This was a major hit for Christmas morning brunch with my family. I had to make two wreaths to feed six people. But two of them are pretty eaters; my dad and my boyfriend. I put bacon, sausage, and Hatch Green Chilies in mine. But you can mix and match your own version as you like.
1 can of crescents rolls 8 count
5 large eggs
8 slices of fully cooked bacon but not crispy because it will cook more in the oven
2 large links of garlic sausage (cooked & sliced into bite-sized pieces)
Santa Fe Philly Cooking Creme
1/4 cup of 505 fire roasted green chilies (or a can of drained green chilies).
Preheat oven to 375 F degrees. Scramble your eggs on stove top.
1 can of crescents rolls 8 count
5 large eggs
8 slices of fully cooked bacon but not crispy because it will cook more in the oven
2 large links of garlic sausage (cooked & sliced into bite-sized pieces)
Santa Fe Philly Cooking Creme
1/4 cup of 505 fire roasted green chilies (or a can of drained green chilies).
Preheat oven to 375 F degrees. Scramble your eggs on stove top.
Lay out crescents on a parchment lined pizza pan as shown above.
Use a spoon the spread as much Santa Fe Philly Cooking Creme as you prefer for taste on the flattened crescent rolls. I ended up using about 2 tablespoons.
After you have put the cooking creme on the rolls, place the cooked bacon on each triangle piece. Add about 1/3 of your cheese.
Add your eggs and a third more of your cheese and fold crescents over.
Bake for 17 minutes or until the crescents are done and golden brown.
Fresh out of the oven, add the rest of your cheese for a fresh melt.
Serve hot & garnish with fresh salsa, more cheese and maybe even some sour creme.
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