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
Prep time: 20 Min
Baking time: 30 min
- 1/2 - pound bulk pork
- 1/3 - cup sliced green
- 1/3 - cup chopped red
- 5 - eggs
- 1/4 - teaspoon
- 1/8 - teaspoon
- 1 - package (3-ounces)
cream cheese, softened
- 2 - cans (8-ounces each) refrigerated Crescent flaky dough sheet
- 1/2 - cup shredded Cheddar-Monterey Jack cheese blend (2-ounces)
- 1 - egg, beaten
- 1 - teaspoon sesame seed
Preheat 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. 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. 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
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 to 30 minutes or until deep golden brown.
High Altitude (3500-6500 ft): Bake 20 to 25 minutes.