Egg Around

Before opening gifts on Christmas morning, my family ate a delicious wreath. No, we didn’t go all Euell Gibbons or anything. My daughter suggested the breakfast using Pillsbury Crescents and some ingredients you might think of as omelet fixin’s. She was inspired by a recipe she saw online a few years ago but has modified it to make it her own. We used Benton’s bacon because we’ve been hooked ever since my field trip there last March. During the cooking process, my wife ran upstairs to ask me for the camera, saying “you’ll want to put this on the blog.” Once it was done, they put a bowl of fresh fruit in the middle to make it look healthier. Here is my daughter’s version of the recipe:

Breakfast Wreath
Breakfast Wreath made with bacon, eggs, vegetables, rolls

2 cans of Pillsbury Crescents
7 large eggs
¼ cup milk
¾ lb bacon
½ cup chopped zucchini squash
½ cup chopped onion
½ cup chopped red or green bell pepper
¾ cup chopped, blanched broccoli
1 cup shredded Asiago cheese
2 tsp garlic powder
½ tsp basil
¼ tsp oregano
Pinch of rosemary
Extra virgin olive oil

Egg wash: 1 egg and 1.5 Tbsp of milk whisked together

1. Preheat oven according to directions on crescent roll package (375°F).
2. Cook bacon and pat with paper towel to remove excess grease. Crumble into small pieces and set aside.
3. Coat bottom of large skillet with oil and add chopped zucchini, onions and bell pepper when oil is hot. Sauté until soft.
4. In large bowl, beat eggs, milk, spices and ½ cup of cheese. Pour egg mixture into skillet with sautéed veggies and cook on medium heat until eggs are barely runny (do not cook eggs all the way or else they will dry out in the oven).
5. Arrange 23 of the 24 precut triangles of crescent roll dough on a non-stick cookie sheet in a circle pointing outward and with the bottoms of the triangles overlapping slightly. There should be a void in the center of the circle about 7 or 8 inches wide.
6. Sprinkle remaining ½ cup of cheese on overlapping portion of the dough ring. Place broccoli over cheese.

Breakfast Wreath made with bacon, eggs, vegetables, rolls 7. Carefully spoon egg mixture on top of the cheese around the ring.
8. Sprinkle the bacon pieces on top of the egg mixture. Add more cheese if desired.
crescent rolls being folded to form Breakfast Wreath 9. Wrap the points of each triangle dough piece inward, over the mound of eggs, cheese and bacon and gently press the points to seal with the inside of the dough ring.
10. With the last piece of dough, form a festive bow and gently press it onto the wreath. If you are really ambitious, make a poinsettia bloom or holly branch. Be sure not to show off, however; it’s breakfast, not an art show.

egg wash being applied to Breakfast Wreath 11. Use a pastry brush to coat the dough with the thin layer of the egg wash.
12. Bake for about 15 minutes or until dough is golden brown.
13. Serve hot.

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