Bacon-and-Egg Braid

Ingredients

• 5 slices bacon 
• 8 oz regular crescent rolls refrigerated canned
• 6  eggs 
• 0.3 cup mayonnaise 
• 0.5 cup onion finely chopped
• 0.3 teaspoon pepper freshly ground
• 0.3 teaspoon hot sauce red
• 0.3 teaspoon salt 
• 3 oz sharp cheddar cheese shredded

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• knife
• whisk

Directions

1. Heat oven to 375F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.
2. In medium bowl, beat eggs, mayonnaise, pepper sauce, salt and pepper with whisk until well blended.
3. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
4. On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side.
5. Place bacon over eggs; sprinkle with cheese.
6. With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
7. Bake 22 to 24 minutes or until golden brown and no longer doughy.
8. Cut crosswise into slices.
9. Serve warm.