src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh2kDZkmim1Ev0sc2SMXYRyIfmMsX5f6P8DgcC0BNCpVuvTTDm8W0Y9zbjMW2rVaHq52PiFidrkl94PO8gwo53AO8txnRyMYksX26Js6f_dikNJOGQ-3hFB2HiBl4t8EKh72D7uLSZ-A/s640/Breakfast+in+a+Blanket.jpg" width="422">
Ingredients
8 large eggs
kosher salt
Freshly ground black pepper
1 tbsp. chopped fresh chives
1 tube crescent rolls
4 slices cooked bacon, halved
2 c. shredded Cheddar
Directions
Preheat oven to 375º. In a medium bowl, whisk eggs and season with salt and pepper. In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired.
On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs, and cheese.
Roll up and transfer to a parchment-lined baking sheet.
Bake until deeply golden, 12 to 14 minutes.
Serve immediately.
Ingredients
8 large eggs
kosher salt
Freshly ground black pepper
1 tbsp. chopped fresh chives
1 tube crescent rolls
4 slices cooked bacon, halved
2 c. shredded Cheddar
Directions
Preheat oven to 375º. In a medium bowl, whisk eggs and season with salt and pepper. In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired.
On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs, and cheese.
Roll up and transfer to a parchment-lined baking sheet.
Bake until deeply golden, 12 to 14 minutes.
Serve immediately.
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