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Bacon, Egg and Cheese Brunch Ring Recipe

Bacon, Egg and Cheese Brunch Ring

Looking for creative new breakfast ideas? Here is a delicious Bacon, Egg and Cheese Brunch Ring Recipe from Pillsbury. This Bacon, Egg and Cheese Brunch Ring takes less than an hour to make and is sure to impress. Check out more great recipes, free samples, $250 coupons and more from Pillsbury Here!

Ingredients:

* 4 slices bacon, cut in half crosswise
* 1/3 cup plus 1 tablespoon milk
* 4 eggs, slightly beaten
* Salt and pepper, if desired
* 1/4 cup chopped red bell pepper
* 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
* 1 cup shredded Mexican cheese blend (4 oz)
* Chopped fresh cilantro, if desired
* cup Old El Paso Thick ‘n Chunky salsa, if desired

Cooking Instructions:

Step 1: Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

Step 2: In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Step 3: Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Step 4: Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Step 5: Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

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INGREDIENTS

FOR THE BOIL

1 gallon water
1 cup Zatarain’s Pro Boil
2 tbsp. kosher salt
¼ cup Crystal hot sauce
2 lemons, halved
1 orange, halved
2 lb. medium red potatoes, cut into quarters
1 intact head of garlic, unpeeled and halved
2 whole artichokes, trimmed and outer leaves removed
2 lb. corn on the cob, husks removed
1 lb. white or portobello mushrooms, cleaned and trimmed
1 lb. green beans, cut into thirds
5 lb. crawfish or 3 lb. of 16- to 20-count unpeeled shrimp

FOR THE DRESSING

1½ cups Duke’s mayonnaise
¼ cup sour cream
2 tbsp. buttermilk
1 tbsp. lemon juice
1 tbsp. Zatarain’s Creole Seasoning
1 tbsp. Creole mustard
1 tbsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. black pepper
½ cup celery, diced
½ cup scallions, sliced thin

PREPARATION

For the boil, place first 4 ingredients in a large stockpot or Dutch oven over high heat. Squeeze lemons and orange into the water, and toss in the halves, too. Bring the liquid to a boil, then reduce to a simmer. Drop in potatoes and garlic, cover, and simmer for 45 minutes to an hour, until tender. With a strainer or a slotted spoon, remove potatoes and garlic and set aside on a sheet pan to cool.

Return liquid to a boil and begin to add vegetables. Start with artichokes. After 15 minutes, add corn. After another 10 minutes, add mushrooms. After 5 more minutes, add green beans, and cook for 3 minutes. With a strainer or a slotted spoon, remove vegetables to a sheet pan to cool.

Return liquid to a boil, drop in crawfish, cook for about 4 minutes, then turn off heat and let the pot sit for 20 minutes. (If using shrimp, turn off the heat immediately and let the pot sit for 5 minutes.) Remove crawfish and discard liquid. When crawfish have cooled, peel, remove the tail meat, and chop. (Discard shells.) Chop potatoes into chunks. Cut the corn kernels from the cob. Remove the leaves from the artichokes and chop the hearts into a medium dice, along with the mushrooms and green beans.

For the dressing, place all ingredients except celery and scallions in a large mixing bowl. Squeeze pulp from cooled garlic cloves (as much or as little as desired) and mince. Add to bowl, and whisk to blend. The dressing can be made ahead and kept for up to five days in the refrigerator.

To assemble the salad, place vegetables and crawfish in a large mixing bowl, and toss to mix. Start with ½ cup of dressing and mix, adding more until you reach the desired consistency. (Any leftovers make a tasty dip for crudités.) Add the celery and scallions; taste and season with salt and pepper.

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