1 (8 ounce) can of crescent rolls
8 slices of bacon, cooked and crumbled
4 eggs, scrambled
1/2 cup of finely shredded cheddar
1 egg beaten
1 Tbsp of cracked black pepper
Prep time 10 minutes ready in 30 minutes and servings 8
Preheat you oven to 350 degrees
We use eggbeaters and these are with cheese. also I used this Mexican blend cheese.. that is what I had and it doesn't have any added flavors. I did use one real egg later in the recipe.
First you need to cook your bacon, this isn't my first rodeo I took those 8 slices of bacon and with scissors cut them into small pieces and fried it up... SO much easier!
Now 1 cup of egg beaters equals 4 eggs. I cooked those up.
Drain the bacon on paper towels and allow to cool a few minutes.
Open and separate the crescent rolls
Add a bit of the bacon, now I think that if you want to you could use those real bacon bits here. NOT the ones that are little rocks but the ones that are actually bacon. It would have you a little time.
Add the eggs, remember you are going to have to roll these up so judge your filling by that.
I am rusty at this so there is no picture of this step... but add a bit of the shredded cheese.
Roll them up and put them on the cookie sheet. The recipe said ungreased but I have been at this too long. I know that melted and burned egg or cheese is a pain to remove, so I sprayed it.
I had this much of the eggs left over so I will only use 3 eggs or 3/4 cup of the eggbeaters
Take an egg and beat it a little bit.
Brush the top of the bundles, it makes them nice colored
Sprinkle pepper on the top.
Bake for 18-20 minutes
Looks like this when done!
Notes ...
This took me 45 minutes from start to finish not 30 minutes. Now I also took pictures so that added a little time, but not 15 minutes. Personally this is not a weekend breakfast because of the time it takes.
Next time I will use less eggs.
This is a keeper! It is easy and made of things that many of us have on hand anyway.
0 comments:
Post a Comment