You will need –
- 3 slices of bacon, cut in half crosswise
- 1/3 cup plus 1 tbsp of milk
- 4 eggs, slightly beaten
- Salt and pepper, if desired
- 1/4 cup of chopped red pepper
- 1 can of Jus Rol croissants
- 1/2 cup of Cheddar cheese
- 1/2 cup of Red Leicester cheese
(you can also use some fresh cilantro and some salsa if that’s your cup of tea)
Heat the oven to 190 degrees C and then line a large baking tray with baking parchment. Cook the bacon over a medium heat for about 4 minutes or until cooked, but not crisp and make sure you turn it so both sides get a bit of time. Set the bacon aside and then drain all except 2 teaspoons of the bacon juice left in the pan.
In a medium bowl, beat 1/3 cup of the milk, the eggs and the salt and pepper with fork or whisk until well mixed and then stir in the red pepper. Pour the egg mixture into the bacon pan and as the mixture heats, portions of the eggs will begin to set. Gently push the cooked portions with metal spatula to the outside edge of the pan but make sure you avoid stirring constantly. As more of the egg sets, push it to the edge and place it on top of the already set egg mixture. Cook for around 5 to 6 minutes or until the eggs are thickened throughout but still moist.
Unroll the Jus Rol dough. It comes in 6 triangles but if you’re using a different croissant roll brand, it may come in 8 triangles. Separate the triangles and arrange them on the baking parchment with the shortest sides toward the centre, overlapping in a star shape and leaving 4-inch round circle open in centre. The crescent dough points may hang over the edge of the cookie sheet so be careful of any lingering Labradors as was the case with mine who decided this was a good time to nibble on the tip of one of the overhanging triangles.
Place the bacon on each of the triangles and then sprinkle 1/3 cup of both cheeses onto the widest part of the dough. Spoon the eggs over the cheese and then sprinkle with another 1/3 cup of the cheeses. Pull the points of triangles over the eggs and cheese and then tuck under the dough to form ring with the filling still visible. Carefully brush dough with the remaining 1 tablespoon of milk and sprinkle with remaining 1/3 cup cheese.
Bake it in the oven for 20 to 25 minutes or until deep golden brown and then let it cool for about 2 minutes. With broad spatula, carefully loosen the ring from the cookie sheet and slide it onto a serving platter. Feel free to garnish it with cilantro and salsa although I didn’t with mine!
This is such a fantastic tear and share breakfast recipe and is super easy to prepare! You can add all sorts of other breakfast ingredients like tomatoes and mushrooms to jazz it up a bit but at the end of the day, it’s completely up to you!