Egg and Sausage Breakfast Ring |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This makes a delicious breakfast for company. Recipe is from Pillsbury. Ingredients:
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 |
Directions:
1. Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray.
2. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.
3. Stir in bell pepper; cook until tender.
4. Remove from pan.
5. In small bowl, beat 5 eggs, the salt and pepper.
6. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center.
7. Cook until eggs are set but still moist.
8. Stir in sausage mixture and cream cheese.
9. Unroll both cans of dough.
10. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal.
11. Spoon egg mixture down center to within 1/2-inch of edges.
12. Sprinkle with cheese.
13. Starting at longest side, roll up; press edges to seal.
14. Shape into a circle; pinch ends to seal.
15. Cut six 2-inch slits around top of dough.
16. Brush dough with egg; sprinkle with sesame seed.
17. Bake 25-30 minutes or until deep golden brown.
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