Bacon Egg Croissant Brunch Disk

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Set oven to 375. Line a baking sheet with foil, and arrange the bacon on the baking sheet. Cook until desired doneness, and blot with a paper towel. Starting the bacon before the oven has reached temp is preferred. Timing will vary depending on thickness and fattieness of the bacon.

Step 2

While the bacon is cooking, heating an egg skillet on the stove over medium heat with the cooking fat. Crack eggs into a bowl and beat until light and fluffy. Add white pepper. Once fat is melted, add in the eggs, and scramble until fat is fully incorporated and the eggs are mostly done. Sprinkle with salt and set aside.

Step 3

When bacon and eggs are done - Arrange the croissant dough triangles in a circle on a parchment lined baking tray, with the base of the triangles just barely overlapping. Layer the eggs in a circle on the croissant. Sprinkle the eggs generously with cheese (I never measure it). Then, top the mound with bacon. (I usually tear them in half and place one half per each croissant if using 4 pieces of bacon, then overlap them again between the croissants if using 8.) Finally, tuck the small end of the croissant dough over the egg/cheese/bacon mound and under the base side of the croissant dough.

Step 4

Bake everything according to your croissant dough instructions until golden brown. Typically, 375°F for 10-13 minutes. Cut the disk between each croissant and serve.