Crescent Breakfast Roll-ups

Oh, one of my favorite food combinations - bacon, eggs, and cheese between bread. It's my ultimate breakfast. I have had a can of crescent rolls in the fridge for awhile now and wanted to use it up this morning. Usually I use crescent rolls to make pigs-in-a-blanket, but I didn't have any little smokies, and really I wanted something a bit more filling anyway. So why not roll up my ultimate breakfast inside the crescents? It was a great combo. Yummy bacon, eggs, and melty cheese wrapped up in a buttery crescent roll. The best part? I used reduced fat crescents and reduced fat cheese, so each roll only comes out to around 150 calories! So I totally had two. I'm sure you could reduce the fat even further if you used egg substitute instead of real eggs. I love my real eggs so I don't think I'll be bending on that one anytime soon, but I'm sure they would taste great with the substitute. This is a totally versatile recipe, you could use sausage insted of bacon, or any kind of cheese you like. I am also sure they would freeze ok, but I haven't tried that yet. Experiment and see what you like best!

Crescent Breakfast Roll-ups

1 can reduced-fat crescent rolls
3 large eggs, beaten
salt and pepper, to taste
5 slices bacon, cooked and crumbled
1/2 cup reduced-fat cheddar cheese, shredded
dash paprika
dash cayenne pepper

1. Preheat oven to 375 degrees. Spray a cookies sheet with cooking spray and set aside.
2.  In a skillet, add eggs, salt and pepper. Scramble until just underdone (they will finish cooking in the oven). Set aside to cool for 5 minutes. Open the can of crescents. Roll it out into a large recangle, with the long side facing you, and press all of the seams together. Once eggs have cooled, layer them evenly over the cresent roll dough. Then sprinkle the crumbled bacon and shredded cheese evenly over the eggs. Lightly sprinkle a few dashes of paprika and cayenne pepper over the top of everything.
3. Carefully roll everything up into a long cylinder and press the seams together when you get to the end. Slice into 8 even portions, and place seam side down on the greased baking sheet. (If you have any raw egg leftover, brush on top of the crescents.)  Bake for 8-10 minutes, or until golden brown. Serve warm.