Breakfast Crescent Ring

Instructions

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1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Unroll and separate crescent roll dough. Arrange the dough pieces in a circle on the prepared baking sheet with the short ends toward the center and the edges overlapping, leaving a 4-inch opening in the center to form a sun shape. Press the dough gently where it overlaps to seal.
3. 3 Cut each bacon strip in half crosswise. Cook in a large skillet over medium heat until crisp, but still bendable, about 8 minutes. Drain on paper towels. Drain all but 1 tablespoon grease from the skillet.
4. 4 Cook pepper and onion in the skillet over medium heat until softened, 3 to 4 minutes.
5. 5 Beat together eggs, water, salt, and pepper in a small bowl.
6. 6 Add egg mixture to the skillet. Reduce heat to medium-low. When the edges are set, lift and fold with a spatula so the uncooked egg portion flows underneath. Continue cooking, lifting and folding until the eggs are set but still shiny, 2 to 3 minutes. Remove from skillet.
7. 7 Place a bacon strip on each crescent point. Add half of the cheese to the ring, around the opening, top with the scrambled eggs, and the remaining cheese.
8. 8 Take each crescent point, lift over the filling, and tuck under the bottom.
9. 9 Bake in the preheated oven until golden, 20 minutes. Garnish with chives.