This wonderful recipe is from Carol Klinker, Owner/Innkeeper, of the
Lasting Impressions Bed and Breakfast in Forsyth, Montana.
Learn all about
Eggs and how to cook them, and for more great brunch ideas, check out
Garden Vegetable Omelet
Brunch and Breakfast,
Sweet Bell Peppers
Yields: 4 servings
Prep time: 15 min
Cook time: 35 min
2 (8-ounce) packages refrigerated crescent rolls
4 ounces cream cheese, softened
1/4 cup milk
1 tablespoon all-purpose
1 teaspoon dill weed
1/4 teaspoon salt
Black pepper, to taste
1/4 pound fresh
asparagus spears cut into 1-inch pieces (approximately 3/4 cup)
1/2 cup diced red bell pepper
1/3 cup finely-chopped
1 tablespoon butter or margarine
1/2 cup (2 ounces) shredded cheddar cheese
oven to 375 degrees F.
Unroll 2 (8-ounce) packages refrigerated crescent rolls; separate into 16
triangles. Arrange triangles, slightly overlapping, in a circle on large round
baking (pizza) stone with wide ends 4 inches from edge of baking stone (points
will extend off the edge of the baking stone). Roll wide ends of dough toward
center to create a 5-inch opening and sealing dough together.
In a large bowl, whisk cream cheese, milk, and flour together until smooth.
Separate 1 egg; reserving egg white. Add the yolk
from the reserved egg, remaining 7 whole eggs, dill weed, salt, and black pepper
to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper,
and onion; mix well.
Melt butter in a 12-inch skillet over medium heat.
Add egg/cream cheese mixture; cook, stirring occasionally, 4 to 6 minutes until
eggs are set but still moist. Remove pan from heat.
Scoop egg mixture evenly over dough in a continuous circle. Sprinkle with
shredded cheddar cheese. Bring points of triangles up over filling and tuck
under dough at center to form a ring (filling will show between dough wedges).
Brush with remaining lightly beaten egg white.
Bake 25 to 30 minutes or until dough is a golden brown. Remove from oven and