Breakfast

Egg and Bacon Cressent Roll Braid is for Breakfast.

Egg and Bacon Cressent Roll Braid takes 20 minutes to prepare.

Egg and Bacon Cressent Roll Braid takes 25 minutes to cook.

Egg and Bacon Cressent Roll Braid makes 5 servings.

The ingredients for Egg and Bacon Cressent Roll Braid are:

6 serving Pillsbury Crescent Seamless Dough Sheet
5 serving Bacon (fried) 1 slice
6 large Egg, fresh, whole, raw
.25 cup Mayonnaise, regular (mayo)
0.75 cup Colby and Monterey Jack Cheese shredded
1 serving Green Onion (fresh-1 stalk)
.25 teaspoon salt
.25 teaspoon freshly ground pepper

Here is how you make Egg and Bacon Cressent Roll Braid:

1. Heat oven to 375?F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.2. In medium bowl, beat eggs, mayonnaise, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.3. On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese and cooked onions.4. With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.5. Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.Serving Size:?5 servings

The nutritional information for Egg and Bacon Cressent Roll Braid is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 394.9

• Total Fat: 31.0 g
• Cholesterol: 248.9 mg
• Sodium: 775.0 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 1.3 g
• Protein: 16.3 g