Smoked Bacon Breakfast Crescents

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Smoked Bacon Breakfast Crescent

I know that being New Years Day everyone has resolutions…….blah, blah, blah……but sometimes you just need some convenient, no calorie count required foods. You have to love the crescent roll……..I don’t mean croissants but don’t get me starred on how much I adore those……..I mean the canned, everybody has them for holidays, pop and fresh kind. What could be more versatile. You can fill them, roll them out, line a pan with them……you get the idea. So in an effort to use up the last can from the holiday season……I have resolutions of my own…….. and it being breakfast time. I scoured the frig to see what I could use. Applewood smoked bacon came into my life through a recipe I found while searching for ideas. One thing with me is that the first time I try a recipe I make it exactly like it is written. But after that……no holds barred. I will switch up everything. Now I don’t recall anything about the recipe in which I used the bacon, either “old-timers” or it wasn’t that good……either way the bacon stuck in my mind. Now the love of bacon is universal or if its not it should be. Once I had the bacon and the crescents the rest just fell together. Spinach, cheese, eggs……..but I will let you be the judge. We will be having them again.

Smoked Bacon Breakfast Crescent Recipe

Smoked Bacon Breakfast Crescents
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 4
 
Smoked Bacon with cheese, spinach and green onions. A breakfast treat.
Ingredients
  • 4 slices Applewood Smoked Bacon, cooked
  • 1 can - 12 ounces - Grands Crescent Rolls
  • ¾ cup shredded cheese ( your choice) I used a cheddar blend in this recipe
  • ⅛ cup Dijon mustard
  • 1 cups chopped baby spinach
  • 1 egg
  • 2 Tablespoons milk
  • ¼ cup green onions, thinly sliced
Instructions
  1. Preheat oven to 350*
  2. Spray a 9x9x2 inch baking dish with non stick spray.
  3. In a medium bowl whisk egg and milk.
  4. Separate the crescent rolls. Lay the dough on a cutting board. Spread each triangle with a very thin layer of dijon mustard. Sprinkle with a teaspoon of the cheese. Place 2 tablespoons of the spinach on the wide end of the crescent dough. Roll from wide end to form the crescent. Dip each rolled crescent in the egg/milk mixture and place in prepared baking dish. Mix the bacon, remaining cheese, and green onions into the remaining egg mixture. Distribute evenly over crescents in the baking dish.
  5. Bake in preheated oven for 20 - 25 minutes or until golden brown.

 


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