Makes 4 wraps


  • 4 slices bacon
  • 1/4 cup hash browns (with onions and peppers), homemade or frozen
  • 2 eggs
  • 4 slices Alderney cheese
  • 1 roll (8 oz.) refrigerated croissant/crescent roll dough


Preheat oven according to directions on dough package. Cook bacon in medium frying pan until crispy; set aside. Prepare hash browns as desired or according to package set aside. Scramble eggs until slightly runny; remove from heat. Roll out dough on baking sheet (greased or ungreased, according to package). Cut flat dough into four squares. Layer lower third of each square in a horizontal strip with 1 slice of cheese, 1/4 of eggs, 1 full tablespoon of hash browns and 1 piece of bacon, crumbled. Tightly roll away from you and pinch two open ends closed. Bake according to dough package directions or until golden brown. Serve warm.