- 1 can of Crescent Rolls
- 6 large eggs
- ¼ C. shredded cheese
- Salt and pepper, to taste
- Bundt cake pan
- Enough butter to lightly coat pan
Preheat oven to 400*
Lightly butter the pan.
Open can of crescent rolls and separate, laying each piece in the bundt pan with larger side toward the outer ring and smaller edge around the middle ring.
Pinch edges together.
Scramble the eggs.
Add eggs on top of the dough. Season with salt and pepper. Add cheese on top of that.
Pull the small edge of dough from the middle ring to the dough on the outer ring and pinch dough so it sticks.
Pull the larger side of the dough that is on the outer ring away from the pan to cover the egg and cheese layer.
Bake for 12-15 minutes, until edges start to brown and dough is puffed up.
Take out and allow to cool for a few minutes.
Shake to release, and use a small non-metal spatula to separate from sides, if sticking.
Using oven mitts or pot holders, place a plate on top of the pan and carefully turn over. Immediately turn that over onto another plate, so it is back to face up. (The cheese didn’t stick because it cooled enough.)
You can cut it into pieces or break apart into 8 pieces where the seams of the crescent dough meets.
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