Breakfast Crescent Ring with Sausage, Eggs, and Cheese Recipe
Introduction
This Breakfast Crescent Ring is a delicious and fun way to start your morning. Filled with savory sausage, colorful bell peppers, fluffy eggs, and melted cheese wrapped in flaky crescent dough, it’s perfect for family breakfasts or brunch gatherings.
Ingredients
- 9 eggs (divided into 1 egg and 8 eggs)
- ½ teaspoon water
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 pound ground Italian sausage
- ½ cup diced red bell pepper (about half of a large pepper)
- ½ cup diced green bell pepper (about half of a large pepper)
- 2 cans refrigerated crescent rolls
- 1½ cups shredded Colby Jack cheese (divided into ½ cup and 1 cup)
Instructions
- Step 1: Preheat the oven to 375°F. Spray a baking pan with nonstick spray and place a sheet of parchment paper on it.
- Step 2: Separate one egg yolk into a small bowl and the white into a large mixing bowl. Add ½ teaspoon water to the yolk and mix; set aside for brushing later.
- Step 3: To the bowl with the egg white, add the remaining eight eggs, milk, salt, and pepper. Mix with a fork until smooth.
- Step 4: In a large skillet over medium-high heat, brown the sausage with the diced red and green bell peppers. Break the meat into small pieces with a spatula or potato masher. Cook 5 to 8 minutes until no longer pink. Remove to a bowl and set aside.
- Step 5: Lower the heat to medium in the same skillet. Pour in the egg mixture and cook, stirring and pushing from the sides to the center until eggs are set but still moist. Break into bite-size pieces.
- Step 6: Turn off the heat and add the sausage mixture to the eggs; stir just until combined. Set aside.
- Step 7: On the prepared baking sheet, arrange the crescent roll dough triangles in a ring shape with the short ends forming a 6-inch circle in the center. Overlap the dough and gently press the inner edges to bind.
- Step 8: Sprinkle ½ cup of shredded cheese evenly around the dough circle.
- Step 9: Spoon the egg, sausage, and pepper mixture over the cheese in a circular layer.
- Step 10: Sprinkle the remaining 1 cup of cheese on top of the filling.
- Step 11: Lift each crescent roll triangle point up toward the center and tuck it gently under the inner edge of the ring. Repeat all around.
- Step 12: Brush the prepared egg yolk wash over the top of the crescent ring.
- Step 13: Bake in the preheated oven for 20 to 30 minutes, or until golden brown and the crescent rolls are fully cooked.
- Step 14: Let the ring cool for 5 minutes before slicing and serving.
Tips & Variations
- Use a potato masher to break up the sausage evenly for better texture and even cooking.
- Substitute bell peppers with diced onions or mushrooms for different flavors.
- Try adding a pinch of red pepper flakes to the egg mixture for a little heat.
- Use your favorite shredded cheese blend instead of Colby Jack for customization.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for 30 to 60 seconds or in a 350°F oven for about 10 minutes to restore crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can assemble the ring and store it uncovered in the refrigerator for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.
Can I freeze the Breakfast Crescent Ring?
It’s best to freeze individual slices rather than the whole ring. Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge and reheat before serving.
PrintBreakfast Crescent Ring with Sausage, Eggs, and Cheese Recipe
This Breakfast Crescent Ring is a delightful and savory morning treat featuring a flaky crescent roll crust filled with scrambled eggs, Italian sausage, vibrant bell peppers, and melty Colby Jack cheese. Perfect for brunch or a hearty breakfast gathering, it combines a golden baked crust with a flavorful, cheesy filling for a crowd-pleasing dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Egg Mixture
- 9 eggs, divided (1 egg separated, 8 whole eggs)
- ½ teaspoon water
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
Meat and Vegetables
- 1 pound ground Italian sausage
- ½ cup diced red bell pepper (about half of a large pepper)
- ½ cup diced green bell pepper (about half of a large pepper)
Other Ingredients
- 2 cans refrigerated crescent rolls
- 1½ cups shredded Colby Jack cheese, divided (½ cup and 1 cup)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Spray a baking pan with nonstick spray and line it with a sheet of parchment paper to prevent sticking and help with easy cleanup.
- Separate Egg: Take one egg and carefully separate the yolk into a small bowl and the white into a large mixing bowl. The yolk will be used later as an egg wash.
- Make Egg Wash: Add ½ teaspoon of water to the egg yolk and whisk the mixture well. Set it aside for brushing the crescent ring before baking.
- Prepare Egg Mixture: In the large bowl with the one egg white, add the remaining eight eggs along with the milk, salt, and pepper. Use a fork to whisk everything together until smooth.
- Cook Sausage and Peppers: Heat a large skillet over medium-high heat. Add the ground Italian sausage and diced red and green bell peppers. Cook, breaking up the sausage into small pieces (using a potato masher if desired) until the sausage is browned and no longer pink, about 5 to 8 minutes. Remove the cooked mixture from the skillet and set aside in a bowl.
- Cook Eggs: Reduce the heat to medium, add the egg mixture to the same skillet, and cook by stirring frequently, pushing eggs from the edges to the center until they are softly set but still moist. Break the eggs into bite-size pieces using a spatula.
- Combine Eggs with Sausage Mixture: Remove the skillet from heat, add the cooked sausage and pepper mixture to the eggs, and gently stir just until combined. Set this filling aside.
- Form Crescent Ring Base: On the prepared baking sheet, arrange the crescent roll dough triangles into a ring shape, with the short ends creating a 6-inch circle in the center. Allow the dough to overlap slightly, and gently press down on the inner edges to seal the dough together forming the base.
- Add Cheese Base: Sprinkle ½ cup of shredded Colby Jack cheese evenly around the dough circle inside the ring.
- Add the Filling: Spoon the egg, sausage, and pepper mixture evenly on top of the cheese layer in the ring shape.
- Top with Remaining Cheese: Sprinkle the remaining 1 cup of shredded Colby Jack cheese on top of the filling, covering it evenly.
- Fold Crescent Points: Bring each triangular point of the crescent rolls up and gently tuck them under the inner edge of the ring to enclose the filling, continuing all the way around the ring.
- Brush with Egg Wash: Using a pastry brush, apply the prepared egg yolk wash evenly over the top of the crescent ring to promote a beautiful golden crust.
- Bake the Ring: Place the baking sheet in the preheated oven and bake for 20 to 30 minutes until the crescent ring is golden brown and fully baked through.
- Cool and Serve: Remove from the oven and allow the ring to cool for 5 minutes before slicing and serving warm.
Notes
- You can substitute ground breakfast sausage for the Italian sausage for a different flavor profile.
- For a spicier version, consider adding a pinch of crushed red pepper flakes to the sausage mixture.
- Make sure not to overcook the eggs when scrambling to keep them moist inside the ring.
- Use parchment paper to make cleanup much easier.
- The egg wash helps achieve a shiny and golden crust, do not skip this step.
- Leftovers can be refrigerated and reheated in a toaster oven or microwave.
Keywords: Breakfast Crescent Ring, crescent roll breakfast, sausage and eggs ring, savory breakfast ring, baked breakfast recipe
