Crescent Roll Sausage Breakfast Ring
Canned crescent dough wrapped around sausage, scrambled eggs and cheddar, baked into a golden ring. Looks fancy, takes about 40 minutes.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 cans refrigerated crescent roll dough, 8-count cans
- 1 lb breakfast sausage, bulk, not links
- 6 eggs
- 2 tbsp milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 tsp black pepper
- 1 tbsp butter
Topping
- 1 egg, beaten, for brushing (optional)
Steps
Step 1: Heat the oven to 375°F. Line a big baking sheet with parchment paper.
Step 2: Brown the sausage in a skillet over medium heat, breaking it into small crumbles, about 8 minutes. Drain off the grease and set it in a bowl.
Step 3: Whisk the 6 eggs with the milk and pepper. Melt the butter in the same skillet over medium-low and scramble the eggs until just barely set. Pull them a little early because they finish in the oven.
Step 4: Unroll the crescent dough and separate the 16 triangles. Lay them in a circle on the parchment with the wide ends overlapping in the middle and the points sticking out like a sun. Leave a hole about 5 inches across in the center.
Step 5: Pile the sausage, then the eggs, then the cheese in a ring over the wide part of the dough.
Step 6: Fold each point up over the filling and tuck it under the dough on the inside of the ring. Some filling will peek out. That's on purpose.
Step 7: Brush the dough with the beaten egg if you want it shiny. Bake 20 to 25 minutes, until deep golden brown. Let it sit 5 minutes, then slice.
Swaps
- Meat: Crumbled bacon, diced ham, or hot sausage if you like a kick.
- Cheese: Pepper jack, Colby Jack, or whatever bag is open in the fridge.
- Add-ins: Sautéed peppers and onions, or a handful of spinach wilted with the eggs.
- Dough: Crescent dough sheets work too. Cut them into 16 triangles.
Tips
- Underdone eggs going in means soft, creamy eggs coming out. Fully cooked eggs going in means rubber.
- Drain that sausage well or the bottom of the dough goes soggy.
The story
HAM Cooking. Let’s fire it up.
This is the breakfast you make when company’s coming and you want them to think you got up at five. You didn’t. You opened two cans that pop like a starter pistol and scare the dog every single time.
The trick to this one is the shape. All those triangles overlapping in the middle make a sturdy base, and the points fold over the top to hold everything in. It bakes into a ring because the middle hole lets heat get to the inside, so you don’t end up with a raw doughy center and burnt edges.
Set it in the middle of the table and let people tear into it. It’s a pull-apart, a casserole and a sandwich all at once, and nobody has to know it came out of a tube.
HAM out.
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