Description
A golden, flaky crescent roll ring filled with fluffy scrambled eggs, savory breakfast sausage, sweet bell peppers, and melted cheddar cheese. Perfect for brunch, holidays, or a cozy weekend breakfast.
Ingredients
Scale
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1 pound breakfast sausage
- 6 large eggs
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess fat if needed and set aside.
- In the same skillet, lightly scramble the eggs until just set, then remove from heat.
- In a mixing bowl, combine the cooked sausage, scrambled eggs, diced red and green bell peppers, and shredded cheddar cheese.
- Unroll the crescent roll dough and separate into triangles. Arrange them in a circle on the prepared baking sheet with the wide ends overlapping in the center and the pointed ends facing outward.
- Spoon the filling evenly over the wide ends of the dough triangles.
- Fold the pointed ends over the filling and tuck underneath to form a ring shape. Sprinkle sesame seeds on top.
- Bake for 20 to 25 minutes, or until the dough is golden brown and fully cooked.
- Allow to cool for 5 minutes before slicing and serving.
Notes
- Do not overcook the eggs before baking, they will finish cooking in the oven.
- Let the filling cool slightly before assembling to prevent soggy dough.
- Rotate the baking sheet halfway through baking for even browning.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 165mg
Keywords: Breakfast Crescent Ring, crescent roll breakfast, sausage egg ring, brunch crescent bake, easy breakfast ring