• 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


  1. Preheat oven to 375°F. In a bowl beat 6 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.
  2. Open both packages of crescent rolls and separate into rectangles (two triangles together.) On parchment paper, layout the 8 rectangles with short ends forming a 6” circle.
  3. On each rectangle closet to the circle, spoon the bacon and cooked egg mixture. Top with shredded cheese.
  4. 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.
  5. Bake for 15 – 17 minutes or until the crescents are cooked and golden brown.
  6. Garnish with parsley, if preferred. Serve warm.


Formulation courtesy of American Egg Board