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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Servings 8

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( 22 ) Ratings

22 Ratings

5 Stars

4 Stars 12%

3 Stars

2 Stars 25%

1 Stars

Member Reviews ( 20 )

3b43b008-8fd1-4686-8220-3b3198c4ef17

ingredients 11
Prep Time 20 min
Total Time 45 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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jr0810

report Posted Apr. 23, 2013 12:55 PM

I made this breakfast ring for Easter Brunch. Everyone loved it. It will be made at my house again soon!

Lisa073

report Posted Mar. 5, 2013 7:37 PM

I love this concept but would love to change it up a bit to have like a cheeseburger inside with crumbled hamburger and even bacon with velveta ... Also could add sautéed bell peppers and onions to the mix.. Thanks. For the inspiration!!

sheila-c

report Posted Dec. 28, 2012 12:37 PM

love it, this is a great recipe - endless variations. I've used pizza dough, bread dough (rolled out) crescent roll and biscuit dough.I've used Sausage, bacon and or ham, chicken you name it - all kinds of cheeses, with various veggies and spices - My personalfavorite is Pillbury bread dough, Irish bacon, egg and monterey jack with some sauteed onions, very thinly sliced tomato slices and crushed garlic. Its so versatile! it always looks beautiful and is always delicious. Cant go wrong with this one!

BettyAnne1

report Posted Dec. 17, 2012 3:30 PM

Quick question: can this be made in advance; taken to a brunch get together where it can be baked on site as directed?

JinnyP

report Posted Oct. 13, 2012 10:09 AM

Sounds good to make, however, I have never found the dough sheets in all the stores I have visited in Roseville. Wonder where I could find them?