Ingredients
eggs, divided |
7
|
red bell pepper chopped |
½
|
green bell pepper chopped |
½
|
salt or to taste |
¼ tsp
|
pepper or to taste |
¼ tsp
|
bacon, cooked as desired and crumbled |
8 slices
|
refrigerated crescent rolls, Pillsbury crescents |
2-8oz. pkgs
|
cheddar cheese shredded |
1 cup
|
Directions
- PREHEAT oven to 375°F. In a bowl, BEAT six of the eggs and MIX in the chopped peppers, salt, and pepper. COOK the egg mixture in a skillet, scrambling until they are fully cooked.
- OPEN both packages of crescent rolls and SEPARATE into rectangles (two triangles together.) On parchment paper, LAY OUT the eight rectangles with short ends forming a 6” circle.
- On each rectangle closet to the circle, SPOON the bacon and cooked egg mixture. TOP with shredded cheese.
- FOLD the long end of the rectangle completely over the egg mixture and PRESS to bottom of pastry to seal. Using a fork, gently OPEN the perforations. BEAT the remaining egg and BRUSH the pastry.
- BAKE for 15 – 17 minutes or until the crescents are cooked and golden brown.
- GARNISH with parsley, if preferred. SERVE warm.
Nutritional Info
Per Serving: 1/8th of recipe
Calories |
360
|
Total Fat |
22 g
|
Saturated Fat |
5 g
|
Cholesterol |
185 mg
|
Poly Fat |
1.5 g
|
Mono Fat |
3 g
|
Sodium |
770 mg
|
Total Carbohydrate |
26 g
|
Sugar |
7 g
|
Dietary Fiber |
0 g
|
Protein |
16 g
|
Vitamin A |
80 mcg
|
Calcium |
130 mg
|
Iron |
1.6 mg
|
Vitamin D |
0.9 mcg
|
Folate |
25 µg
|
Choline |
140 mg
|
Potassium |
130 mg
|