2 Immaculate crescent roll cans
6 Heritage Happy Egg Co eggs
4 oz. Tillamook Medium Cheddar
4-6 strips Beeler’s bacon, cooked and crumbled
¼ C fresh organic parsley, minced
Freshly cracked pepper and kosher salt, to taste
Preheat oven to 400. Line a rimmed 9.5” x 11” baking sheet with parchment paper or a silicone baking mat. Spray lightly with cooking spray. Set aside.
Remove crescent roll dough from the cans. Allow to stand at room temperature for 15 minutes to come to room temperature.
Once the crescent rolls are easy to work with, unroll them and shape into a rectangular shape. Press the seams together to form one sheet. You will want the edges to go up the baking sheet like a pizza. Place on baking sheet and shape to fit. You can also do this step in the baking pan if that is easier. This method works better when using a silicone mat.
Crack eggs over dough. Sprinkle with cheese and bacon. Season with freshly cracked pepper and salt.
Carefully place in the oven and cook for 10-12 minutes or until the crust is done.
Remove from oven and allow to cool for 5 minutes. Sprinkle with parsley. Serve with your favorite hot sauce.