Bacon Brunch Ring Recipes

BACON CROQUE MADAME BRUNCH RING RECIPE BY TASTY

Steps:

• In a medium pan over high heat, cook the bacon until browned, about 12 minutes. Transfer the bacon bits to a paper towel to drain and leave the bacon grease in the pan.
• To the pan, add the flour, pepper, and salt and whisk to combine for 5 minutes. Add the milk and Dijon mustard and cook until thickened, about 5 minutes. Remove the béchamel sauce from the heat and cover to keep warm.
• Preheat the oven to 350°F (180°C). Grease a bundt pan with the salted butter. Line a baking sheet with parchment paper.
• With a rolling pin, roll out the bread to flatten and cut 8 slices in half.
• Arrange the 7 whole slices around the outer sides of the bundt pan and 4 half slices around the inner ring. Place 5 slices of ham over the bread. Sprinkle 1 cup (100 g) of mozzarella and ⅓ of the chopped bacon on top of the ham.
• Place 6 half slices of bread on top of the bacon layer. Top with 8 slices of ham, another cup of mozzarella, and another ⅓ of the chopped bacon. Top with another 4 slices of ham. Place 6 half slices of bread on top of the ham.
• Bake for 25 minutes, or until golden brown.
• Invert the ring onto the prepared baking sheet, remove the bundt pan, and brush the top of the ring with béchamel sauce. Sprinkle with the remaining cup of mozzarella and the rest of the bacon.
• Broil for 10 minutes, until the cheese is melted and browned.
• Sprinkle the ring with parsley. Transfer the rest of the béchamel sauce to a small bowl and place in the middle of the ring.
• Slice the ring and serve warm with the sauce and sunny-side up eggs.
• Enjoy!

BACON BRUNCH RING

Steps:

• Heat a large non-stick skillet over medium heat. Cook the bacon until most of the fat is rendered, but the bacon is not completely crispy, 3 to 4 minutes per side. Remove from the heat and transfer the bacon to a paper towel-lined plate. Remove all of the bacon grease from the skillet, except for 1 tablespoon.
• In a medium bowl whisk together 5 eggs with salt and pepper. Return the skillet to medium heat and add the ham, bell pepper and red onion. Cook until the bell pepper is slightly softened, 4 to 5 minutes . Add the eggs to the pan and let cook for 1 minute. With a rubber spatula, push the cooked egg from the middle of the skillet to the edges, leaving the cooked eggs in large pieces. Continue to do this occasionally, for the next 4 minutes until the eggs are soft scrambled (still soft and a little bit wet). Remove the skillet from the heat and transfer the eggs to a plate.
• Preheat the oven to 400˚. Line a large baking sheet with parchment paper.
• Place the puff pastry square on a lightly floured cutting board. Roll the square into a rectangle 15-inches wide by 10-inches tall. Cut into 5 smaller rectangles (about 3-inches wide), then cut each rectangle in half into 2 long triangles. Place a small 4-inch bowl in the center of your prepared baking sheet. Arrange the triangles around the bowl in a circle, with the shortest sides towards the bowl and overlapping each triangle by about 1 inch. Remove the bowl to leave an opening in the center so it looks like a sun.
• Cut the bacon in half and place the halves (lengthwise) at the base of each triangle. Sprinkle half the cheese over the bacon. Spoon the egg mixture over the cheese, then top with the remaining cheese.
• Trim 2 inches from the points of the triangles. Fold the ends of the triangles over the top of the egg mixture and tuck under the dough to form a ring.
• In a small bowl, whisk the remaining egg with 1 tablespoon of water. Brush all over the top of the puff pastry and sprinkle with sesame seeds. Bake until golden and puffed, 15 to 17 minutes. Let rest for 5 minutes, then carefully transfer the ring with a spatula to a cutting or serving board.

CRESCENT BACON BREAKFAST RING

Steps:

• Preheat over to 375°F.
• In a bowl, beat the eggs and add the chopped peppers. Cook the eggs in a skillet (scramble) until set but still slightly undercooked.
• Layout the crescent rolls on a sheet of parchment paper, in a "star" pattern. The short flat ends in the center, overlapping, and the pointed ends radiating out.
• On each crescent star point, lay a piece of the cooked bacon. If the bacon is crispy it will not fold over, so do not overcook the bacon.
• Sprinkle on 1/2 of the cheese in a circle around the center formed by the crescent roll ends overlapping. Then distribute the scramble egg mixture on top of the cheese. Then top with the remaining cheese.
• Fold the pointed ends toward the middle and press the tips together.
• In a small bowl, whisk the remaining egg with a little water. Brush the egg wash over the crescent rolls.
• Bake for about 20 minutes or until the crescents are cooked and golden brown.
• Spoon your favorite condiment in the center.