INGREDIENTS
- 7 eggs
- 1/2 red pepper, chopped
- 1/2 onion, chopped
- 1/4 tsp pepper
- 1 (8 oz) can crescent rolls
- 6 oz taco cheese, shredded
- 4 tbsp butter, divided
- Scallions, chopped for garnish
DIRECTIONS
- 1.Preheat oven to 375 degrees and line a large round cake pan with parchment paper. Spray with Pam.
- 2.Fry peppers and onions in 2 tbsp butter; set aside.
- 3.Separate the crescent rolls into triangles and lay in a star shape on the parchment paper, overlapping the edges of the short sides of the triangles and leaving a 4-inch circle in the middle. Press down dough of overlapping edges to seal.
- 4.Clump taco cheese in middle of each crescent triangle using all the cheese. Top with peppers/onions.
- 5.Crack 6 eggs in a medium bowl and whisk until combined. Stir in black pepper.
- 6.Melt 2 tbsp butter in a nonstick frying pan over medium heat and add eggs. Use a spatula to stir the eggs as curds form; when eggs are 80 percent cooked, remove from heat.
- 7.Place eggs over peppers and onions.
- 8.Roll the pointed ends of the crescent triangles into the middle over the eggs and tuck under the middle.
- 9.In a small bowl, beat remaining egg and brush over top of crescent roll dough, covering all of the dough. Bake for 20 minutes until golden brown.
- 10.Cut into slices and garnish with scallions. Serve immediately.