Egg and Sausage Breakfast Ring

  • Prep 20 min
  • Total 45 min
  • Ingredients 11
  • Servings 8

Ingredients

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
280
Total Fat
31g
47%
Saturated Fat
13g
67%
Trans Fat
0g
Cholesterol
250mg
84%
Sodium
1000mg
41%
Potassium
180mg
5%
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.
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