Ingredients: |
Ingredients: 11 eggs, divided
¼ cup half & half
¼ tsp (salt
¼ tsp (black pepper
2 red bell peppers
4 green onions
1 pkg (9.6 oz.) fully cooked breakfast sausage (12 links)
2 cups (6 oz.) colby jack cheese, grated
1 tsp olive oil
2 pkgs (8 oz. each) crescent rolls
1 tbsp fresh parsley leaves
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Directions: |
Directions:Preheat the oven to 375°F.
In the Bowl, whisk 10 of the eggs with the half & half, salt, and pepper. Finely chop the bell peppers. Transfer the mixture to the bowl. Finely chop the sausage and add to the bowl. Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.
Grate the cheese; set aside. Brush oil onto the Large Round Baking Stone.
Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5" opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
Use a rolling pin to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.
Separate the remaining egg and add ½ tsp of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.
Sprinkle fresh chopped parsley on top of ring. Cut with pizza cutter and serve. |
This recipe for Sausage and Egg Breakfast Ring is from