Breakfast Ring


1 T. margarine or butter

1 (3 oz) pkg. cream cheese, softened

6 eggs

¼ cup milk

¼ tsp. salt

⅛ tsp. pepper

¾ cup country sausage

½ cup shredded cheddar cheese

2 (8 oz) cans crescent rolls


Heat oven to 375°.  Spray large cookie sheet or 14 inch pizza pan with nonstick cooking spray.  Brown and drain sausage.  Melt margarine in large nonstick skillet.  Beat cream cheese in medium bowl until smooth.  Add eggs, milk, salt and pepper; beat well.  Add egg mixture to skillet and cook until eggs are set but still moist.  Stir in sausage and cheddar cheese.

Unroll both cans of dough; separate into 16 triangles.  Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4 inch round opening in center.  Lightly press short sides of dough to flatten slightly.

Spoon egg mixture onto widest part of dough.  Pull end points of triangles over filling and tuck under dough to form ring.  (Filling will be visible.) Bake at 375° for 25 to 30 minutes or until deep golden brown.

2017-01-19T20:14:45+00:00 November 10th, 2016|Categories: Recipes from the Field|Comments Off on Breakfast Ring