EGG AND SAUSAGE BREAKFAST RING

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Make and share this Egg and Sausage Breakfast Ring recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb bulk pork sausage
1/3 cup green onion, sliced
1/3 cup red bell pepper, chopped
5 eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (3 ounce) package cream cheese, softened
2 (8 ounce) cans refrigerated crescent dinner rolls
1/2 cup monterey jack and cheddar cheese blend, shredded
1 egg, beaten
1 teaspoon sesame seeds

Steps:

  • Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray.
  • In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.
  • Stir in bell pepper; cook until tender.
  • Remove from pan.
  • In small bowl, beat 5 eggs, the 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.
  • 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.
  • Bake 25-30 minutes or until deep golden brown.

Nutrition Facts : Calories 381.9, Fat 19.3, SaturatedFat 8, Cholesterol 231.6, Sodium 525, Carbohydrate 30.9, Fiber 2.4, Sugar 3.1, Protein 20.1

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