Bacon 'N Eggs Crescent Sandwich
Yield
2 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
crescent roll dough
dough, refrigerated |
*
|
| 4 | each |
cheddar cheese
slices |
*
|
| ½ | pound |
bacon
crisply cooked, crumbled |
|
| 1 | tablespoon |
onions
chopped |
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
crescent roll dough
dough, refrigerated |
*
|
| 4 | each |
cheddar cheese
slices |
*
|
| 226.8 | g |
bacon
crisply cooked, crumbled |
|
| 15 | ml |
onions
chopped |
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
|
|
Directions
Heat oven to 375℉ (190℃).
Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8 inch square pan; press over bottom and ½ inch up sides to form crust, sealing perforations.
Place cheese slices over dough.
Sprinkle bacon and onions over evenly.
Blend milk and eggs; pour over bacon.
Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal.
Bake for 30 to 35 minutes or until golden brown and filling is set.
