Lay out the crescent rolls on a piece of parchment paper on top of a flat cookie sheet as shown in the photograph. Use a small glass bowl as a guide to help me form the wreath. Make sure you remove the bowl once the wreath shape is formed!
Combine the cheddar cheese, chopped bacon, green onions, salt and pepper with the scrambled eggs.
Divide the scrambled egg mixture evenly on top of each crescent roll.
Fold the crescents over on top of the egg mixture making sure you tuck the ends under.
Gently brush the top of the crescent rolls with a mixture of beaten egg and a teaspoon of water.
Bake for 20 minutes or until the crescents are cooked and golden brown.
Slice and serve immediately.
Notes
Allow the scrambled eggs to cool for approximately 10 minutes to avoid them being hot when added to the top of the crescent rolls. If they are too hot, they will result in the crescent rolls becoming soft and losing their shape.
After shaping the crescent roll into a wreath, carefully remove the glass bowl. Avoid baking the wreath with the bowl, as it might cause undesirable results.
You can prep this the night before and refrigerate until ready to bake. Cover with plastic wrap.