Dr. JJ prepares a holiday breakfast wreath using refrigerated crescent rolls.


  • 1 package of refrigerated crescent rolls (regular or low-fat)

  • 3 whole eggs, 5 egg whites

  • 1/2 tsp garlic powder

  • 1/2 tsp cumin

  • 1/2 tsp oregano

  • 8 ounces low-fat shredded Mexican blend cheese

  • olive oil

  • 8 pieces softly cooked turkey bacon

  • 3 scallions chopped or 1/4 c finely chopped red onion

  • optional: 2 TB chopped jalapeño peppers or fire roasted mild chilis

  • 1/2 red bell pepper, chopped

  • Egg wash: 2 egg yolks + 1 tsp milk or water

  • 1/2 cup chopped cilantro

  • 1 cup prepared salsa

  • Salt and pepper to taste


  1. Preheat oven to 350.

  2. Open up refrigerated crescent rolls, separate, and form a "star" on a parchment paper lined cookie sheet , with all bases of the rolls overlapping a bit. Place a piece of cooked turkey bacon over each branch of the star.

  3. Mix eggs, egg whites, garlic powder, cumin and oregano in a medium bowl.

  4. Heat up a large non-stick pan, and add 1-2 TB olive oil. Once it shimmers, add the scallions or red onion, peppers and sauté until soft. Add the egg mixture and cook until eggs just come together (they should be pretty soft).

  5. Take 1/2 the cheese and form a ring around the central area of the "star." Carefully heap the eggs on top of the cheese, then top eggs with more cheese. Season with a little sea salt and pepper.

  6. Fold over the bacon-lined points of the star into the center and tuck under. Brush the pastry with egg wash and bake in pre-heated 350 oven for 15-20 minutes until pastry is golden brown. Remove from oven and let rest for 5 minutes. Serve with salsa and chopped cilantro.