2 packages Refrigerated Crescent Rolls, 8 Ounce Tubes
1/4 cups Diced Onion
13 pounds Bacon
6 whole Eggs
2 whole Wedges Garlic & Herb Cheese Spread
1/2 cups Shredded Mexican Blend Or Cheddar Cheese
1. Preheat oven to 375 degrees F. 2. On a large pizza stone or round cookie sheet, arrange crescent roll triangles around in an 11-inch circle with short sides of triangles overlapping in center and points of triangles pointing towards the outside. There should be a 5-inch diameter opening in the center of the circle. 3. Saute onion and bacon in a medium skillet until bacon is cooked and onions are transluscent. (Quick option, use already cooked bacon and crumble into pieces or buy real bacon bits.) Set aside in a bowl. 4. Scramble eggs in skillet just until cooked or no longer runny. Add the bacon and onions back into the skillet. 5. Apply cheese spread or cream cheese onto crescent rolls near center of the circle. (Alternative option: use 2 Tablespoons of cream cheese with 1/4 teaspoon of garlic powder.) Heap egg mixture on top of the cheese spread. Sprinkle with shredded cheese. 6. Wrap points of triangles up over filling, rolling towards the center. Pinch down edges or tuck underneath center. 7. Bake for 30-35 minutes until lightly golden brown. Slice and serve warm.