Sausage Egg and Cheese Breakfast Ring

This quick and easy breakfast recipe is made with

Pillsbury's Crescent dough.... and can be made even quicker by cooking the

sausage ... and even the scrambled eggs ahead of time... perfect for a weekday breakfast

on the go...

This is a slightly adapted Pillsbury recipe.... the original

was made into a ring... which was nice but kind of skimpy on the filling... and

when you add more filling.. it becomes harder to shape into a ring... so I made

it into a log.

TIPS

The original recipe uses only 5 eggs... I used 7...

The original added 1/3 cup of chopped bell pepper... I

omitted it.. I wanted this more kid friendly and tasting more like a sausage,

egg and cheese breakfast sandwich... but feel free to add it.

You can cut the fat a bit by using egg substitute and/or

turkey sausage.

The sesame seeds on top are a nice touch... but optional...

if you need to omit them because of a dietary restriction or you don't have

them... it's fine... just make sure you still do an egg wash on top to get the

nice deep brown color when it bakes.

You can make the scrambled eggs and cook the sausage ahead

to save time in the morning... just microwave them to a warm temperature (not

hot) before assembling and baking the log/ring.

I used sliced cheese which worked fine with American cheese

because it's very liable... but sliced cheddar was stiffer and made it more

difficult to roll.... if you prefer cheddar cheese.. I recommend you use shredded

cheddar cheese... use whatever cheese you prefer... Colby Jack or Mexican blend

works well also.

The original recipe uses 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations®

refrigerated seamless dough sheet ... I can't find it

here... so I subbed 2 cans of crescent roll dough...

You need to press the seams closed... but when rolling it ... it may

separate a little bit at the seams.. that's okay as long as it is only a little

bit..... you have to cut slits in the dough to release the steam as it bakes...

so where it separates don't cut a slit....

A really tasty recipe.. just a quick assembly.. bake.. slice

and go!

Recipe: Sausage Egg and Cheese

Breakfast Ring

All you need:

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated

seamless dough sheet * See TIPS

All you need to do:

Preheat the oven to 375 degrees F.

Cook the breakfast sausage and drain on paper towels... crumble and allow

to cool a bit.

Make the scrambled eggs... and allow to cool a bit.

Spray a baking sheet with cooking oil spray. Unroll the dough and lay the first can of

dough down on the prepared baking sheet... then unroll the second can of dough

and overlap slightly on the long side. Press the seams together (the seams also that

are on the crescent roll dough if you are using that instead of the baking

sheets.

Lay the cheese down over all the dough.... spoon the sausage then the eggs

down the center... starting with the long side roll up the dough... press to

seal closed. Now you can shape it into a

log or a ring.. whichever you prefer.

Pinch the ends closed.

Cut 2 or 3 slits in the dough ... brush with the egg wash and sprinkle with

sesame seeds (if using).

Bake for 25-30 minutes or until golden brown (it will be a deep golden

brown).

Cool slightly... slice and go!