I was first introduced to wreaths at a Pampered Chef Party, a Turkey Cranberry Wreath (I will share the recipe soon!). I’ve also made a Taco Wreath. So, when I saw a Breakfast Wreath on Pinterest, I knew I wanted to give it a try! It’s really easy, and I added in some of the Roasted Corn Salsa I had in the fridge. It was delicious, and I will be making this again! There are many possibilities with this one, I used eggs, bacon, cheese, and the salsa, but you could do any combination of eggs, bacon, sausage, hash browns, vegetables, and cheese, based on your breakfast favorites. Also, there are 2 ways to make wreaths, this one I used 1 can of 8 crescent rolls, and when I share the Turkey Cranberry Wreath, it uses 2 cans of 8 crescent rolls. You could make this Breakfast Wreath using the 2 can method instead, the 2 can method covers the filling more, but with 1 can, you still get good coverage too.
Breakfast Wreath
What you need:
1 can refrigerated crescent rolls
8 slices bacon, cooked, but not too crispy (I used turkey bacon)
5 eggs
Any other veggies you want to add to the eggs
1 cup shredded cheese, I used Mexican blend, but you could use cheddar, colby jack, pepper jack, etc.
How to make it:
Preheat oven to 375 F.
Scramble the eggs and add in any other veggies you want to use.
Unroll crescent dough; separate into 8 triangles. With wide ends of triangles toward the center, arrange the 8 triangles in a circle on large round baking stone or on a greased baking sheet. The corners of wide ends should overlap and points will extend 1 inch beyond baking stone. Lay a piece of cooked bacon on each triangle.
Spread 1/3 cup of the shredded cheese around the inner circle of the wreath. Scoop egg filling onto the dough on top of the cheese. Top the filling with another 1/3 cup of cheese.
Lift the ends of the crescent rolls over the filling and tuck under the middle of the ring.
Brush the dough with a beaten egg or olive oil. Sprinkle the remaining 1/3 cup cheese over the dough.
Bake in the preheated oven for 15 – 17 minutes, or until crescent rolls are golden brown. Cut into 8 pieces and serve.
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