Hashbrowns Bacon And Egg Crescent Breakfast Ring


2 (8oz) cans crescent rolls
1/2 pound bacon, grease reserved
2 cups frozen hash browns
1 medium sized red onion, chopped
6 eggs
6 slices American cheese
salt & pepper to taste


Preheat oven to 375 degrees.

Cook bacon in pan until crisp. Reserve grease, & drain bacon on paper towels. Crumble when cool. Meanwhile, in a large round casserole dish or on a large pizza pan, lay out your crescent rolls, wide ends in the center, & points overlapping, making a wreath-like shape. (Refer to photos below)

Cook the hash browns on medium-high heat in the bacon grease for 5 minutes. Stir in the chopped red onion & cook for an additional 10 minutes, or until slightly browned. Drain on paper towels.

In a medium bowl, scramble the eggs with a fork. Cook on medium heat until done. Melt the cheese on top, stir – and set aside.

Layer the components inside the crescent roll ring as follows. First the hash brown/onion mixture, then the cheese eggs, followed by the crumbled bacon. Wrap the outer points over the filling, and tuck the ends in the center.

Cook in the preheated oven for 17-22 minutes.

place your crescent rolls in a circle, overlapping – leaving the middle hollow like a donut, as shown.

Now, let’s layer the ingredients in. First the hash brown & onion mixture.

Top with the eggs & crumbled bacon.

Pull the crescent rolls over the filling & tuck inside the ‘hole’.