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Egg Bacon Rolls


Sure, it’s breakfast. But you’ll be craving this for lunch, dinner and everything in between.

Servings: 8

Time: 20 min


  • 2 cans (8 oz) refrigerated crescent rolls (8 count)
  • 8 eggs
  • 12 slices cooked bacon, saving 1 tbsp bacon grease
  • 1/4 cups Parmesan cheese
  • 1/2 cups cheddar cheese
  • salt and pepper
  • 2 tbsp green onion, chopped


  1. Preheat oven to 400F.

  2. Roll out crescent rolls, and sprinkle with cheddar and Parmesan. 

  3. Crack two eggs in the middle. Top with cooked bacon. Brush edges with bacon grease. Bake at 400 degrees for 15 minutes. Sprinkle with green onions.

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