Buttery, golden brown bacon, egg, and cheese crescent rolls are ooey, gooey breakfast perfection.
Bacon, Egg, and Cheese Crescent Rolls
Today was momentous in my life. This is the first time I have ever eaten eggs and liked them. Do you realize how crazy that is? Eggs are a breakfast staple for everyone I know, and I have never understood why. But these. Oh my lord. These hot, bubbly, cheesy, salty half-moons of heaven. I dunked them in hot sauce and I devoured four right out of the oven.
These couldn’t be easier to make, and I guarantee it will be a brunch hit.
- 1 pack Pillsbury crescent rolls
- 4 slices bacon, cut in half
- 3 large eggs
- 3 green onions, sliced
- salt and pepper
- 4 slices pepper jack cheese, cut in half diagonally
- ¼ cup grated parmesan cheese
- Preheat your oven to 350 degrees, (or whatever your crescent roll instructions indicate).
- Heat a skillet over medium-low heat, and add the 8 half-strips of bacon. Cook the bacon until half done; beginning to brown, but still flexible. You want to be able to roll the bacon up in the crescent rolls.
- Crack 3 eggs into a small bowl, add a pinch of salt and pepper, and add the green onions. Whisk eggs until totally combined.
- After the bacon is finished, let it rest on paper towels, and drain all but one tablespoon of the bacon grease from the pan.
- Place the skillet back on the stove and scramble the eggs in the bacon grease (sorry), stirring constantly 3-4 minutes or until just set. Everything will cook more in the oven.
- Prepare a sheet pan with foil or parchment paper and non-stick cooking spray.
- Separate the crescent dough into 8 triangles following the perforated lines. Fill each triangle with one strip of bacon long-way, half a slice of pepper jack, 1 tablespoon of the scrambled eggs, and a pinch of grated parmesan.
- Starting with the flat, wide end, roll the dough into 8 crescents.
- Bake according to the package instructions, 13-15 minutes until golden brown.