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 missed.

Egg and Sausage Breakfast Ring

PillsburyRecipe by Pillsbury

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1

20 minutes

45 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 480
  • 31g
    (Saturated Fat 13g, Trans Fat 0g)
  • 250mg
  • 1000mg
  • 34g
    (Dietary Fiber 0g, Sugars 8g)
  • 17g
  • Percent Daily Value*
  • 20%
  • 10%
  • 10%
  • 15%
  • Exchanges
  • 3
  • 1 1/2
  • 1/2
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 20 to 25 minutes.

  • Try a different shredded cheese, such as sharp Cheddar or pepper Jack, to vary the flavors in this dish.

Ingredients

  • 1/2  lb bulk pork sausage
  • 1/3  cup sliced green onions
  • 1/3  cup chopped red bell pepper
  • 5  eggs
  • 1/4  teaspoon salt
  • 1/8  teaspoon pepper
  • 1  package (3 oz) cream cheese, softened
  • 2  cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1/2  cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
  • 1  egg, beaten
  • 1  teaspoon sesame seed

Directions

  1. 1Heat 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.
  2. 2In 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.
  3. 3Unroll 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.
  4. 4Bake 25 to 30 minutes or until deep golden brown.

Categories: Course, Main Dishes, Casseroles & Bakes

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Anonymous User
Anonymous said:

Has anyone ever tried to make it the night before and refrigerate before baking?

6/24/2011 10:45:22 AM

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