Description
A fun and easy-to-make Breakfast Crescent Ring that looks impressive and tastes delicious, perfect for feeding a crowd.
Ingredients
Scale
- 2 cans refrigerated crescent roll dough
- 6 large eggs, scrambled
- 1 cup cooked breakfast meat (crumbled sausage, bacon, or chopped ham)
- 1 to 1.5 cups shredded cheese (cheddar or pepper jack)
- Optional veggies (bell pepper, onion, spinach, mushrooms, green onions)
- 1 tablespoon milk or water
- Salt, pepper, paprika or garlic powder
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Scramble eggs with milk on low heat, seasoning lightly, until soft.
- Warm your filling: brown your choice of meat and sauté any veggies.
- Separate the crescent dough triangles and arrange in a ring on the parchment, leaving a 5 to 6-inch center.
- Layer the scrambled eggs, meat, veggies, and cheese evenly around the ring base.
- Fold the triangle points over the filling and tuck underneath.
- Brush with egg wash if desired and sprinkle with seasoning.
- Bake for 18-22 minutes, until golden brown and cooked through.
- Let rest for 5 minutes before slicing into wedges.
Notes
Assemble the ring ahead of time and bake fresh. Store leftovers wrapped in the fridge for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 wedge
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg