Saturday, June 2, 2012

Croissant Breakfast Ring

I saw a similar recipe on Pinterest and could not resist. The best part of this recipe is that, outside of the eggs and croissant dough, you can pretty much put any other ingredients into it that you'd like. Great for feeding a group, or a few hungry folks.

Prep Time: 10 minutes
Cook Time: 25 minutes

Pairs with: orange juice, or if you're the brunch-y kind, mimosas.

One (1) package of crescent rolls/croissants
Four (4) to five (5) eggs -- I used five and had a little bit left over
One (1) cup of cheese of your choice, shredded -- I used Yancey's XXX Cheddar, which is extremely sharp and extremely delicious
One (1) tablespoon of green onions, chopped
One (1) tablespoon of sun-dried tomatoes

Preheat oven to 350F degrees.
Scramble the eggs and cook them on the stovetop while oven is preheating.
Lay the croissants out in a star-shaped pattern, with the flat ends facing inward (see photo).
Lay a  small layer of cheese down on the croissants.
When the eggs are almost done, spoon them on top of the cheese layer. -- I make sure that the eggs aren't completely done, because you don't want dried eggs from the oven later.

Next, sprinkle the green onions and tomatoes over the eggs.
Top off with the last of the cheese.
Fold the pointed edges of the croissant into the center.
Bake for 17-20 minutes, or until dough is golden and baked all the way through.
Slice & enjoy!