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Breakfast Crescent Ring


  • 2 8oz cans crescent rolls
  • ½ 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 above)
  • 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.