Make a pull apart breakfast wreath filled with scrambled eggs, bacon and cheese.
- 8 oz. can of crescent roll dough
- 8 pieces bacon precooked
- 6 eggs cooked and scrambled
- 2 cups cheddar cheese grated
- 1/2 cup cream or milk
- cherry tomatoes
- a few sprigs of cilantro *optional garnish
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Preheat oven to 375.
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Precook your bacon before you begin.
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Mix together the eggs with the milk for fluffy scrambled eggs. Cook eggs over medium heat and scramble as you go. Set the eggs aside.
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Open the can of crescent roll dough and place each triangle of dough in a circle shape with the wide side towards the center on a parchment lined pan.
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Place a piece of bacon on top of each triangle of dough. Sprinkle the inner circle of the dough with half the grated cheese. Next, place a chunk of scrambled egg on top of each triangle, and sprinkle each one with more cheese. Pull each triangle point of dough over the egg and tuck under the inside of the breakfast wreath.
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Bake as directed on the can of dough: 11-13 minutes. Remove from oven and let cool.
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Garnish with three cherry tomatoes and a sprig of cilantro...to look like holly berries. Enjoy!