Brunch wreath with eggs, bacon and cheese


  • Prep. 20 min. /

  • Cook time 20 to 25 min. /

  • 6 to 8 portions


  • 1 pkg. (250g) of F. Ménard regular bacon
  • 1 pkg. (235g) commercial croissant dough
  • 6 eggs
  • 2 tbsp. (30 ml) milk
  • 1 tbsp. (15 ml) unsalted butter
  • 2 green onions, chopped
  • 1/4 c. (60 ml) herbs and garlic cream cheese
  • 1 1/2 c. (180g) cheddar cheese, grated
  • 1 tbsp. (15 ml) melted butter
  • 1 tsp. (5 ml) herbs mixture to taste (chive, basil, Herbes de Provence, italian herbs, etc.)
  • Ground pepper, to taste


Cook the bacon on a baking sheet lined with parchment paper for 18 to 20 minutes in an oven preheated to 375 °F. Reserve.

Beat eggs with milk and pepper until smooth. Add the green onions. In a pan over medium-high heat, melt the butter and cook the eggs, stirring constantly until scrambled eggs are obtained. Do not overcook, about 5 minutes. Leave the eggs runny. Remove from heat and reserve.

Cover a baking sheet with parchment paper. Open the croissant dough package, detach the croissants and unroll them. Place them in the shape of a star, tips pointing outward.

Brush each croissant with cream cheese. Place a slice of precooked bacon on each croissant lengthwise. Sprinkle half of the cheddar cheese around the inner part of the dough circle. Cover with the scrambled eggs and the remaining bacon cut into pieces. Cover with the other half of the cheese. Bring the tip of each triangle inward to form a crown. Roll quite tight.

Mix the melted butter with the herbs. Brush the top of the wreath.

Bake in preheated oven at 375 °F for 20 to 25 minutes or until the dough is golden brown. Take out of the oven and let stand for 5 minutes before slicing and serving.