BACON & EGG BREAKFAST BOMBS
Bacon & Egg Breakfast Bombs
- Servings: 8
- 1 (8 count) can refrigerated crescent rolls
- 8 slices bacon, cooked & crumbled into bite size pieces
- 4 eggs, scrambled
- 8 tablespoons shredded cheddar cheese
- 1 egg, beaten
- salt & cracked black pepper, to taste
Preheat oven to 375°
Fry bacon in a skillet until brown and somewhat crispy. We don't like ours overly crispy. Drain on paper towels.
Heat and spray a seperate skillet and add 4 beaten eggs adding salt and pepper to taste and stir until scrambled.
Unroll dough and separate into 8 triangles.
Top each triangle with scrambled egg, bacon and 1 tablespoon cheese per triangle. Lay egg, bacon and cheese starting at the wide end and then down thru the center.
Starting at the wide end, roll towards the small end. Some of the filling may fall out and just stuff it back in when your done rolling it up.
Place on ungreased cookie sheet. With the 1 remaining beaten egg, brush the tops of rolls and sprinkle with pepper.
Bake 18 to 20 minutes or until golden brown.
A big hit with my family! Gone in a flash!