon grease from the skillet.
4. In a medium bowl, whisk together 1/3 cup milk, 4 large eggs, 1/4 teaspoon salt, and a pinch of black pepper until well combined.
5. Stir in 1/2 cup chopped bell pepper (any color).
6. Pour the egg mixture into the skillet. As the eggs begin to set, gently push cooked portions towards the edges of the skillet with a spatula.
7. Continue pushing cooked egg towards the edges, allowing uncooked egg to flow underneath. Cook for 5-6 minutes, or until the eggs are thickened but still moist.
8. Unroll 1 can (8 oz) of refrigerated crescent roll dough. Separate into 8 triangles.
9. Arrange the triangles on the prepared baking sheet, with the shortest sides pointing towards the center, overlapping to form a star shape. Leave a 4-inch circle open in the center.
10. Press the overlapping dough to flatten slightly.
11. Place a piece of cooked bacon on each triangle.
12. Sprinkle 1/3 cup shredded cheddar cheese (or your preferred cheese) over the widest part of the dough.
13. Spoon the cooked egg mixture over the cheese.
14. Sprinkle with another 1/3 cup of cheese.
15. Pull the points of the triangles over the eggs and cheese, tucking them under to form a ring.
16. Brush the dough with 1 tablespoon milk.
17. Sprinkle with the remaining 1/3 cup cheese.
18. Bake for 20-25 minutes, or until golden brown and cooked through.
19. Let cool for 2 minutes.
20. Carefully loosen the ring from the baking sheet using a wide spatula.
21. Slide onto a serving platter.
22. Garnish with fresh cilantro and salsa (optional).