Breakfast Crescent Ring

Delicious and easy, this homemade breakfast crescent ring is flavorful and cheesy. Sausage, eggs, peppers, and cheese are baked inside crescents for a beautiful and yummy brunch favorite.

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This hearty, cheesy homemade breakfast crescent ring is loaded with sausage, scrambled eggs, melted cheese, and peppers all baked in crescent rolls. It’s the perfect breakfast for your holiday morning! 

You can serve with fresh fruit and homemade gravy, plus our made from scratch cherry breakfast braid or a loaf of egg nog bread. For a few more breakfast recipes, check out our sausage breakfast casserole, sheet pan eggs and egg bites.

Psst, love ring recipes? Try our taco ring, too!

MORE BREAKFAST RECIPES
Monkey Bread | French Toast Casserole

BREAKFAST CRESCENT RING INGREDIENTS

You will need…

• 2 cans refrigerated crescent dinner rolls
• 9 eggs, divided
• ½ teaspoon water
• 2 tablespoons milk
• ¼ teaspoon salt 
• ¼ teaspoon pepper 
• 1 pound ground Italian sausage
• ½ cup diced red bell pepper (about half of a large pepper)
• ½ cup diced green bell pepper (about half of a large pepper)
• 1½ cups shredded Colby-Monterey Jack cheese, divided

SUBSTITUTIONS AND ADDITIONS

GROUND ITALIAN SAUSAGE: I used a mild variety for our ring, but you could use the hot for an extra kick of heat.

POTATOES: Add fresh, cubed potatoes or thawed frozen shredded or cubed hash browns.

MEAT LOVERS: Try adding some crispy chopped bacon or slices of ham to make this extra hearty.

VEGGIES: You could add other fresh veggies like mushrooms or spinach to your ring.

CHEESE: Use your favorite flavor of cheese like extra sharp cheddar cheese or Mexican for more taste.

MEXICAN: You could use hot sausage plus Mexican-blend cheese then serve with salsa, sour cream, and sliced avocados.

HOW TO MAKE THIS BREAKFAST CRESCENT RING RECIPE

STEP ONE: Preheat the oven to 375°F. Spray a large baking sheet with nonstick spray and place a sheet of parchment paper on the baking pan. 

PRO TIP: Spraying the baking pan before applying the parchment paper helps the paper to not move.

STEP TWO: Take one egg and separate the yolk into a small bowl and the egg white into a large mixing bowl.

STEP THREE: Add ½ teaspoon water to the egg yolk and mix. Set aside to be used to brush on the breakfast ring later.

STEP FOUR: In the bowl with the one egg white add the remaining eight eggs. Add milk, salt and pepper. Mix with a fork until smooth.

STEP FIVE: In a large skillet over medium-high heat, brown the sausage along with the chopped peppers until meat is no longer pink, about 5-8 minutes. As you cook the sausage, break it up into small pieces. You can use a potato masher for this! Remove from the skillet into a bowl and set aside.

STEP SIX: In the same skillet as you prepared the sausage, lower the heat to medium and cook the eggs, stirring them and pushing from the sides to the center until they are set but still moist. Break into bite-size pieces.

STEP SEVEN: Turn off the heat to the skillet and then add the sausage mixture to the eggs and stir just until combined. Set aside.

PRO TIP: Keep the crescent rolls in the refrigerator while cooking the eggs and sausage until you are ready to make the ring. It keeps the dough more firm and easy to work with.

STEP EIGHT: On the prepared baking sheet place a 6-inch glass bowl in the center. Then arrange the crescent roll dough triangles into a ring with the short end leaning up against the sides of the bowl to form a 6-inch circle in the center. The dough will overlap. Remove the bowl and gently press down on the dough closest to the inner circle to gently bind those edges together.

PRO TIP: Use your hand as a block for the inner circle as you spoon the meat/egg mixture onto the crescent rolls to keep the mixture from piling into the center.

STEP NINE: Next take ½ cup of shredded cheese and sprinkle the cheese onto the dough in a circle up next to the bowl.

STEP TEN: Now spoon the egg/sausage/pepper mixture on top of the cheese in a circle around the bowl. 

STEP ELEVEN: Take the remaining one cup of cheese and sprinkle on top of the eggs, sausage and peppers. 

STEP TWELVE: Now bring each of the pointed ends of the crescent dough triangles up toward the center hole and gently tuck under the inner edge of the ring. Do this all the way around the ring.

STEP THIRTEEN: Brush the egg wash over the top of the crescent ring.

STEP FOURTEEN: Place in the oven and bake for 20-30 minutes or until golden brown and crescent rolls are baked. Cool 5 minutes before slicing.

PRO TIP: You can prepare this the night before and leave covered in the fridge. Perfect for Christmas morning — just bake and serve!

HOW TO SERVE

Serve this crescent roll breakfast ring for a special breakfast or brunch. Add fresh fruit and a few sweet treats to your table such as our Cherry Danish and a warm drink and you have a delicious meal to greet the day!

STORAGE

FRIDGE: Wrap leftovers and store in the fridge for up to two days. You can easily reheat in the oven at 350°F until warmed through or microwave single servings for a fast and easy breakfast.

FREEZER: My favorite way to freeze this delicious recipe is to completely prepare and bake it, then slice after it cools. Wrap individual slices in plastic wrap and place inside a freezer safe bag or container. It’s easy to reheat and serve later! You can leave in the freezer for up to two months.

Loaded with flavor, this easy crescent breakfast ring is a delicious and hearty way to start the day. Sausage, peppers, cheese, and eggs are cooked and then wrapped in flaky crescent rolls before being baked. The result is a cheesy, golden brown ring that is delicious with fresh fruit, homemade gravy, or other brunch favorite recipes.

FAQ

Breakfast Crescent Ring

5 from 1 vote

Delicious and easy, this homemade breakfast crescent ring is flavorful and cheesy. Sausage, eggs, peppers, and cheese are baked inside crescents for a beautiful and yummy brunch favorite.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

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Ingredients

  

1x2x3x

• 2 cans refrigerated crescent rolls
• 9 eggs divided
• ½ teaspoon water
• 2 tablespoons milk
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 pound Johnsonville Ground Italian Sausage
• ½ cup diced red bell pepper about half of a large pepper
• ½ cup diced green bell pepper about half of a large pepper
• 1 ½ cups shredded Colby-Monterey Jack cheese divided

Instructions

 

• Preheat the oven to 375°F. Spray the baking pan with nonstick spray and place a sheet of parchment paper on the baking pan.
• Take one egg and separate the yolk into a small bowl and the egg white into a large mixing bowl.
• Add ½ tsp water to the egg yolk and mix. Set aside to be used to brush on the breakfast ring later.
• In the bowl with the one egg white add the remaining eight eggs. Add milk, salt and pepper. Mix with a fork until smooth.
• In a large skillet over medium-high heat brown the sausage along with the diced peppers until meat is no longer pink, about 5-8 minutes. As you cook the sausage, break it up into small pieces. You can use a potato masher for this! Remove from the skillet into a bowl and set aside.
• In the same skillet as you prepared the sausage, lower the heat to medium and cook the eggs, stirring them and pushing from the sides to the center until they are set but still moist. Break into bite size pieces.
• Turn off the heat to the skillet and then add the sausage mixture to the eggs and stir just until combined. Set aside.
• On the prepared baking sheet place a 6 inch glass bowl in the center. Then arrange the crescent dough triangles into a ring with the short end leaning up against the sides of the bowl to form a 6-inch circle in the center. The dough will overlap. Remove the bowl and gently press down on the dough closest to the inner circle to gently bind those edges together.
• Next take ½ cup of shredded cheese and sprinkle the cheese onto the dough in a circle up next to the bowl.
• Now spoon the egg/sausage/pepper mixture on top of the cheese in a circle around the bowl.
• Take the remaining one cup of cheese and sprinkle on top.
• Now bring each triangle point of the crescent roll up toward the center hole and gently tuck under the inner edge of the ring. Do this all the way around the ring.
• Brush the egg wash over the top of the crescent ring.
• Place in the oven and bake for 20-30 minutes or until golden brown and crescent rolls are baked.
• Cool 5 minutes before slicing.

Notes

TIP: Spraying the baking pan before applying the parchment paper helps the paper to not move.

TIP: Keep the crescent rolls in the refrigerator while cooking the eggs and sausage until you are ready to make the ring. It keeps the dough more firm and easy to work with.

TIP: Use your hand as a block for the inner circle as you spoon the meat/egg mixture onto the crescent rolls to keep the mixture from piling into the center.

TIP: You can prepare this the night before and leave covered in the fridge. Perfect for Christmas morning — just bake and serve!

Nutrition

Calories: 264kcal | Carbohydrates: 4g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 167mg | Sodium: 509mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 14mg | Calcium: 141mg | Iron: 1mg

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