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Monday, March 17, 2014

BREAKFAST BRAID

3:54 AM

Yield: 2-3


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

INGREDIENTS:




1 container of reduced fat crescent roll dough, rolled into a ball
Cooking spray
3-4 slices of bacon, cooked & crumbled
5 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
Cayenne pepper, to taste
2-3 tbsp Sharp cheddar cheese, shredded
1 tbsp green onion, sliced


DIRECTIONS:




Remove the crescent roll dough from the container and roll into a ball. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.

Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook - they will finish cooking in the oven.

Roll (or spread) the dough out on top of the silpat mat into a rectangle. Sprinkle some cheese, green onions, and bacon down the center of the dough. Add the scrambled eggs then the remaining cheese, green onion, and bacon on top.

Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Place into the oven and bake for 13-15 minutes. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.


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