Need a new breakfast idea for the weekend? Guests coming? Want breakfast for dinner? Then this is something for you to try! Egg and Sausage Crescent Ring! It’s so yummy I think you will love it. And it looks so great with minimal effort. You can really customize it to your liking. I halved this recipe, but I’m giving the full and complete recipe below.
Sausage and Egg Crescent Ring
?Ingredients
- 11 eggs, divided
- ¼ cup half & half
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper
- 2 green onions
- 1 pkg (16 oz) pork sausage
- 2 cups cheese, grated - Colby Jack
- 1 teaspoon olive oil
- 2 pkgs (8 oz) crescent rolls
- 1 teaspoon fresh parsley leaves
?Directions
Preheat the oven to 375°F
Cook sausage and drain. Sauté onion and peppers and Scramble eggs. Add sausage to mixture and top with a little cheese. To hold it all together.
Brush oil onto stone and pan.
Separate the rolls into 16 triangles. Arrange the triangles on the stone or baking sheet with the wide ends in the center, slightly overlapping. There should be a 5" (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone/pan.
Flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.
Separate the remaining egg and add ½ teaspoon of water to the yolk; mix. Use a basting brush to brush the top of the ring with egg wash. Bake for 15-22 minutes or until the top is golden brown. Sprinkle parsley on top of the ring.
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