Ingredients

4

tablespoons everything bagel seasoning blend

2

                        cans (11 oz) refrigerated Pillsbury™ Original French Bread

1

tablespoon butter

6

eggs, beaten

3

slices (0.75 oz each) Cheddar cheese

1

package (8 oz) cream cheese, softened and stirred

8

slices cooked bacon

1

cup packed baby spinach leaves (from 5-oz package)

Preparation

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Add half of the seasoning blend to rimmed baking pan or shallow dish.

Remove dough from one can; do not unroll. Roll outside of dough (except for the ends) in seasoning blend; place on one side of cake pan. Repeat for remaining seasoning and can of dough, placing dough on other side of cake pan. Pinch both ends of dough firmly together to seal into 1 ring.

Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack to cool completely, about 30 minutes. With serrated bread knife, carefully slice bread in half horizontally; place halves on cutting board. Pinch or tear bread from top and bottom halves, leaving about 1/2-inch shell; discard or save bread pieces for another use.

In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour eggs into skillet. Cook until firm but still moist, stirring occasionally from outside edge to center, allowing uncooked egg to flow to bottom of skillet. Top eggs with Cheddar cheese. Remove from heat; cover skillet to melt cheese.

Carefully spread cream cheese on cut sides of top and bottom of bread rings. Place bacon on top ring; press lightly into cream cheese. Place spinach on bottom ring; top evenly with egg and cheese. Carefully replace top bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve.