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Breakfast Crescent Ring

overhead shot of Breakfast Crescent Ring
Delicious and easy, this homemade breakfast crescent ring is flavorful and loaded with cheese, sausage, eggs, and peppers for a beautiful and yummy brunch favorite.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12
Calories 264 kcal


  • 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
  • 2 cans refrigerated crescent rolls
  • cups shredded Colby Jack cheese, divided


  • 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 teaspoon of 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 the meat is no longer pink, about 5 to 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, arrange the crescent roll dough triangles into a ring with the short end forming a 6-inch circle in the center. The dough will overlap. Gently press down on the dough closest to the inner circle to gently bind the edges together.
  • Next, take ½ cup of shredded cheese and sprinkle the cheese onto the dough around the circle.
  • Now spoon the egg/sausage/pepper mixture on top of the cheese in a circle.
  • 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 to 30 minutes or until golden brown and crescent rolls are baked.
  • Cool 5 minutes before slicing.


  • 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 firmer and easier to work with.
  • Spraying the baking pan before applying the parchment paper helps the paper to not move.
  • A 6-inch glass bowl placed in the center of the crescent triangles helps give you a visual idea of how wide to make the circle inside of the dough ring while you are assembling it.
  • 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 falling into the center.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your crescent ring at the lower end of the recommended baking time.


Calories: 264kcalCarbohydrates: 4gProtein: 14gFat: 21gSaturated Fat: 9gCholesterol: 167mgSodium: 509mgPotassium: 189mgFiber: 1gSugar: 1gVitamin A: 560IUVitamin C: 14mgCalcium: 141mgIron: 1mg