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Easter Bunny Egg Ring

The cutest breakfast meal to ever hit the table for Easter that is not only adorable, but so tasty!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 can Pillsbury crescent rolls
  • 5 eggs
  • ½ cup milk
  • salt and pepper to taste
  • handful of grape tomatoes diced
  • large handful of kale chopped


  • Preheat the oven to 375 F and grease your cookie sheet with cooking spray. In a large bowl combine your eggs and milk.
  • Pour into a skillet and add salt & pepper to taste.
  • Add in the diced grape tomatoes and chopped kale and scramble the eggs.
  • On a cookie sheet place a bowl in the middle and spread the crescent rolls out with the width of the crescent roll along the side of the bowl so that you create what looks like a sun.
  • Place the shredded cheddar cheese around the inside of the ring and top with the scrambled egg, tomato and kale mixture.
  • Wrap the crescent rolls around the egg mixture and connect each roll to the next one. In order to create the bunny ears, have the crescent rolls stand up straight rather than wrapping around.
  • Bake for ten minutes at 375 F or until the crescent roll is has a brown, baked look.