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Egg and Sausage Breakfast Ring

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.

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  • prep time 20 min
  • total time 45 min
  • ingredients 11
  • servings 8
 

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® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2
cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1
egg, beaten
1
teaspoon sesame seed

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
250mg
250%;
Sodium
1000mg
1000%;
Total Carbohydrate
34g
34%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
10%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.