Rib Eye Breakfast Pastry Ring
Calories:
Ingredients
- 2-3 cups leftover rib eye roast, cut into ½" pieces
- 12 eggs, whisked
- 1 Tbsp butter
- 1 tsp garlic salt
- ½ tsp pepper
- 3 cups Monterey Jack cheese, shredded
- ¼ cup diced jalapenos
- 2 containers Pillsbury™ refrigerated crescent dinner rolls
- Optional: salsa for dipping/topping
- ¼ cup green onions, sliced
Instructions
- Preheat oven to 375°
- In a large frying pan, melt butter over medium heat. Add eggs, garlic salt and pepper.
- Scramble eggs until almost done (will be a little wet looking still).
Making The Breakfast Pastry Ring
- Unroll crescent rolls and separate into precut triangles.
- Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
*When forming the circle, the wider ends of the crescents will overlap each other. - Add scrambled eggs over the wide part of the crescents.
- Next, top with rib eye, then diced jalapenos, green onions and finally shredded cheese.
- Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
- Bake for approximately 16-20 minutes or until crescents are golden brown.
- Carefully remove from oven, let cool for a few minutes before slicing.
- Optional: serve with your favorite salsa, sour cream, sliced avocado.