Cream Cheese, Bacon, Egg & Veggie Ring

• 1 can Refrigerated Crescent Roll Dough, 8 Ounce Can, Set Out 20 Minutes Before Starting
• 4 ounces, weight Cream Cheese, Softened
• 4 Tablespoons Chopped Veggies (you Know, The Ones Lurking In Your Veggie Drawer) I Had Green Onions & Red Pepper To Use Up.
• 1/2 packages (3 Oz Size) Real Bacon Bits
• 6 whole Large Eggs
• 1 cup Shredded Colby-jack Cheese

1. Set out the crescent roll dough 20 minutes before starting.
2. During this time you can soften cream cheese and chop veggies. Put the cream cheese and veggies into a medium sized bowl. Stir these together and add bacon bits.
3. Beat the eggs in a bowl. Heat a skillet over medium heat and add eggs. Scramble your eggs until they reach your desired firmness then remove from heat and set aside.
4. Lay out the crescent roll triangles on a baking sheet. You want to form them into a circle (see upper left photo). Use a rolling pin to seal the seams and create a wide area to layer other ingredients. Layer the cream cheese mixture, then scrambled eggs, then cheese onto the wide area of each triangle.
5. Pull each triangle tip up and over the wide part and tuck ends under. This will form a "wreath". Bake at 375 F for 20 minutes or until golden brown.
6. Serve with fresh tomatoes if you have them.
7. Enjoy, its incredible!

crescent roll dough, weight cream cheese, lurking, bacon, eggs, cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/cream-cheese-bacon-egg-veggie-ring/ (may not work)