Easter Brunch: Breakfast Stuffed Brunch Ring

Good Morning! Are we excited for Easter yet? I know that I sure am. While this year will be a quiet Easter spent at home, there are still so many wonderful dishes to consider for a simple Easter Brunch.

Are you a fan of scrambled eggs and bacon? Me, too. This beautiful Brunch Ring has so much going on. The eggs are not fully scrambled so that they hold up better when filling the ring, and any uncooked egg will firm up nicely as it bakes. This has a bit of a Mexican feel with the red bell peppers and Cilantro garnish. If you really want to spice it up, salsa will do the trick.

Unlike our earlier Pastry Tarts, this ring must be served piping hot, straight from the oven. Since it includes bacon and eggs all wrapped in flaky crescent dough, there really isn’t a need for much else to be served hot. Just have the coffee pot on and you are set.

Happy Day Everyone!

Breakfast Stuffed Brunch Ring
4 slices bacon
1/4 cup Red Bell Pepper
1/3 cup Milk
4 eggs
Kosher Salt to taste
Black Pepper, if desired
1(8 oz) can Refrigerated Crescent Rolls
1 cup shredded Mexican Cheese Blend
1 tablespoon additional Milk
1/4 cup chopped Cilantro, if desired
1 cup thick Salsa, if desired

Heat oven to 375-degrees. Line large cookie sheet with cooking parchment paper, set aside.

Cut bacon in half crosswise to create 8 short strips. Set aside. Core and finely dice the red bell pepper, set aside.

In 10-inch nonstick skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once.

Note: Bacon will continue to cook in the oven.

Set fried bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to edge, and place it on top of the already set egg mixture. Cook 2 to 3 minutes or until eggs are thickened throughout but still moist.

Note: Eggs will continue to cook in the oven.

Meanwhile, unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with pointed tips out, overlapping in star shape. Leave a 4-inch round circle open in center. Crescent dough points may hang over edge of cookie sheet at this stage. Press overlapping dough to flatten and seal together.

Place one bacon on each of the eight triangles. Sprinkle 1/3 cup of the cheese onto widest part of of the overlapping dough ring. Spoon eggs over cheese, shaping into a mounded ring. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake in the heated oven for 20 or until deep golden brown. While the ring bakes, mince the cilantro for garnish.

Remove ring from the oven and let cool for 5 minutes on the pan. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and serve salsa.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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