Breakfast for Dinner was a PinWin!

I don’t care if it is 5:00 AM or PM, a good breakfast sandwich is still a good breakfast sandwich and that is exactly what this recipe is!

Thanks to the repin I received that linked back to the Bacon Time with the Hungry Hungry Hippo dinner tonight was a snap, and surprisingly amazing! I am not going to lie, I had my doubts.. but it didn’t disappoint and it will definitely get repeated!

You Need:

-1 can of Crescent Rolls (I used Acme brand)

-1 package of bacon (You could use the pre-cooked kind if you wanted to eliminate a step)

-5 eggs

-1 cup Colby and Jack Cheese Mix

-Parchment Paper

Steps:

-Preheat oven to 375 degrees (that was the oven temperature that the crescents called for).

– Start your scrambled eggs: Beat the 5 eggs, pour into a hot pan, let cook and don’t burn them!

-Microwave your bacon (8 pieces)

-Line a pan with parchment paper, unroll the crescents so that it looks like a flower (the bigger triangle base should be in the center), it is ok if there are some spaces, it all works out fine. Use all of the rolls. Then lay a piece of bacon on each individual triangle, dump half of the cheese onto the bacon/rolls, then pile the eggs over top, dump the remaining cheese onto the layers.

– Wrap the ends up, to make a little basket. Remember, it is ok if there are some small holes, cover them as much as you can. But it will all be fine.

-Pop in the oven for about 15-18 minutes (follow the directions on your can for best results). And you are done! Easy right?

Now, I like hash browns with my eggs so I made some to go on the side. I bought the frozen potato strands (technical term IDK?), dumped them into a Teflon pan with about 2 tbs of EVOO. Sprinkled some salt, pepper, parsley and onion and mush together. Then just let it brown up.

Now, you could technically be done.. but what is breakfast without a mimosa? So grab the OJ, pop the champagne and pour yourself a nice big drink!

Now you are ready to eat! Enjoy!

xo, Dee

(thanks to Bacon Time with the Hungry Hungry Hippo for the recipe/image, and to Sarah for pinning it)