Tuesday, April 15, 2014

Bacon Egg and Cheese Brunch Ring

· 4 slices bacon, cut in half
· 1/3 cup + 1 tablespoon milk
· 4 eggs, slightly beaten
· Salt and pepper, to taste
· ¼ cup chopped red bell pepper
· 1 (8 ounce) can refrigerated crescent dinner rolls
· 1 cup shredded Mexican cheese blend, plus more for topping
· Cilantro, fresh and chopped, if desired
· 1 cup salsa, if desired

1. Preheat oven to 375 degrees. Line a large cookie sheet or pizza stone with parchment paper.
2. In a large skillet, cook bacon until cooked through but not crisp. Set aside. Drain all except 2 teaspoons bacon drippings from skillet.
3. In a medium bowl, beat 1/3 cup milk, eggs, salt and pepper and whisk until well mixed. Stir in bell pepper. Pour mixture into skillet. As mixture heats, portion of eggs will begin to set. Gently push cooked portions to outside edge of skillet. Avoid stirring constantly. As more egg sets, push to the edge. Cook until eggs are thickened but not moist.
4. Unroll dough and separate into 8 triangles. On the cookie sheet, arrange triangles with shortest sides toward center, overlapping in a star shape and leaving a 4-inch round circle open in center. Press overlapping dough to flatten.
5. Place bacon on the wide part of dough; sprinkle with 1 cup cheese and then egg mixture.
6. Pull points of triangles over eggs and cheese and tuck under dough to form ring.
7. Carefully brush dough with remaining 1 tablespoon milk, sprinkle with cheese.
8. Bake at 20 to 25 minutes or until golden brown. Cool 2 minutes. Carefully loosen ring from cooking sheet; slide onto serving platter. Garnish with cilantro and salsa.

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