Breakfast doesn’t get much better than flaky, buttery Pillsbury™ crescents filled with eggs, bacon and lots of flavor!
Preheat oven to 400°F. Open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough right down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams.
Fold up the edges of the dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Sprinkle with a bit of Parmesan and a smidgen of salt and pepper.
Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese, and additional salt and pepper if desired.
1 can crescent dough
2/3 c. Monterey Jack
4 slices cooked bacon
Freshly ground black pepper
1 tbsp. Chopped chives, for garnish
- Preheat oven to 400°. Line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together.
- Fold edges of dough in to create a crust. Crack eggs onto crescent dough and sprinkle with cheese. Place bacon on top and season all over with salt and pepper.
- Carefully transfer baking sheet to oven and bake until crust is golden and egg whites are set, 10 to 15 minutes.
- Garnish with chives. Slice into squares and serve warm.