Buttery, golden brown Pillsbury crescent rolls are filled with bacon, scrambled eggs, pepper jack and parmesan cheese. These are ooey, gooey brunch 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.