6 slices bacon, cut in half crosswise
1⁄3 C. plus 1 T. milk
6 eggs, slightly beaten
Salt, pepper, cayenne, garlic, minced onion to suit taste
1 1⁄2 tubes refrigerated crescent rolls (need 12 rolls total)
1 1⁄2 C. Mexican cheese blend, divided
1 C. browned breakfast sausage
1 1⁄2 C. shredded potatoes, seasoned with salt, cayenne
4 oz. fresh cilantro, chopped
Preheat oven to 375°. Line large baking sheet with parchment paper. In 10-inch skillet, cook bacon over medium heat, about 4 minutes or until cooked but not crisp. Turn once (it will cook more in the oven). Set bacon aside. Drain all but 2 tsp. of skillet drippings. In medium bowl, beat with fork 1⁄3 C. milk, eggs, salt and pepper and other seasonings as desired.
Pour egg mixture into skillet. As mixture heats, the eggs will begin to set. Gently push cooked portions to outside edge of skillet. Avoid stirring constantly. As more egg sets, push to edge and place on top of already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but moist.
Unroll dough. Separate into 12 triangles. On parchment lined baking sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 5-inch circle open in center. Crescent dough points may hang over edge of baking sheet. Press overlapping dough edges at center to flatten. Place bacon on each of the triangles.
Sprinkle 1⁄2 C. cheese onto widest part of dough. Add hash browns evenly among the triangles making a mounded circle. Evenly distribute the browned sausage over the hash browns. Spoon eggs over the sausage.
Sprinkle with 3⁄4 C. of cheese. Pull points of triangles over eggs and cheese and tuck under dough at center to form ring (filling will be visible). Brush dough with remaining 1 T. milk and sprinkle with remaining 1⁄4 C. cheese.
Bake 20 to 25 minutes or until deep golden brown. Let cool. With broad spatula, carefully loosen ring from baking sheet and slide onto platter.
Garnish with cilantro. May garnish with chopped tomato, green onions, sour cream or salsa.