Candied bacon and smoked gouda breakfast wheel

By Billy Alexander

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Ingredients

5 eggs
1/2 cup red bell & green pepper chopped (1/4 cup each or approx. 1/2 pepper each)
1/4 cup seeded diced tomato
1 tablespoon minced red onion
1 garlic clove minced
1/4 teaspoon salt and pepper or to taste
8 slices candied bacon (See recipe)
8 ounces can crescent rolls refrigerated, (do not take out of fridge until ready to use to make easier)
1.5 cups smoked gouda shredded
1 egg for egg wash
1/4 cup diced fresh basil
Diced parsley for garnish (Optional)

Prepare candied bacon first or ahead of time.
Preheat oven to 375 F degrees.
In a lightly oiled skillet add in garlic, onion, peppers and tomato, and begin to cook over medium heat. In a bowl beat the eggs until evenly blended and then add, salt and pepper. Add scrambled egg mixture to skillet with vegetables and cook until evenly scrambled.
Lay out the crescent rolls on a parchment pepper, like a star with points outward.
On each crescent roll lay a piece of candied bacon. Add 1/2 cup cheese around the ring. Top with scrambled eggs around the and wheel with remainder of the cheese and diced basil
Fold the crescents over. Brush with egg wash for added colour.
Bake for 20 minutes or until the crescents are cooked and golden brown.
Garnish with diced basil, if preferred. Serve warm.

Combine bacon and brown sugar in a mixing bowl, mix until evenly coated on all sides.
Spread evenly flat over a baking sheet, drizzle maple syrup over top and bake in oven for 10 to 12 minutes at 400F.
This can be prepared the night before and refrigerated until ready to bake.