Bacon Egg And Cheese Breakfast Roll Ups Food

BACON, EGG AND CHEESE BREAKFAST ROLL-UPS

Steps:

• Preheat skillet (I use my cast iron skillet) over medium-high heat. Add the bacon and cook, stirring occasional to avoid burning, until crispy (about 10-15 minutes). Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain excess grease. Set aside.
• While the bacon is cooking, scramble the eggs. Melt the butter in a separate large skillet over medium heat. Beat the eggs in a small bowl, add 2 Tablespoons of cold water and salt and pepper. Once the butter is melted, swirl the pan so the butter covers the bottom surface. Pour the eggs into the pan and let cook, while scrambling with a spatula, for 5-8 minutes or until the eggs are cooked through and golden.
• Preheat oven to 375 degrees F. Working with one crescent roll package at a time, and leaving the other in the fridge until ready to assemble, remove the dough from the packaging. Unroll the 8 triangles onto a clean work surface. Pile about a tablespoon each of the cooked bacon, scrambled eggs, and shredded cheese into the middle of each triangle. Gently roll the triangle up from the wide end to the skinny end, using your thumbs to keep the filling from spilling out. Enclose the sides and pinch shut as you roll.
• Place the filled crescent rolls onto the prepared baking sheets. Bake for 12 minutes, or until golden. While the first batch is baking, prepare the second batch with the second package of crescent rolls. Remove from the oven and let set for 2-3 minutes before transferring to a serving platter. Bake the remaining 8 rolls. Serve warm.
• Refrigerate Leftovers: Once completely cooled, store in an airtight container in the fridge for 1-2 days. Reheat in the microwave or 350 degree oven until heated through.
• Freeze Leftovers: Once completely cooled, freeze in a single layer on a parchment lined baking sheet in the freezer for 20 minutes. Transfer to a freezer bag. Thaw overnight and bake at 350 until heated through.

BACON, EGG, AND CHEESE BREAKFAST BOMBS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
• Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
• Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
• Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
• Place rolls seam-side down in the prepared pie plate.
• Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
• Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.

BACON, EGG, AND CHEESE CRESCENT ROLLS

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Heat the tablespoon of butter in an omelet pan.
• In a medium bowl, whisk together the eggs, salt, and pepper.
• Pour the eggs into the omelet pan and scramble until completely cooked. Set aside.
• Chop the cooked bacon finely and set aside.
• Unroll the crescent dough and separate the triangles.
• Place a tablespoon of the egg mixture, and a sprinkle of bacon and cheese over the egg.
• Roll up the triangle as you would a regular crescent roll.
• Place the roll on an ungreased baking sheet . Repeat with the remaining dough.
• Bake for 18 to 20 minutes or until golden brown. Serve and enjoy!