Bacon, Egg, and Cheese Breakfast Crescent Wrap
  • 4 strips bacon, cut in half
  • ½ c. bell peppers, chopped (I used red and yellow)
  • ¼ c. onion, minced
  • 3 garlic cloves, minced
  • 4 Eggland's Best Eggs
  • 1 t. black pepper
  • 1 roll of refrigerated crescent roll dough
  • 4 oz. sharp cheddar cheese, thinly sliced
  1. Preheat the oven to 375 degrees.
  2. Place the bacon slices in a medium skillet over medium heat. Cook for 2-3 minutes per side or until they are just cooked but not browned. Remove from pan and set on a paper towel to drain.
  3. Remove all but 1 teaspoon of bacon fat from the pan. Add the peppers, onion, and garlic to the bacon fat and saute for 3 minutes.
  4. In a small bowl beat the eggs and black pepper. Pour over top of the pepper mixture and gently push the eggs around the pan with a spatula for 3-4 minutes or until they are cooked.
  5. Unroll the crescent rolls and divide into 8 triangles. Place one slice of lightly cooked bacon on each crescent triangle. Spoon 1-2 tablespoons of the egg and vegetable mixture on top of the bacon and then place a few thin slices of cheese on top.
  6. Starting at the small end, roll up the crescent rolls. Place on a large baking sheet.
  7. Bake for 13-15 minutes or until the crescent rolls are golden brown. Remove from the oven, cool for 2 minutes, and serve hot.
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at