Saturday, December 24, 2011

Breakfast Crescents

A couple of weeks ago, I was wanting something different from the usual breakfast. I mean, of course bacon, eggs, biscuits, gravy, sausage (and sausage gravy), pancakes, waffles, etc.., are great and all, but I do come up with some pretty awesome ideas for every other meal EXCEPT for breakfast. Now, I'm not the first one who has thought of this, I'm sure. As a matter of fact, I got the idea from seeing someone else stuff a hamburger casserole type filling into a crescent, so that made me think that this would be pretty great. And it was. What's not great about bacon, eggs, and cheese rolled up in a flaky, buttery crescent? Plus, it's super easy cleanup and perfect for on-the-go! Win-win! So here's how breakfast crescents go down in my house:

My household consists of my husband, 2 children, and myself, so I really am taking that into consideration and I'm not joking with the amount put into this. We were all stuffed too! But just an FYI, these pics are from the very first time I made them, and I overcompensated by 1 egg, and 2 pieces of bacon. 

You need:
 1 can of crescents (I used the flaky and buttery Pillsbury), regular, not dinner size.
2 eggs
1 slice American cheese, broken into little squares
2 slices of bacon
Butter for cooking the eggs

First things first, I scramble up my 2 eggs with a whisk, adding just salt and pepper to flavor. By all means, add whatever you like, though. I always make sure to get my eggs very foamy to get a nice, fluffy scrambled egg in the end. (I also have finally fought the urge to add milk while mixing!) 

Preheat the oven following directions provided on whatever brand of crescents you choose. Fry up your bacon and get your butter going in another small skillet for the eggs. I always use a little over medium heat on my eggs at first. (I like a little sizzle).

After I fry my bacon, I like to place it on a paper towel lined saucer to catch the grease. Once cooled, coarsely chop.

Once your eggs have reached the "almost done" stage, (they still look a little wet), pull them from the heat and add the American cheese. 

Here's a close-up of what I mean by that "almost-done" stage. However, if you are a scrambled egg connoisseur, do not trouble yourself ;)

Now we are ready to fill and roll our crescents. I grease a cookie sheet with butter. If you aren't as keen on as much butter as I throw around, put down some parchment paper. Unroll the crescents and take about a tablespoon of the egg mixture and place it in the center of the crescent, and top with some chopped bacon. 

 Roll up crescent around the mixture as you normally would and place approximately 2 inches apart on pan.

As you can see, I'm not too worried about rolling the egg mixture up into the crescent and covering it completely. The reason being, the crescent bakes up and around it, so none really spills out. I'd also like to point out here that pretty sweet coffee cup in the top left corner ;)

However long your crescent package directions direct you to bake for, start with that, (which for mine was 9-11 minutes). Each time I have made them, though, I have added 1-2 extra minutes. Pull from oven and let rest briefly before transferring from cookie sheet to serveware. 
And from here, you OM NOM NOM! We were too busy with this step for me to take a picture or show you the inside, so I'll have to toss that in later! Enjoy! 

If you have a different take on this, or have done something different, I would love to hear about it, so leave me a comment or email me!

1 comment:

  1. Just made these up for the workweek.
    I had some leftover filling so I made a sandwich, yum. I'm a little sad I can't have one of these now, while the pastry is nice and flaky, but now I'm full, lol.


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