Pre heat oven to 375 and line a large baking sheet with a piece of parchment paper.

Cook bacon to just under your desired preference for crispiness, it will cook a little more in the oven so it will continue to crisp. Remove from the heat, drain on paper towels and allow to cool.

Place 6 eggs in a large bowl, add a splash of water (about a tablespoon) and a pinch of salt and pepper. Whisk until all the yolks and whites have been well blended.

Scramble eggs in a large skillet over medium heat in a little bit of butter or oil. Cook until mostly cooked but still a bit soft and wet in appearance. Remove from heat and set aside.

Unroll crescent dough onto the prepared baking sheet and press the seams together to seal and create a sheet of crescent dough.

Spoon scrambled eggs lengthwise down the middle third of the dough.

Reserve about ¼ cup of shredded cheddar and sprinkle the rest evenly across the eggs.

Chop bacon into small pieces and sprinkle evenly on top of the cheese.

Using a sharp knife slice the sides of the crescent roll sheet into 8 even wide strips on each of the long sides of the rectangle.

Lift strips of dough from each side and pinch them together in the middle. Repeat until all of the pieces of dough have been pressed together.

Place the remaining egg in a small bowl with a splash of water and whisk. Brush the egg wash over the top of the braid .

Evenly sprinkle the reserved shredded cheese and everything bagel seasoning across the top.

Bake for 10-15 minutes or until the top is golden brown.

Remove from the oven and allow to cool for 5-10 minutes before cutting into 8 pieces and serving warm. I like to use a bread knife or pizza cutter to slice it.

Store leftovers refrigerated in an airtight container.