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Egg and Sausage Breakfast Ring

12 lb bulk pork sausage
13 cup green onion, sliced
13 cup red bell pepper, chopped
5 eggs
14 teaspoon salt
18 teaspoon black pepper
1 (3 ounce) package cream cheese, softened
2 (8 ounce) cans refrigerated crescent dinner rolls
12 cup monterey jack and cheddar cheese blend, shredded
1 egg, beaten
1 teaspoon sesame seeds


Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan. In small bowl, beat 5 eggs, the salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese. Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2-inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed. Bake 25-30 minutes or until deep golden brown.

Source: www.food.com