Bacon Egg and Cheese Crescent Ring
Make a crescent roll ring with crescent rolls, baked to perfection with a bacon, scrambled eggs, pesto and cheese combination. Serve each triangle piece of this Bacon, Egg and Cheese Crescent Ring for breakfast, brunch or dinner. It’s a savory, cheesy breakfast ring with bacon and we love it for a quick meal.
Oh, I love a “breakfast for dinner” idea, and using crescent rolls is my easy tip. This breakfast ring is made with scrambled eggs, bacon, and pesto–a savory mixture that is baked inside of crescent rolls on a round cooking sheet or stone. This Bacon Eggs and Cheese Crescent Ring is a quick meal that comes together easily, and is a real crowd pleaser!
Bacon Egg and Cheese Crescent Ring
These bacon, egg and cheese crescent rolls makes a great holiday breakfast, or even a weeknight meal. We love adding pesto, as it really makes the flavor so delightful. We do love a quick meal with crescent rolls, like this Cake Pan Ham and Cheese Sandwiches recipe and Blueberry Dumplings!
Read more: Bacon Egg and Cheese Crescent Ring
Why I love this recipe
- It makes a great weeknight dinner or a fun brunch idea for the weekend.
- You can use any scrambled egg combination with your favorite meat, cheese, etc.
- We love to use pesto for the best combo! Use fresh (homemade) or you can buy in the jar (Delallo brand is great), or in the store (like Costco or Trader Joe’s).
Gather these ingredients
- Bacon – cooked
- Eggs
- Pesto – we buy at Costco or Trader Joe’s
- Kosher salt and ground black pepper
- Crescent rolls
- Shredded cheddar cheese – or your favorite variety
- Grated Parmesan
- Milk – a splash for egg wash, or you can use water
How to make a bacon egg and cheese crescent ring
- Cook and scramble the eggs and bacon; add the pesto!
- Grease a circular baking sheet or stone with parchment paper.
- Unroll crescent rolls and piece together into a circle, slightly overlapping the edges so they stick together.
- Place a slice of bacon on top of each crescent roll, then fill in the widest part of the roll with the scrambled eggs and a sprinkle of cheese.
- Pull up and tuck the tips into the center of the ring—it should look like a shallow circle.
- Brush with egg wash and sprinkle Parmesan on top.
- Bake until golden or until the dough is cooked and top is browned.
- Serve your favorite coffee, and ENJOY!
Tips and substitutions:
- In place of bacon you can use cooked sausage, ham, Canadian bacon, or even chicken.
- Optionatl to leave out the pesto if you aren’t a fan of basil, but we love the combo!
- Mix up the cheese with your favorite flavors, like Gouda, Monterey Jack, Pepper Jack (if you like a kick), Dubliner (another of our favorite), and Gruyere.
- Make sure you bake it to golden brown. You don’t want the center of the ring to be gooey (uncooked crescent rolls).
How do you serve a crescent ring?
Whether you’re serving this for breakfast or dinner, it’s on the table in less than an hour! We love it served with fresh fruit an homemade blueberry biscuits (yum).
Or give this breakfast menu a try! Serve these pesto eggs with:
More crescent roll recipes you may want to try while you are here:
- Spinach Dip Crescent Wreath
- Mini Crescent Dogs Christmas Tree
- Breakfast Braid Brunch Board
- Pigs in a Blanket
Get the Recipe:
Bacon Egg and Cheese Crescent Ring
Ingredients
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet over medium heat, cook your bacon—or do it in the oven! Bake on a parchment-lined sheet at 400 degrees F for 15-18 minutes (depending on how thick bacon is). Just make sure it doesn’t get too stiff and crispy, because you’ll be rolling it.
- When bacon has cooked, transfer to a paper towel and drain the fat from pan.
- In a large bowl, whisk eggs and pesto. Season with salt and pepper. Heat pan over medium to medium-low heat, then add eggs to skillet and scramble—don’t overcook.
- Grease a circular baking sheet or stone with parchment paper. Unroll crescent rolls and piece together into a circle, slightly overlapping the edges so they stick together. Place a slice of bacon on top of each crescent roll, then fill in the widest part of the roll with the scrambled eggs and a sprinkle of cheese. Carefully roll up and tuck the tips into the center of the ring—it should look like a shallow circle.
- Brush with egg wash and sprinkle Parmesan on top. Bake until golden, 15-20 minutes, or until the dough is cooked and top is browned. Serve hot.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Wasn’t sure how I’d like the pesto and egg, but it was so tasty. I would definitely make this a rotating meal. I made it for my daughter for breakfast and don’t have much time in the morning. So, I scrambled egg and pesto night before, used Aldis precooked bacon, made my egg wash, measured out the cheese ahead of time, and had my stone with parchment paper ready to go. It took about 15 minutes for my first assembly job and 15 minutes to bake. My 16 year old daughter had seconds and said it tasted good. My father in law wouldn’t touch it because it looked different…his loss, our gain:) The eggs turn green from the pesto, but you don’t notice it too much with the cheese on top. Just happened to make it the day before St. Patrick’s Day. My kids and I don’t care about the color either way, just the father in law seems to care.