Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon
  • 6 eggs (plus 1 for (egg wash (see below))
  • 1/3 c pesto
  • Kosher salt and ground black pepper
  • 1 tube crescent rolls
  • 3/4 c. shredded cheddar cheese
  • 1/3 c grated Parmesan (optional)
  • 1 egg (beaten with 1 tsp milk (for egg wash))

Instruction

  • 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.