Egg and Bacon Cressent Roll Braid
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 394.9
- Total Fat: 31.0 g
- Cholesterol: 248.9 mg
- Sodium: 775.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.3 g
- Protein: 16.3 g
View full nutritional breakdown of Egg and Bacon Cressent Roll Braid calories by ingredient
Introduction
Perfect for breakfast or dinner Perfect for breakfast or dinnerNumber of Servings: 5
Ingredients
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6 serving Pillsbury Crescent Seamless Dough Sheet
5 serving Bacon (fried) 1 slice
6 large Egg, fresh, whole, raw
.25 cup Mayonnaise, regular (mayo)
0.75 cup Colby and Monterey Jack Cheese shredded
1 serving Green Onion (fresh-1 stalk)
.25 teaspoon salt
.25 teaspoon freshly ground pepper
Tips
If you use crescent rolls, roll them together on a floured surface to make one sheet.
Directions
1. Heat oven to 375°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.
2. In medium bowl, beat eggs, mayonnaise, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
3. On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese and cooked onions.
4. With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
5. Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.
Serving Size: 5 servings
2. In medium bowl, beat eggs, mayonnaise, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
3. On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese and cooked onions.
4. With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
5. Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.
Serving Size: 5 servings
