Tuesday, April 26, 2011

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.

8 comments:

  1. Yum! I used to make a pocket from the crescent dough and then fill it with breakfast treats, but that was a pain!

    This is a much better idea - and I have everything in the fridge to try it this weekend! Thanks for sharing :)

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  2. I just came across this, but do you think you could make these and then freeze them for quick breakfasts?

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  3. Well, these were so popular in my house that we didn't have any leftovers to freeze! But I'm sure that they would freeze well, you would just want to let them cool completely before freezing.

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  4. I usually try to stray from the canned rolls, but on a day like this when I just don't want to use a lot of effort to cook these are perfect!

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  5. Had a can of crescents hiding in the fridge from the last BOGO sale. Your recipe came up on Pinterest and looked great. I added a few things I had hanging out in the fridge from the last taco meal and some taco seasoning and it was great. The BF devoured it and asked for another one...LOL. I was worried the eggs would be rubbery due to cooking twice but what a great idea to par-cook the eggs! Love the blog and so glad I stumbled upon it!

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  6. Okay, my protein smoothie is not got to taste as good this morning after reading your blog. I am so hungry now.

    Wonderful blog. Thank you for sharing your delicious food.

    Jeff

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  7. I increased the eggs from 3 to 5 and added an extra piece of bacon. While I was scrambling the second batch of eggs (after the first 3 didn't look like enough) the dough warmed up a bit and got soft. I was nervous when I sliced the roll that I was going to end up with a giant mess of burnt cheese but they came out great. My daughter LOVED them. I wrapped them in foil, I'm hoping to reheat them tomorrow morning for breakfast.

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