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Bacon-and-Egg Braid

 2 Ratings
2 Comments
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6
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Pillsbury® Crescent Recipe Creations® dough sheet provides a simple addition to this flavorful braid made with bacon and eggs – perfect for a warm breakfast.

Ingredients

5
slices bacon
1
medium onion, finely chopped (1/2 cup)
6
eggs
1/4
cup mayonnaise
1/4
teaspoon red pepper sauce, if desired
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
3/4
cup shredded sharp Cheddar cheese (3 oz)

Directions

  • 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, pepper sauce, 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
403
% Daily Value
Total Fat
27g
0%
Saturated Fat
10g
0%
Sodium
775mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
0g
0%
Protein
15g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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