Cream Cheese Egg And Bacon Grands Crescents Recipe

Ingredients

8

slices bacon

4

eggs

2

tablespoons chopped green onions (about 2)

1/4

teaspoon black pepper

2

oz (from 8-oz package) cream cheese, softened, cut into 1/2-inch pieces

3/4

cup shredded Cheddar cheese (6 oz)

1

                        can (12 oz) refrigerated Pillsbury™ Grands!™ Butter Flake Crescent Rolls (8 Count) or 1 can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count) 

Preparation

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.

In 12-inch nonstick skillet, cook bacon over medium-high heat about 4 minutes or until cooked but not crisp, turning once. Set bacon aside; drain all except 1 tablespoon bacon drippings from skillet.

In medium bowl, beat eggs, 1 tablespoon of the green onions and the pepper with whisk or fork until well mixed. Pour egg mixture in same skillet; cook over medium heat 1 to 2 minutes or until eggs are thoroughly cooked but still moist. Add cream cheese and 1/2 cup of the Cheddar cheese. Cook 1 to 2 minutes, stirring occasionally, until cheese is melted.

Unroll dough; separate into 8 triangles. Cut each slice of bacon in half crosswise. Place 2 pieces bacon on shortest side of each triangle; top with about 2 tablespoons scrambled egg mixture. Roll up at shortest side of triangle, rolling to opposite point. Place crescents, point side down, on cookie sheet.

Bake 15 minutes; sprinkle crescents with remaining 1/4 cup cheese. Bake 2 to 3 minutes longer or until crescents are golden brown and cheese is melted. Sprinkle crescents with remaining 1 tablespoon green onions.