Sausage and Egg Crescent Ring

Golden baked egg and sausage crescent ring arranged in a circle on a pizza stone.

5 from 2 votes

This Sausage and Egg Crescent Ring is an easy, crowd-pleasing breakfast made with crescent rolls, eggs, sausage, and cheese—perfect for weekend brunch or breakfast for dinner!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, cadbury mini eggs, crescent roll ring, sausage

Servings: servings

Calories: 204kcal

Author: Misty Tannery

Ingredients

11 eggs divided
¼ cup half and half
¼ tsp salt
¼ teaspoon black pepper
2 green onions chopped
½ red bell pepper diced
16 oz package pork sausage
2 cups grated Colby Jack cheese
1 tsp olive oil
2 8 oz canned crescent rolls
1 tsp fresh parsley leaves or ½ teaspoon dried

Instructions

Preheat the oven to 375°F
Cook sausage and drain.
Wisk 10 of the eggs together with the ½ and ½, salt and pepper.
Sauté onion and peppers and then add eggs and scramble. Add sausage to mixture and top with a ½ cup cheese and stir gently. To hold it all together.
Brush oil onto stone or baking sheet pan. You can also use a silicone mat if you have a large enough one.
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" opening in the center. The narrow ends of the dough may 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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