Consider this Breakfast Pie your chance to take care of an extra chore—cleaning out your refrigerator. Clean-Out-the-Fridge Breakfast Pie is the canvas on which you can splatter the colors of your desire — some wilted spinach, leftover sausage, and onion would work well, in addition to or instead of the ingredients listed. And don’t worry about fussing with a pie crust; pre-made crescent rolls make up the crust. With Clean-Out-the-Fridge Breakfast Pie, you’ll have a delicious breakfast and a clean fridge!
Ingredients
- 6 bacon slices
- 5 eggs, beaten, divided
- 1/2 red bell pepper, chopped
- 1/2 cup cheddar cheese, shredded
- 2 tablespoon parsley, chopped
- salt, to taste
- pepper, to taste
- 3 (4-ounce, 4-count) cans refrigerated crescent rolls
Directions
Step 1 –Set the oven temperature to 350 degrees F.
Step 2 –Prepare a large baking sheet by lining it with parchment paper.
Step 3 –Chop the bacon and fry it in a skillet until browned and crisp.
Step 4 –Add 4 of the beaten eggs, the bell peppers, the cheese, and the parsley, while stirring, to scramble the eggs.
Step 5 –Sprinkle the salt and the pepper over the eggs. The eggs don’t have to be fully cooked, as they will continue to cook in the oven.
Step 6 –Lay out the cans of the crescent dough and separate them into the 12 perforated triangles.
Step 7 –Arrange the triangles with the short side towards the center of the prepared baking sheet, overlapping into a star shape and covering the middle with leftover triangles. Press down on any overlapping dough to flatten.
Step 8 –Distribute the egg mixture in the center of the dough.
Step 9 –Wrap the egg filling by pulling the points of the triangles over and tucking in the center.
Step 10 –Once you have folded all of the dough in, brush the top with the remaining beaten egg.
Step 11 –Bake until the top has a nice golden-brown color, about 20-25 minutes.
Step 12 –Slice and serve.
