A simple, creative recipe that combines veggies, bacon, and cheese in an irresistible way.
Sometimes, inspiration comes from the weirdest places. This recipe is, in part, inspired by a computer game we played as kids and somehow continue to play now (despite the elapsed time being measured in decades). One available character enjoys bacon and broccoli omelettes. While this hardly counts as an omelette, containing only one egg, and has much more potato and onion than bacon or broccoli, none of that changes where the idea was inspired. And honestly, getting the teenager to eat vegetables can still be a bit of a chore. Hiding the veggies inside a distracting presentation sometimes does the trick. Excessively carb-heavy foods can also do the trick. This is both visually interesting and carbohydrate-laden, and the teenager ate a double serving. The metric holds.
Ingredients:
8 slices of bacon
1 12-oz bag frozen broccoli cuts
3 red potatoes
1/2 yellow onion
8 ounces Colby jack cheese
1 can of crescent rolls
1 large egg
2 tablespoons 2% milk
1 tablespoon dried parsley
salt and pepper, to taste
Tools:
Cutting board
Knife
Cheese grater
Vegetable peeler
Measuring cup(s) and spoon(s)
Frying pan with lid
Baking sheet or pizza pan
Small bowl
Plate with paper towel (for bacon)
Whisk or fork
Tongs
Parchment paper
Preheat the oven to 375 degrees.
As always, wash your produce before beginning! This step isn't necessary for the frozen broccoli and will instead make it soggy - but if you instead choose to use fresh broccoli, please wash and allow to dry thoroughly.
Peel your potatoes and dice them finely. The smaller the pieces are, the quicker they'll cook. Give the yellow onion half the same fine-dice treatment, and chop your broccoli to the desired size. If you're not sneaking veggies into the dish, feel free to leave larger florets for the visual impact.
Fry up your bacon slices in the frying pan on medium-high. Don't drain off the grease when you remove the bacon slices - you'll need it for the veggies.
Set the bacon to the side (use the paper towel on a plate to absorb any excess oil) and transfer your chopped vegetables to the frying pan. Season generously with salt and pepper. Seriously, generously! However much you think is enough, be prepared to add more. Taste a little and decide.
Reduce the heat to medium and cover. Allow to cook until soft, stirring occasionally with the tongs. This may take several minutes, depending on the size to which you diced your vegetables and the size and material of the pan.
Since you've got a few free minutes while you wait on those vegetables, it's a good moment to take that block of cheese and grate it. We're sure you've heard it before, but freshly grated cheese melts so much better than the stuff in the plastic bag in the grocery store. It's extra work, sure, but the improvement in the end product is so worth it.
Spread a sheet of parchment paper out on the counter or table. Pop the can of crescent rolls and separate the triangles. Lay them on the parchment in a star configuration with an open center. Have the corners of the base of each triangle overlap a little so that they stay connected while they bake.
Make sure your crescents are close enough together to fit on your baking sheet. We prefer a pizza pan, since we're making a ring, but not every household has one rolling around a cabinet and we get that. A baking sheet is fine so long as you have enough space to support your ring without crushing it into an oval.
Gently transfer your crescent ring to the baking sheet or pizza pan. It's fine if the points of the triangles are drooping over the sides, since you'll fold them inward shortly. Place a slice of bacon on each triangle. If you've cooked the bacon extra crispy, like we did, press down a little on the center to break the bacon strip so it will fold easier when you close up the ring.
Take the rest of the bacon and chop, tear or smash it. Set that aside for now, but you'll want it again soon.
Crack the egg into a small dish and measure in the milk. Whisk the egg and milk together. Once the veggies are soft, pour the egg and milk mixture over and stir. Don't worry about cooking the egg through entirely; it's more just a binding agent.
Scoop a spoonful of the egg and vegetable mixture onto each triangle. Try to distribute it as evenly as you can, but there's pretty much always going to be one that's accidentally heavier than intended - usually right as you get started or as you reach the bottom of the pan. You can move little bits around with the tongs to try and even it out, but try not to break it up too much (we want the egg to sort of hold it together).
That bacon you pulverized a minute ago? Sprinkle it all over the egg and vegetable mixture. Add your dried parsley at this stage, too. It's fine if some ends up in the center of the ring, but try to get most of it to stick to the egg.
Sprinkle the majority of the cheese over the hot egg and vegetable mixture. Reserve a little for the top of the crescents. Fold each crescent triangle over toward the center. Break the bacon strips in an extra spot or two if necessary, just be sure not to stretch the crescent too thin in bringing the point to the middle.
Spread the remaining cheese over the top and pop it in the oven for 22 minutes. Allow it to cool for at least two minutes before cutting and serving the crescents.
Who says getting creative in the kitchen can’t be both delicious and practical? This crescent veggie bacon ring isn’t just a hit with picky eaters; it’s a surefire way to use simple ingredients to make something unforgettable. And while you focus on whipping up dishes like this, let Appliance Rescue Service take care of the heavy lifting when it comes to keeping your kitchen appliances running smoothly. Because whether it’s your oven, fridge, or dishwasher, our team is here to ensure your culinary adventures never miss a beat.
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Additional Reading
Cheese Lover's Dream: A Must-Try Cabbage Bake
Hearty Chicken and Broccoli Bake for Chilly Nights
A Taste of Autumn: Easy Chicken Bake with Spinach and Artichokes
