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Egg and Sausage Breakfast Ring

(28)
  25 reviews
  • 20 min prep time
  • 45 min total time
  • 11 ingredients
  • 8 servings
  • Pinterest
    473
  • Facebook
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  • Save
    356
  • Email
    2K
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    14K

The spiral slices of egg and sausage in a flaky crust are almost too pretty to eat--but dig in! This breakfast ring is not to be missed.

Ingredients

1/2
lb bulk pork sausage
1/3
cup sliced green onions
1/3
cup chopped red bell pepper
5
eggs
1/4
teaspoon salt
1/8
teaspoon pepper
1
package (3 oz) cream cheese, softened
2
cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1/2
cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1
egg, beaten
1
teaspoon sesame seed

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
  • 2 In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
  • 3 Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
  • 4 Bake 25 to 30 minutes or until deep golden brown.
  • 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
  • 2 In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
  • 3 Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
  • 4 Bake 25 to 30 minutes or until deep golden brown.

Expert Tips

Try a different shredded cheese, such as sharp Cheddar or pepper Jack, to vary the flavors in this dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
13g
67%
Trans Fat
0g
Cholesterol
250mg
84%
Sodium
1000mg
41%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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